For a more intense ginger flavor, add a few more slices. Adjust the amount of red chilies to your desired level of spiciness. Remove the seeds for less heat. If you don't have Thai basil, regular basil can be substituted, but the flavor will be slightly different. The sauce should be thick and glossy when it's ready. Be careful not to overcook the chicken. Serve immediately for the best flavor and texture.
Taiwanese-Style Three Cup Chicken
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS193
Experience the authentic flavors of Taiwan with this classic Three Cup Chicken recipe. Infused with the richness of sesame oil, the depth of soy sauce, and the subtle sweetness of rice wine, this dish is a symphony of savory and aromatic notes. Fresh Thai basil, fiery red chilies, and pungent ginger elevate the chicken to a restaurant-quality masterpiece. Serve over fluffy rice or noodles for a complete and satisfying meal.
Ingridients
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Nutrition
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Carbohydrate28 g
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Cholesterol108 mg
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Fiber0 g
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Protein34 g
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Saturated Fat8 g
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Sodium1554 mg
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Sugar10 g
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Fat45 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Remove chicken from the skillet and set aside.
02 Step
Recipe View 0 mins Heat sesame oil in the same skillet over medium heat. Add ginger and garlic; cook and stir until ginger begins to brown and release its fragrance, about 30 seconds. Be careful not to burn the garlic.
03 Step
Recipe View 20 mins Return the chicken to the skillet. Stir in rice wine, soy sauce, water, and sugar; bring to a boil, then reduce heat to medium-low. Simmer gently, uncovered, until the sauce has reduced and thickened, leaving about 1/4 cup of liquid in the skillet, approximately 20 minutes. Stir occasionally to prevent sticking.
04 Step
Recipe View 3 mins Stir in Thai basil leaves and dried red chilies. Increase heat to medium and continue cooking, stirring constantly, until the liquid is almost completely absorbed and the chicken is coated in the flavorful sauce, about 2-3 minutes. Serve immediately over rice or noodles.
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Concepcion Lehner
Oct 7, 2024I've made this several times now, and it's always a hit. The key is to not rush the sauce reduction – that's where the flavor really concentrates.
Lea Harvey
Jul 29, 2024This recipe is amazing! The aroma while cooking is intoxicating, and the taste is even better. My family loved it!
Pauline Kreiger
Jul 6, 2024Easy to follow and the results are fantastic. I added a little bit of cornstarch to the sauce at the end to thicken it up even more.