This iconic dish is a celebration of Mandarin cuisine, where succulent chicken is simmered in a fragrant sauce made from soy sauce, sesame oil, and rice wine, creating a symphony of flavors. Originating from the heart of China, Three-Cup Chicken encapsulates the essence of rich flavors and traditional Chinese culinary techniques. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Mandarin’s cherished culinary treasures.
- 1 pound bone-in chicken pieces, cut into bite-sized chunks
- 1/4 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 slices fresh ginger
- 4 cloves garlic, minced
- 2-3 dried red chili peppers (adjust to taste)
- 1 tablespoon sugar
- 1/2 cup fresh basil leaves
- 2-3 scallions, cut into 2-inch pieces
- In a bowl, combine the soy sauce, rice wine or dry sherry, and sesame oil. Mix well and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the ginger slices, minced garlic, and dried red chili peppers. Stir-fry for about 30 seconds until fragrant.
- Add the chicken pieces to the wok and stir-fry until they turn golden brown.
- Pour the soy sauce mixture over the chicken and stir to coat evenly.
- Add sugar to the wok and continue to stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken.
- Add the fresh basil leaves and scallions to the wok. Stir-fry for an additional 1-2 minutes until the basil wilts and the scallions become tender.
- Remove from heat and transfer to a serving dish.
- Serve hot, accompanied by steamed rice.