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Three Cup Chicken (三杯鸡)
August 22nd, 2009Recipes, Chinese Recipes, Recipes, Recipes, Taiwanese Recipes112 Comments
Three cup chicken (三杯鸡) is a classic Taiwanese dish, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food–unpretentious, humble, and homey dishes that score high on yum-o-meter.
Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food, not due to proximity but the origin of such dishes from Fujian province where many early immigrants settled in Taiwan and Malaysia/Singapore…
The name “three cup chicken” (三杯鸡) comes from the three key ingredients: sesame oil, Chinese rice wine, and soy sauce. “Cups” refer to the equal ratio instead of literal measurement. A true and authentic Taiwanese three cup chicken calls for basil leaves, the soul of the dish that lends an exotic aroma and minty nuance to the taste. Taiwanese also love their “three cup” recipe with squid (三杯小卷). Both are equally delectable.
Here is my three cup chicken recipe, adapted to my personal liking. I especially love the sauce with steamed white rice. It’s wonderful! If you like Taiwanese recipes, you should also check out this pork and chicken rolls recipe.
(Click Page 2 for the Three Cup Chicken Recipe)
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I actually cook this with porkribs/pork belly. And I marinate it overnight with the basil leaves and sauces, and the dish is just amazing!
Hi,
I would like to try this recipe. May I know what Thai basil is called in Cantonese/Mandarin?
Thank you.
I love your blog!! You have helped me learn to cook and I made this dish for lunch. Very tasty and so easy to make. You’re a sweetheart.
Tastes just like the one i used to have in china, except that I had to substute Ketcap manis with Brown sugar which worked just fine.
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can i omit Shaoxing wine or Thai basil leaves? what is Kecap Manis? what flavour does it give? thanks
All ingredients are essential for the success of the dish. Kecap Manis is sweet soy sauce.
This is such an awesome recipe! I made it tonight for a very quick dinner (didn’t have much time to cook because of work today . . . blech!) paired with reheated white rice, and it filled my home with a nice garlicky/gingery smell. The chicken turned out very tender. I can’t wait to make it again.
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hello! my employer doesnt like a thai basil leaves, is there any substitute for it, or can i add just add a few leaves.. does it taste good? thank you!
You say to cut the chicken into pieces…if you use drumsticks do you chop them up with the bone on?
I have to cook vegetarian dishes for 25-30 servings. Have used this recipe with 2 kinds fresh mushrooms (large boxes from Costco, quartered), 2 cans of whole button mushrooms, and 3 packets of vegetarian chicken chunks. Sometimes I can’t get Thai basil – and it really isn’t the same. However, still very good. I love your blog!
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Thanks so much for posting your recipe, your photo inspired me to make this but I made a few tweaks. Very simple, easy and tasty to make. Had to substitute Thai basil with chopped spring onion as didn’t think that basil used in Italian cooking would be a good replacement. Desperate now to experience the aroma of Thai basil, I can’t find it in the shops so I’ve now decided to grow it myself!
Posted my adapted recipe here http://yumyumpiggysbum.wordpress.com/2011/05/08/hurrah-for-three-cup-chicken-almost/
Hi, this recipe is superb! I tried it and it’s perfect.
Hey there, I tried this recipe out tonight for me and my parents and it was FANTASTIC! :D Thank you so much for this blog there are so many delicious-sounding recipes on here – and this one was stellar, and my parents were very impressed :D
Thank you so much for the recipe!
I am glad that your parents love the 3 cup chicken. :)
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Hi! Would love to try your three cup chicken recipe, quick question though.. Can’t seem to find Thai basil leaves :( Can I use the dried version? And would I use the same amount of dried Thai basil for the recipe? Thank you! :D I recently tried your sesame oil chicken, it was a hit!
Hi Bernice, you NEED Thai basil leaves or it’s not three cup chicken. :(
This dish is great! But one question: When you say Thai Basil do you mean holy basil or sweet basil?
And which of the two do you use in the Graw Pao and Penang Curry?
Thanks so much!!
Eva
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hello, i must say this looks really great. I myself am chinese, so yeah, we do cook a lot of that in my family.
I absolutely love this dish, sadly I only see it in a few Tawainese restaurant :(
is there any different between dark soy sauce & dark sweet soy sauce？
Yes, dark sweet soy sauce is sweet, dark soy sauce is just salty.
This recipe looks delicious! I would love to try it when I get my hands on some Kecap Manis! Thanks for uploading these yummy recipes!! :D
First off, thank you for sharing all your wonderful recipes with us!! I’ve been a fan of this website for a long time and have had great success following your recipes :)
I’m planning to make this dish tonight but am unsure how much “6 slices of ginger” is. What is the length of the ginger for this recipe?
Thank you
1 inch.
Made this tonight and it is absolutely fabulous! The Thai basil made such a difference in taste! Thank you for this recipe!