Taiwanese 3-cup chicken 14



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Full of flavour, but so easy and quick to make, you’ll love this three cup chicken.

A classic Taiwanese dish, you can enjoy an authentic version at home without needing to pay top dollar.


  • 1/4 cup Asian sesame oil
  • 2cm piece fresh ginger, peeled and thinly sliced into rounds
  • 12-15 medium garlic cloves, peeled
  • 1-2 fresh Thai red chillies, stemmed and halved
  • 1kg skin-on chicken drumsticks, thighs, and/or wings, cut into pieces
  • 1/2 cup rice wine
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 cups fresh Thai basil leaves
  • Steamed white rice, for serving


  1. Heat sesame oil in a large pan or wok over medium-high heat for a minute or two. Add ginger, garlic, and chillies and cook for about 1 minute.
  2. Add chicken pieces to the pan and cook for 1 minute. Flip chicken pieces and cook for 1 minute longer.
  3. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer.
  4. Turn the chicken pieces every few minutes until the chicken is cooked through. Stir in Thai basil and remove from heat. Serve immediately with rice.

Starts at 60 Writers

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  1. Apparently the original “folk recipe” called for a “making the sauce with a cup each of sesame oil, soy sauce and rice wine. “ They must have been a lot weaker in the old days!!

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