Traditional Taiwanese Three Cup Chicken calls for equal parts soy sauce, rice wine, and sesame oil, although many recipes today offer a variation of those portions. Here's what I use:
Ingredients
2 pounds skin-on chicken drumsticks and thighs, chopped into 3-inch bone-in pieces
1/4 cup sesame oil
1/4 cup soy sauce
1/2 cup rice wine
12-15 peeled garlic cloves
10-12 thinly sliced rounds of ginger
4 scallions, chopped into 1 inch pieces
1 tablespoon sugar
2 fresh red chilis, stemmed and halved
1-2 cups fresh basil leaves
Instructions
Heat half of sesame oil in large skillet or wok, add garlic, ginger, scallions, and chilis until fragrant, about 1-2 minutes. Scrape aromatics to one side and add remaining oil. Once heated, add chicken, skin side down first. Stir occasionally until browned. Add soy sauce, rice wine, and sugar and bring to a boil. Reduce to low heat and simmer for another 10-15 minutes until chicken is cooked through.
Stir in basil and serve over rice.
Ingredients
2 pounds skin-on chicken drumsticks and thighs, chopped into 3-inch bone-in pieces
1/4 cup sesame oil
1/4 cup soy sauce
1/2 cup rice wine
12-15 peeled garlic cloves
10-12 thinly sliced rounds of ginger
4 scallions, chopped into 1 inch pieces
1 tablespoon sugar
2 fresh red chilis, stemmed and halved
1-2 cups fresh basil leaves
Instructions
Heat half of sesame oil in large skillet or wok, add garlic, ginger, scallions, and chilis until fragrant, about 1-2 minutes. Scrape aromatics to one side and add remaining oil. Once heated, add chicken, skin side down first. Stir occasionally until browned. Add soy sauce, rice wine, and sugar and bring to a boil. Reduce to low heat and simmer for another 10-15 minutes until chicken is cooked through.
Stir in basil and serve over rice.
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