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Taiwanese three-cup chicken with tender chicken, ginger, basil, and dark sauce in a clay pot beside steamed rice.

Taiwanese Three-Cup Chicken

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Tender chicken braised with sesame oil, tamari, rice wine, ginger, garlic, and fragrant basil in a clay-pot style sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Taiwanese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Three-cup chicken
  • 2 lb boneless chicken thighs cut into 2-inch pieces
  • 1/4 cup toasted sesame oil
  • 3 oz fresh ginger thinly sliced
  • 8 cloves garlic smashed
  • 1/2 cup gluten-free tamari
  • 1/2 cup Shaoxing rice wine
  • 1 tbsp raw sugar
  • 2 cups Thai basil leaves loosely packed
  • 4 cups cooked white rice to serve

Equipment

  • Clay pot or heavy skillet with lid
  • Chef's knife
  • Tongs
  • Wooden spoon
  • Measuring cups

Method
 

Brown the chicken:
  1. Heat the sesame oil in a clay pot or heavy skillet over medium-high heat.
  2. Add the chicken in batches and brown for 4 to 5 minutes per side. Transfer to a plate.
Braise and finish:
  1. Add the ginger and garlic to the pot and cook for 2 minutes until fragrant.
  2. Return the chicken and add the tamari, rice wine, and sugar. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes.
  3. Remove the lid and simmer for 5 minutes to reduce the sauce. Fold in the basil and serve with rice.

Nutrition

Calories: 610kcalCarbohydrates: 46gProtein: 43gFat: 27gSaturated Fat: 7gCholesterol: 170mgSodium: 1160mgFiber: 1gSugar: 8g

Notes

  • Use boneless thighs for a tender, forgiving result.
  • If using regular soy sauce, the dish is no longer gluten-free.