✅ I. Ingredient List
Here are the main ingredients needed to make Taiwanese Three-Cup Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken / Chicken Legs | 500-600g | 🐔 Choose Sanhuang chicken or chicken leg meat for more tender texture. |
| Core Herb | Fresh Basil | 20g | 🌿 The soul herb; cannot be omitted. Available in the Western herbs section of large supermarkets. |
| Aromatics | Garlic | 10 cloves | Whole or lightly smashed. |
| Ginger | 30g | Sliced. | |
| Chili Pepper | 1-2 pieces | 🌶️ Adds a mildly spicy flavor; can be deseeded or omitted if sensitive to heat. | |
| Shallot / Onion | 1 small half | Adds sweetness and aroma. |
👨🍳 II. Instructions
Making Taiwanese Three-Cup Chicken emphasizes heat control and the use of aromatics. Here are the core steps.
- 🐔 Prepare the Chicken:
- •Wash the chicken and chop it into evenly sized pieces.
- •Use salt and water to scrub the chicken pieces for about 1 minute to remove blood water, then rinse again with water and squeeze out excess water.
- •Add a little white pepper powder, salt, and a little sesame oil to the chicken and mix well. Set aside.
- 🧂 Prepare the Three-Cup Sauce & Marinate (Optional):
- •Classic Three-Cup Ratio (cup volume can be adjusted based on container): 1 cup black sesame oil (or sesame oil), 1 cup soy sauce (light soy sauce for umami, dark soy sauce for color), 1 cup Taiwanese rice wine (can be substituted with mi mijiu or fermented glutinous rice juice).
- •Some methods involve mixing the chicken with soy sauce and white pepper powder, massaging it to absorb flavor, and marinating for about 20 minutes.
- 🔥 Aromatics & Searing:
- •Pour black sesame oil and an appropriate amount of vegetable oil (pure sesame oil can easily turn bitter) into a wok. Heat up, then add ginger slices, whole garlic cloves, and chili peppers. Stir-fry until the ginger and garlic turn golden brown and fragrant.
- •Add the chicken pieces and stir-fry over high heat until the surface changes color.
- 🍶 Braising for Flavor:
- •Add the rice wine and soy sauce, stir well.
- •Add a few rock sugar crystals (to balance flavor; not too much as rice wine might be sweet).
- •Key: Do not add any water throughout the process. Rely on the rice wine, soy sauce, and the chicken’s own moisture to braise. Cover the wok, reduce to medium-low heat, and braise for about 10-15 minutes, until the chicken is tender and flavorful.
- 🌿 Adding the Soul Herb – Basil (Jiucengta):
- •Once the sauce has thickened and the chicken is well-colored, add the fresh basil (Jiucengta leaves).
- •Quickly stir-fry to allow the basil’s aroma to infuse into the chicken and sauce, for about 1 minute, then it’s ready to serve.
- 🍲 Serving (Optional Clay Pot):
- •Can be served directly on a plate.
- •A more authentic method is: preheat a clay pot, add a little oil, line the bottom with a little basil, then pour the stir-fried Three-Cup Chicken into the hot clay pot, using the residual heat to once again activate the basil’s aroma.
🌟 III. Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Taiwanese Three-Cup Chicken. This formula is for 500g of chicken.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Taiwanese Rice Wine | 100g | 🍶 The amount for one cup; can be substituted with fermented glutinous rice juice (laozao汁). |
| Soy Sauce | 80g | Recommended: 50g light soy sauce + 30g dark soy sauce mix. Provides umami and color. |
| Black Sesame Oil / Sesame Oil | 60g | The amount for one cup; can be mixed with some vegetable oil to prevent bitterness from scorching. |
| Rock Sugar | 15-20g | Balances taste, adds gloss. |
| Table Salt | 2-3g | Adjust to taste; soy sauce already provides saltiness. |
💡 Chef’s Tips (TIPS)
- •Ingredients are Foundation: Fresh basil (Jiucengta) is the absolute soul of this dish; its unique aroma cannot be fully replaced by other herbs. Try not to omit it.
- •Chicken Preparation: Washing the chopped chicken with water and salt can effectively reduce gaminess.
- •Heat Control is Key: When stir-frying aromatics (ginger/garlic), use a mix of sesame oil and vegetable oil, and control the heat to prevent pure sesame oil from turning bitter due to high temperature. Remember not to add water during braising to fully preserve the original flavors.
- •Flavor Variations: Traditional use of black sesame oil offers a stronger aroma, but it can be fully or partially substituted with sesame oil or other vegetable oils. Rice wine is a source of sweetness; if using sugar-free rice wine or cooking wine, you can appropriately increase the amount of rock sugar.
- •Cookware Choice: Using a clay pot not only keeps the food warm better but also, by adding basil at the end and using the clay pot’s residual heat to steam it briefly, can further enhance the aroma.
