Super easy Taiwanese style braised Chicken. It is called 3 cup Chicken because it refers to the 3 main ingredients that makes this dish (soy sauce, chinese rice wine, sesame oil). Traditionally, they would chop a whole chicken into pieces and braise it in a clay pot with 1 cup each of soy sauce, rice wine, & sesame oil mixture. Nowadays, everyone changes the measurements to their own liking. You can make this dish with any type of chicken that you like but it tastes best with skin-on & dark meat. We used 24 small pieces total of wings & drums.
Ingredients
2 lb Chicken wings & drums mix (we had 24 pieces)
1/4 cup Low Sodium Soy sauce
1/4 cup Chinese Shaoxing rice wine
1/4 cup regular Sesame oil
2 teaspoon Dark soy sauce
2 slices Ginger
1 head Garlic
2 cups Thai Basil
1-2 Tbsp Brown Sugar
4 Dried Red chili pepper
Instructions
Heat sesame oil in a wok (Clay pot is best if you have one) on high heat. Add ginger garlic, and dried chili separately. Stir fry until fragrant.
Add chicken and sear until brown. Once browned, pour in soy sauce, shaoxing wine, dark soy sauce, and sugar mixture. Stir the soy well with every piece of the chicken.
Cover with lid. Lower to medium heat and simmer for 15 minutes.
After removing the lid, add Thai basil and stir very well. Once the basil is wilted, the dish is done. Transfer to plate immediately.
Notes:
This dish tends to be very salty. You may want to test out the measurements of your soy sauce mixture before you pour it into the wok! Ways to make it less salty is dilute with water or add more sugar to balance it out.
FYI, a hot bowl of white rice is best to pair with 3 cup chicken.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.