In Three-Cup Chicken, the ‘three cups’ refer to one cup each of sesame oil, soy sauce, and rice wine. When these three sauces are mixed together, they create a harmonious and delicious flavour. The addition of garlic, ginger slices, and Thai basil enhances the aroma, making the dish fragrant and tasty. This is why it has been beloved for many years.
The origin of Three-Cup Chicken is subject to various interpretations. One theory is that it is a traditional Taiwanese home-cooked dish that became widely known only after the Kuomintang arrived in Taiwan. Another theory suggests that it dates back to the Southern Song Dynasty in China. It is said that during his last night in prison, Wen Tianxiang was served chicken stewed with one cup each of pig fat, rice wine, and soy sauce by his jailer, hence the name ‘Three-Cup Chicken.’
Regardless of its origin, today Three-Cup Chicken has become a national dish of Taiwan. The chicken is first seared in sesame oil, resulting in tender, juicy meat with a slightly crispy exterior. The soy sauce and rice wine flavors penetrate deeply into the chicken, creating a tantalizing aroma. Before serving, a sprinkle of Thai basil adds a subtle herbal fragrance, enhancing the dish’s complexity. This sweet and savory dish pairs perfectly with rice.
Ingredients (serve 2)
Chicken Thigh (Cut into chunks) | 500g |
|---|---|
Ginger | 12slices |
Thai Basil | 1 bunch |
Garlic | 12cloves |
Rice Vinegar | 40ml |
Sesame Oil | 40ml |
Soy Sauce | 40ml |
Sugar | 2 tsp |
Steps
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