I tasted an exceptionally delicious Three-Cup Chicken that made my heart tremble with delight at the first bite, no less than a spiritual earthquake.
The “three cups” in Three-Cup Chicken refer to soy sauce, sesame oil, and Taiwanese rice wine. Throughout the cooking process, no water is added; these three ingredients alone bring out the savory, tender, and aromatic flavors of the chicken. The dish is also incredibly juicy, with a special fragrance that locals say comes from the addition of Thai basil, commonly known as basil. Using Thai basil to fry an egg or steam clams can release a unique aroma.
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!
