Three-Cup Chicken

Name: Three-Cup Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 800 g chicken pieces; 80 ml soy sauce; 80 ml sesame oil; 80 ml rice wine; 1 bunch Thai basil; 8 slices ginger; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Three-Cup Chicken is a beloved dish originating from Jiangxi and Taiwan, deeply rooted in the home kitchens of these regions. It's traditionally made by judging salt with a practiced hand and using fat with generosity, creating a dish meant for sharing around the family table. This recipe captures the essence of how it is prepared in Chinese households, where exact measurements give way to instinct and experience.

The dish delivers a robust and aromatic experience, with the soy sauce and sesame oil creating a rich, savory base, complemented by the warmth of ginger and the fragrant lift of Thai basil. The chicken should feel tender and juicy, bathed in a glossy, flavorful sauce that clings to each piece. It's a communal dish, inviting all to savor its comforting, familiar flavors.

Ingredients

800 gchicken pieces
80 mlsoy sauce
80 mlsesame oil
80 mlrice wine
1 bunchThai basil
8 slicesginger
to tastefine sea salt

Method

Begin by patting the 800 g of chicken pieces dry with paper towels to ensure a good sear. Season them lightly with fine sea salt to enhance their natural flavors. Heat 80 ml of sesame oil in a large, heavy-bottomed skillet or wok over medium-high heat until it shimmers. Add the chicken pieces in a single layer without crowding the pan, and let them brown on all sides. Look for a golden-brown crust to form, which should take about 3-5 minutes per side, depending on the size of the pieces.
Once the chicken is browned, add 8 slices of ginger to the pan. Stir them around to release their aroma and flavor into the oil. Cook the ginger with the chicken for about 2 minutes, allowing the ginger to soften and become fragrant.
Pour 80 ml of soy sauce and 80 ml of rice wine into the pan. Stir to combine the liquids with the chicken and ginger. Bring the mixture to a gentle simmer, allowing the liquid to reduce slightly and coat the chicken. You should notice the sauce thickening and clinging to the chicken pieces.
If the sauce appears too thin, continue to simmer until it reduces to your desired consistency. Taste the sauce and adjust with more fine sea salt if necessary. The sauce should be savory and slightly sweet, with a balanced depth of flavor.
Finally, add a generous handful of Thai basil leaves to the pan. Stir them into the chicken and sauce, allowing the heat to wilt the leaves and release their aromatic oils. Once the basil is just wilted and vibrant green, remove the dish from the heat.
Transfer the Three-Cup Chicken to a serving platter. The dish should be glossy and aromatic, with the chicken pieces well-coated in the rich sauce. Serve immediately, sharing it family-style at the table.