How to make Three-Cup Chicken

Why cooks start here

Three-Cup Chicken is cooked the way Jiangxi and Taiwan tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.