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.
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.
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.
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.
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.
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.
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.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
