Taiwanese 3 Cup Chicken (三杯鸡)

Been always seeing this dish on menus but never had chance to try it out. I happened to see a recipe posted on one of the cooking blogs that I followed so I just had to attempt it since I have chicken in the fridge. The sauce is nice and will go wonderfully with rice.



  • 1 boneless chicken thigh meat
  • 1 cup fresh Taiwanese basil (I left it out)
  • 1 shallot sliced (I also left it out)
  • 2 tsp of minced garlic
  • 1 piece of ginger sliced
  • Some olive oil


  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp rock sugar
  • 1 tsp sesame oil
  • 70ml of water


  1. Rinse and pat dry chicken and cut into chunks
  2. Add olive oil to pan and saute garlic, ginger and shallot until fragrant
  3. Add in chicken chunk and stir fry until chicken turns white
  4. Add in sauce ingredients to the chicken and bring to boil
  5. Cover with lid and lower fire to simmer for 15-20 mins
  6. Check that chicken is cooked through and tender
  7. When sauce begins to thicken, add in the basil


Recipe adapted from



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