Posts Tagged ‘三杯鷄’

Why “Three-Cup”? It refers to one cup of sesame oil, one cup of soy sauce and one cup of rice wine. Of course, this amount is for cooking a lot of chicken. When you are cooking for less chicken, be sure to scale down these three ingredients to 1:1:1. Oh, and basil leaves is a MUST– the basil fragrance really enhances this dish.

Three-Cup Chicken 三杯鷄

Three-Cup Chicken 三杯鷄… Yum! The sauce is so finger licking good that you’ll want to refill your rice bowl.

Three-Cup Chicken 三杯鷄 (serves 2)


12 chicken wing mid joints– cut into half — see note below
2 tsp salt
3 slices ginger– thinly sliced
5 cloves garlic– chopped
3 hot red peppers– chopped
2 tbsp sesame oil– see note below
3 tbsp rice wine
3 tbsp soy sauce
1 tbsp sugar
Handful of Thai basil leaves– see note below


  1. Wash mid joints and remove any tiny pieces of broken bones.  Season with salt for 30 minutes.
  2. Heat a wok on high heat and pour in sesame oil. When the wok gets smoky, add in chicken pieces. Sauté on high heat until the chicken turns lightly brown and the meat is almost cooked.
  3. Add in ginger, garlic and pepper. Sauté until the aroma comes out.
  4. Stir in rice wine and soy sauce. Turn down the heat a little, and stir until the meat is cooked through and sauce thicken slightly (if your meat is more on the raw side, you can also cover with a lid at this step so the meat cooks faster).
  5. Add in basil leaves. Stir a few times until basil leaves soften. Dish out. Serve hot immediately with steamed rice.

Regina’s Note:

  • Chicken Mid Joints: I am not good at making big chop with my cleaver knife– the bones always never have a clean cut and the meat pieces are sometimes crumbly… and not to mention the raw meat juice splashing everywhere on my kitchen counter. So, my solution is chopping the wing mid joint when they half frozen, without washing– the process is much easier to manage and way less splashing. Wash the meat and remove any tiny broken bone pieces after chopping. Alternatively you can use boneless chicken thigh pieces, but I prefer bone-in for better flavor.
  • Sesame Oil: Typically the amount of sesame oil is same as rice wine and soy sauce, but I cut down to 2 tbsp (you can even use 1 tbsp) and use chicken fat rendered from high heat sautéing.
  • Thai basil leaves: After adding basil leaves to cooking, cook briefly until the leaves soften then dish out so the fragrance of the leaves stay with the meat.

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