Join me, Jacob Allen from Beyond the Bayou Blog, on a culinary journey down memory lane with a dish close to my heart—Three Cup Chicken. Picture college days filled with adventurous cooking experiments, where my friends and I sought to break free from the blandness of dormitory meals.
Once, while browsing through old cookbooks at a thrift store, we stumbled upon the intriguingly named Three Cup Chicken. Inspired by its Taiwanese roots, we embarked on a culinary adventure, each of us bringing our unique skills to the kitchen.
As we crowded into our cozy kitchen, we dove into the recipe, pouring our hearts into mastering this new dish. And the result? A flavorful harmony of tender chicken cooked in a sauce that tantalizes the taste buds, served alongside a refreshing Pineapple Mocktail.
Now, whenever I recreate this dish, it’s not just about the flavors; it’s about revisiting those cherished college memories. So, join me in reliving those moments through this simple yet delicious recipe!
Three Cup Chicken Recipe
Equipment
- Wok or skillet
- Cutting Board and Knife
- Mixing Bowl
- Serving plates or bowls
Ingredients
- 500 g chicken
- 1 bunch of Thai basil leaves
- 1 tbp cooking oil
- 6 cloves garlic
- 1- inch piece of ginger
- 2-3 red chilies
- 2 tbps soy sauce
- 2 tbps sesame oil
- 2 tbps rice wine
- 1 tbp sugar
Instructions
- Heat oil in a wok or skillet over medium heat. Add garlic, ginger, and red chilies. Stir-fry until fragrant.
- Add chicken pieces and cook until they start to brown.
- Mix soy sauce, sesame oil, rice wine, and sugar in a bowl. Pour the mixture over the chicken.
- Stir well to combine and let it simmer until the sauce thickens and the chicken is cooked through.
- Add Thai basil leaves and cook for another minute until wilted.
- Serve hot with rice.
Notes
Nutrition
My 3 Personal Tips For Three Cup Chicken Recipe
Tip 1. Don’t skimp on the garlic and ginger! These aromatic ingredients are the heart and soul of Three Cup Chicken, infusing it with rich flavor. Be generous with your mincing and slicing—it’s worth it!
Tip 2. Let the sauce simmer to perfection. Once you’ve poured in that magical mixture of soy sauce, sesame oil, rice wine, and sugar, resist the urge to rush. Allow it to bubble away, thickening and intensifying in flavor until it coats the chicken beautifully.
Tip 3. Embrace the Thai basil. It’s not just a garnish—it’s a game-changer. Tossing in those fragrant leaves at the end adds a burst of freshness and aroma that elevates the dish to a whole new level. Trust me, you won’t regret it!
How spicy is Three Cup Chicken?
Well, it depends on your taste buds and how many red chilies you decide to add. Personally, I like a bit of kick, so I usually toss in a couple of sliced chilies. But feel free to adjust according to your preference for heat!
