Three-cup chicken

Click to play video: 'Chinese Restaurant Award Winner – Memory Lane' Chinese Restaurant Award Winner – Memory Lane
Chef Raymond Wu, from Chinese Restaurant Award-winning restaurant Memory Lane, makes one of his signature dishes – three cup chicken – Apr 8, 2018

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


Story continues below advertisement

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.

Sponsored content