Taiwanese Three-Cup Chicken

Name: Taiwanese Three-Cup Chicken
Total time: 45 min
Ingredients: 1.5 lbs, boneless and skinless, cut into 1-inch pieces Chicken thighs; 1 cup Soy sauce; 1 cup Rice wine; 1 cup (or substitute with brown sugar) Rock sugar; 1 small root, sliced thin Lotus root; 2, cut into bite-sized pieces Celery stalks; 1 medium, sliced Onion; 1 cup packed Fresh basil leaves; 4 cloves, halved Garlic; 2 inches, sliced Ginger; 2 tablespoons Vegetable oil; to taste Black pepper

A beloved Taiwanese classic featuring tender chicken braised in a harmonious blend of soy sauce, rice wine, and sugar. The addition of aromatic basil and crunchy vegetables creates layers of flavor and texture that make this dish utterly irresistible.

45 min

Medium

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Three-Cup Chicken gets its name from the equal ratios of soy sauce, rice wine, and sugar used in the braising liquid. The dish originated in Taiwan and has become a staple in Chinese cuisine worldwide. Using rock sugar instead of regular sugar gives the sauce a deeper, more complex sweetness.

Ingredients

Chicken thighs 1.5 lbs, boneless and skinless, cut into 1-inch pieces

Soy sauce 1 cup

Rice wine 1 cup

Rock sugar 1 cup (or substitute with brown sugar)

Lotus root 1 small root, sliced thin

Celery stalks 2, cut into bite-sized pieces

Onion 1 medium, sliced

Fresh basil leaves 1 cup packed

Garlic 4 cloves, halved

Ginger 2 inches, sliced

Vegetable oil 2 tablespoons

Black pepper to taste

Instructions

Marinate the chicken

Combine the chicken pieces in a bowl with 3 tablespoons of soy sauce, 1 tablespoon of rice wine, a pinch of black pepper, and 1 tablespoon of honey. Toss to coat evenly. Cover and let rest in the refrigerator for at least 1 hour, or up to 2 hours for deeper flavor.

Prepare the vegetables

While the chicken marinates, prepare your aromatics and vegetables. Slice the lotus root into thin rounds, cut the celery into bite-sized pieces, and separate the onion into strips. Smash the garlic cloves and slice the ginger. Rinse the fresh basil leaves and pat completely dry.

Sear the chicken

Heat oil in a large wok or deep skillet over medium-high heat. Add the marinated chicken pieces in a single layer and sear until golden brown on the outside, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding. Transfer to a plate and set aside.

Build the sauce and braise

In the same wok, add a splash more oil if needed. Sauté the ginger and garlic until fragrant, about 30 seconds. Pour in the remaining soy sauce and rice wine, then add the rock sugar. Stir until the sugar dissolves completely and the sauce begins to bubble gently.

Add vegetables and finish

Return the chicken to the wok along with any accumulated juices. Add the lotus root, celery, and onion. Bring to a gentle simmer, then cover and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened to a glossy coating. Toss in the fresh basil leaves in the final minute and stir until just wilted. Serve hot over steamed rice.