Taiwanese-Style Three Cup Chicken20 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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.” - by eli2884
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 653 cal
- 44.9 g
- 28.4 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"The soy sauce amount for this recipe was reduced by the Allrecipes staff on 7/29/2009 at the submitter's request...." See more"
"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 dif..." See moreference) "
"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 an..." See mored 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."
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