Taiwanese-Style Three Cup Chicken Recipe - Allrecipes.com
Taiwanese-Style Three Cup Chicken Recipe
  • READY IN 1 hr

Taiwanese-Style Three Cup Chicken

Recipe by  

"One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
  2. Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

The soy sauce amount for this recipe was reduced by the Allrecipes staff on 7/29/2009 at the submitter's request.

 
Most Helpful Critical Review
May 23, 2011

It's pretty good if you don't have an Asian market nearby, but I recently found another recipe I like better, which uses grated ginger, shaoxing wine instead of sherry, a small amount of dark sesame oil (for flavor) in addition to the light, and a darker, thicker soy sauce called kecap manis.

 

34 Ratings

Jan 22, 2009

Recently I ate some chicken with basil at a local Taiwanese restaurant and wanted to recreate it at home. I found this recipe and tried it. The result was definitely was very close to what I ate and easy to boot. I've made the recipe twice, once with sherry and the other time without it (substituting chinese cooking wine instead) and have found it to be more or less the same. The sherry just makes it a little bit more sweet. Also, since I couldn't get my hands on Thai basil leaves or whole red chilies, I used regular basil and 2 jalapeno peppers instead. Finally, I cut down on the soy sauce a bit, wary of other reviewers who said the dish was too salty. All in all, I enthusiastically recommend this recipe.

 
Dec 10, 2007

I make this dish all the time and I never get tired of it. I was about to share it myself but you beat me to it :D (traditionally... rice wine is used instead of sherry, but it's not that big of a difference)

 
Jan 04, 2012

This is a pretty good recipe. Like others, I've made a few modifications of my own: 1) reduced the amount of soy sauce to just 1/4 cup, 2) substituted the dry sherry with Chinese cooking wine, 3) reduced amount of sesame oil to just 3 tablespoons, and 4) added a full cup of basil leaves.

 
Mar 03, 2011

Very good. I salted the chicken prior to browning, and omitted the water and chilies. I did add some red pepper flakes but not too much because of my two young children. I think it would have been even better if I'd had Thai sweet basil rather then regular, but I used what I had.

 
Mar 22, 2011

I tried this chicken in Taiwanese restaurant before, therefore I decided to DIY it at home. By using this recipe the cooking result is better than what we get locally. I put in 50g of Thai basir leaf, it really give the dish a slight peppery kick. Home grown basil leaf is always taste the best and it can be grown effortlessly by sticking stem into soil. Lisa

 
Feb 22, 2010

Excellent dish! Thank you very much for sharing your great recipe!

 

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Nutrition

  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 44.9 g
  • 69%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 1554 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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