Taiwanese-Style Three Cup Chicken

Taiwanese-Style Three Cup Chicken

22
eli2884 1

"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."

Ingredients

1 h servings 653 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1554 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

22
  1. 36 Ratings

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

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 ...

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...

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, ...

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...

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...

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 se...

Agree with other reviewers that you need more basil, less sesame oil, and either less soy sauce or a lighter one. It has similar taste to the restaurant dish, but looks less appealing because i...

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