Award-winning Chef Raymond’s Three Cup Chicken
Taiwanese Signature Dish: Three-cup Chicken
Two Fraser Valley whole chicken Legs (cup up into bite size pieces)
1/3 cup rice wine
1/3 cup dark sesame oil
1/3 cup soy sauce
4 Garlic cloves, peeled
4 slices thin, peeled fresh ginger
1 brunch fresh green onion
1 cups thai basil
Three-Cup chicken is called Three-cup chicken because traditionally this dish is cooked with three cups: 1 cup of soy sauce, 1 cup of rice wine, and 1 cup of sesame oil ~ hence the ‘3 cups’.
1/ Heat sesame oil in a claypot over medium-high heat until shimmering. Add ginger, garlic and cook until aromatic. (until ginger has a slight golden color)
2/ Add chicken pieces to the pan and do a few quick stirs (chicken must be rinsed before cooking. Make sure the chicken is patted dry).
3/ Brown the chicken’s surface. Add rice wine and soy sauce. Continue to stir-fry the chicken.
4/ Cover the chicken and lower the heat and simmer until the sauce is thickened.
5/ Add basil leaves and green onion to stir well with the chicken, serve.