Taking the first bite of this incredibly delicious Three-Cup Chicken, I was instantly overwhelmed with excitement, as if my soul had been shaken. The flavors were so powerful, it felt like a spiritual earthquake.
The Secret of the “Three Cups”
The “three cups” in Three-Cup Chicken refer to soy sauce, sesame oil, and Taiwanese rice wine. This dish is unique because no water is added during cooking. These three ingredients alone bring out the savory, tender, and rich flavor of the chicken. Each bite is full of umami, with a distinctive fragrance that makes the dish stand out. The local people told me that this unique aroma comes from basil, known as Jiu Ceng Ta in Chinese, which is commonly known as Thai basil. Just stir-frying basil with eggs or steaming clams with it also releases this special, refreshing scent.
A Feast for the Eyes and Taste Buds
Even after a long day of filming, when I looked at the bright, glistening chicken, all my exhaustion vanished. The thick, rich sauce clung to the chicken, turning it golden brown and glistening. The first bite was tender and smooth, flooding my senses with pure joy and contentment. It was a taste of pure happiness. 
After a long day of filming, my soul, weary from head to toe, was easily tempted and healed by this dish. The sauce, thickened after stewing, wraps the chicken pieces in a glossy, red hue.
One bite of the tender, smooth chicken fills you with overwhelming happiness:
Ingredients:
- Chicken thighs
- Sesame oil
- Ginger
- Garlic
- Taiwanese rice wine
- Light soy sauce
- Rock sugar
- Green bell peppers
- Red bell peppers
- Onion
Preparation:
1、Clean and prepare 6 chicken drumsticks, cut into small pieces, and blanch in cold water. Drain and set aside.
2、Heat the wok, pour in 8 tablespoons of sesame oil, and sauté 10 slices of ginger and 5 cloves of garlic until fragrant.
3、Add the blanched chicken pieces to the wok, along with 8 tablespoons of Taiwanese rice wine, 8 tablespoons of light soy sauce, and 2 large tablespoons of rock sugar. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 3 minutes.
4、Add appropriate amounts of green and red bell pepper chunks and onion chunks, stir-fry evenly, and reduce the sauce over low heat.
5、Once the sauce has reduced significantly, add Thai basil, cover the wok, and simmer on low heat for 1 minute.
6、Uncover, drizzle a little more sesame oil, plate, and serve. Your Taiwanese-style Three-Cup Chicken is ready!
