Three-Cup Chicken Recipe

Today, we’re making the classic Three-Cup Chicken! You might be wondering—what are the three cups? They’re black sesame oil, soy sauce, and rice wine. Don’t worry, the name doesn’t mean you need a full cup of each—just adjust the amounts to match your serving size. This flavorful dish is sure to be a hit with your family. Let’s get cooking

Three-Cup Chicken Recipe

Serves: 2
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients:
1 tablespoon avocado oil (or other high-smoking-point oil)
2 pounds chicken drumettes
4 tablespoons black sesame oil
12 slices ginger
12 garlic cloves
1 tablespoon sugar
3 tablespoons soy sauce
4 tablespoons rice wine, separated
2 1/2 cups water
1 1/2 tablespoons dark soy sauce
1 red finger hot pepper, sliced
1 cup Thai basil leaves

Three-Cup Chicken Instructions

1. In a pot over high heat, place the avocado oil and chicken drumettes. Stir-fry until golden brown, 5 minutes. Remove.
2. In the same pot over medium-low heat, add the black sesame oil and ginger, and stir-fry until golden brown. (The black sesame oil and ginger are the soul of this dish. )
3. Then put in the garlic, and stir-fry until lightly browned, 1 minute. Place in the pan and stir-fry until completely melted and lightly browned. Return the chicken. Add the soy sauce, 2 tablespoons of rice wine, and combine.
4. Over high heat, place in the water and dark soy sauce, and mix well. Cover the lid and bring it to a boil. Over medium heat, cook for 25 minutes, and stir a few times in between.
5. Uncover the lid, over high heat, put in the red finger hot pepper, and reduce the sauce for 5 minutes.
6. Preheat a clay pot over medium heat, transfer the chicken into the clay pot, and add the basil. Cover the lid. Pour 2 tablespoons of rice wine over the lid, and let it cook for 2 minutes. (It will make the dish more aromatic.) Serve!