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Three Cup Chicken

600 g chicken, fragrant ginger and garlic, and a glossy basil finish.

RECIPES2026PUBLISHED
Three Cup Chicken feature photograph
Three Cup Chicken三杯鸡
MOD.02 / 02

Ginger, garlic and basil, with a glossy sauce made for steamed rice.

The three cups refer to sesame oil, soy sauce and rice wine. This home version uses balanced quantities rather than a full cup of each.

BATCH
600 g chicken · 3–4 servings
TIME
About 35–45 min
REST
No marinating needed

[ 01 / INGREDIENTS ]

Main ingredients

  • 600 g chicken thigh or bone-in chicken pieces
  • 30 g old ginger, sliced
  • 8–10 garlic cloves, peeled and left whole
  • A generous handful of Thai basil
  • 1 chili, optional

Seasoning

  • 1½ tbsp sesame oil (22.5 ml)
  • 1½ tbsp light soy sauce (22.5 ml)
  • ½ tsp dark soy sauce (2.5 ml), for colour
  • 80 ml rice wine; Shaoxing wine may be substituted
  • 2 tsp rock sugar or white sugar (about 8 g)
  • Optional heat: dried chilies and bird’s-eye chilies, to taste

[ 02 / METHOD ]

  1. 01

    Dry the chicken

    Cut into pieces and pat dry with kitchen paper. No marinating is needed.

  2. 02

    Gently fry ginger and garlic

    Put sesame oil and ginger in a cold pan. Cook over low heat for 3–4 minutes until the ginger edges curl slightly. Add garlic and fry until lightly golden. Do not let the sesame oil smoke.

  3. 03

    Brown the chicken

    Increase to medium heat. Place chicken skin-side down and leave for 2–3 minutes before turning. Fry until the surface changes colour.

  4. 04

    Add the seasoning

    Stir in light soy sauce, dark soy sauce and sugar. For extra heat, add dried chilies and sliced bird’s-eye chilies to taste. Pour in the rice wine and bring to a boil.

  5. 05

    Cover and simmer

    Reduce to medium-low heat and cover for about 10–15 minutes, turning once. Large bone-in pieces may take longer. Add 2–3 tbsp water if the pan is nearly dry; cook the chicken fully before reducing the sauce.

  6. 06

    Reduce the sauce

    Uncover and cook over medium heat, turning until the thickened sauce lightly coats the chicken. Do not let it dry out completely.

  7. 07

    Finish with basil

    Add chili and Thai basil, toss for about 20 seconds, then turn off the heat. Serve with steamed rice.

[ 03 / KITCHEN NOTES ]

KEEP IN THE SYSTEM

01

Measure the seasoning

1 tbsp = 15 ml; 1 tsp = 5 ml. No extra salt is needed.

02

Wine substitution

Shaoxing wine works in place of rice wine, but brings a different aroma.

03

Basil goes in last

Fry the ginger until fragrant, reduce the sauce, and add basil only at the end.