Three Cup Chicken
Three cup chicken is a Taiwanese dish that uses 1 cup each of soy sauce, rice vinegar and sesame oil. I imagine that would make a tonne of chicken! Basically, equal parts of each ingredient. Of course I can’t just leave a recipe well alone so here is my version with some slight tweaks.
Chicken legs were on sale this week so I deboned them myself and saved the bones for soup. You can use any cut of chicken for this recipe. I prefer dark meat because it is more forgiving if you overcook it as it will remain juicier than white meat.
Servings: 4 servings
Ingredients
- 1½ pound chicken thighs boneless skinless, cut into 1½ inch pieces
- 1 tablespoon avocado oil
- ½ ounce fresh ginger sliced
- 4 cloves garlic minced
- 4 teaspoons rice vinegar
- 2 teaspoons dark soy sauce
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 4 teaspoons sesame oil
- Handful Thai basil leaves
Instructions
- Heat a wok or large frying pan on medium high heat. Add avocado oil, ginger and garlic. Stir fry for 30 seconds until fragrant.
- Add chicken. Let sear for a minute and stir fry for 2-3 minutes until chicken is cooked through.
- Add rice vinegar, dark soy sauce and sugar. Let simmer until the sauce is reduced and syrupy.
- Turn off the heat. Stir in sesame oil and basil. Serve on a platter.