Three-Cup Chicken
三杯鸡
Taiwanese-Jiangsu classic — chicken braised in equal parts soy sauce, sesame oil, and rice wine until the sauce reduces to a dark, sticky glaze.
📋 Ingredients
📝 Instructions
Prep
Cut chicken thighs into bite-sized pieces. Slice ginger into thin coins and smash garlic cloves.
Start in a Cold Wok
Place sesame oil, ginger, and garlic in a cold wok. Heat over medium — this slowly infuses the oil with ginger-garlic flavor without burning.
Sear the Chicken
When the ginger is golden and the sesame oil is fragrant, add chicken. Sear on all sides until lightly browned.
The Three Cups
Add ⅓ cup Shaoxing wine, ⅓ cup soy sauce, and 2 tbsp sugar. Bring to a boil, then reduce to medium. Cook uncovered, stirring occasionally, until the sauce reduces to a thick, glossy glaze — about 15 minutes.
Finish with Basil
Remove from heat. Stir in a big handful of fresh Thai basil — the residual heat will wilt it perfectly. Serve with rice to catch every drop of sauce.