Three Cups Chicken (Taiwanese Style)

3 Oct 2012 - Three Cups Chicken

Three cups chicken derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine, and sesame oil are added. The chicken, together with the sauces, is cooked in an earthenware pot on high heat for ten minutes, then on low heat to allow the sauces to be absorbed by the meat. The dish is usually served in its cooking pot when the sauce has 80-90% reduced.
Three cups chicken is served with no sauce; the dish is cooked until all the sauce evaporates and is absorbed by the chicken. When it is served at the table, the chicken should be sizzling—even popping—on the cusp of burning. This gives the chicken a crisper texture (and richer flavor) unlike most other Chinese or Taiwanese stewed dishes. The dish is then eaten with either steamed rice or rice congee.

Note: When the dish is cooked, it made your home full of delicious smell and induce you to eat :))

The recipe is from Christine's Recipe

Three Cups Chicken (Taiwanese Style)

650 g chicken
1 cup fresh basil
1 shallots, sliced
5 cloves garlic, chopped
20 g ginger, sliced or smashed

For the sauce:
2 Tbsp light soy sauce
2 Tbsp dark soy sauce
2 Tbsp rock sugar
2 Tbsp cooking rice wine
2 tsp sesame oil
3/4 cup water