Three-Cup Chicken

"This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Jericarn photo by Jericarn
photo by Cathrine L. photo by Cathrine L.
photo by Sharlene~W photo by Sharlene~W
photo by limeandspoontt photo by limeandspoontt
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat up the sesame oil in a wok or a large skillet on high heat.
  • Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
  • Add the chicken pieces and cook until it's white in color, about 5 minutes.
  • Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
  • Bring to a boil, then turn down the heat to low.
  • Let cook, uncovered, until sauce thickens, about 30 minutes.
  • Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
  • Serve over steamed rice.

Questions & Replies

  1. What type of rice wine should be used? Or does it not really matter?
     
  2. Thank you so much for the info! I will have to try and find it!
     
  3. Is there a big flavour difference between Thai Basil and regular basil? Sorry if this is an obvious question but I am not sure I can get Thai Basil.
     
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Reviews

  1. Wow. Really good. I used all the correct ingredients, but I ended up marinating the chicken in the sauce for over a day. Then as I was cooking the chicken, I added the first garlic portion to it. It came out really good. Next time I think I will do the sauteeing of the garlic, etc., and then make the sauce and marinate the whole thing together. Thanks for posting a great recipe.
     
  2. very good & easy. Next time I will simmer the chicken for 15 minutes instead of 30. Our chicken was a little tough, but the flavor was great. Thank you for posting.
     
  3. It's so good and garlicy! Make sure you have good ventilation when cooking this dish. Can't go wrong with it. Adjustment made: Marinatedd the chicken in the liquid mixture (soy sauce, wine, sugar) 1/2 hour before stir frying process. I suggest that you reduced sugar and soya sauce when cooking, as you might find it too sweet/salty vice versa. You can always taste the dish and add more sugar/soya sauce later. I used rice wine and moscato wine because I didn't have anough. I didn't use basil at all. Result... so tasty I have to eat it right away!
     
  4. loves the taste and its easy to cook. I get to clear loads of my Thai Basil from garden too. Thank you Grace for sharing the recipe.
     
    • Review photo by Cathrine L.
  5. Okay, I would never normally write a review but wow. I had to create an account just to say how amazing this is. This recipe is incredible. The chicken has so much flavour and despite so much garlic being put in, it's not overwhelming at all. I would recommend marinating the chicken in the sauce before cooking it for 10-15 minutes, but overall it's just an amazing recipe.
     
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Tweaks

  1. This was something different to do with the boneless breasts I had. My son was pleased with it and said it tasted really good. I used rice vinegar in place of the wine, since that is what I had, and thought it had a little too much tang. I forgot to pick up the basil at the store and then forgot all about the scallions until after we had already finished eating. I made double the sauce and used half to marinade the cubed chicken for a couple of hours and the other half to used per the recipe. I started cooking this when I put my rice on and left it simmer until the rice was done. Next time I would like to try it with the wine, basil, and scallions. (123)
     
  2. I had to make a few changes because I was missing some ingredients, but this was still fantastic. I subbed rice vinegar for rice wine, crushed red pepper for serrano peppers, and used jarred garlic and ginger instead of fresh. I will definitely be trying this recipe again with all of the correct ingredients, but it seems like a great base recipe to make variations off of also.
     
  3. This is my go-to recipe when I am craving Thai food without the heaviness of coconut milk. It is absolutely delish and easy easy easy. I have substituted apple cider vinegar and cane vinegar with no problem, and usually add a little chicken broth to it while it's boiling and add baby bok choy, carrots and onions along with the scallions for the last 5 minutes. Don't be scared to follow this recipe exactly as is, though...thanks Grace Lynn!
     
  4. Entire family loved it. Used a mix of white wine and gin instead of rice wine and had to use regular basil. All flavors mixed great...
     
  5. Well, I first have to say that I didn't follow the recipe exactly, but I stayed pretty close to it, and my family thought it was delicious! I guess the only changes that I made, was that I didn't add any Thai basil, because I didn't have any, and I also didn't have any scallions. Also, instead of using sugar, I used honey. I served it with brown rice and an Asian salad and it made for a very tasty dinner.
     

RECIPE SUBMITTED BY

I'm a self-taught home cook who reads cookbooks like a novel. Then I try out all different nationalities of recipes, especially the more complicated ones...I love a challenge! I entertain often and enjoy cooking for others more than for myself. If my friends and family are happy eating my cooking, then I'm ecstatic!
 
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