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Taiwanese Three Cups Chicken

This is a delicious Taiwanese Three Cups Chicken recipe. I have added some dried chilies to spice things up. This is a really simple and great tasting dish, it goes well with just some steamed rice.

Taiwanese Three Cups Chicken


¼ Cup Sesame Oil

2 (600 g) Bone-In & Skin-On Chicken Legs, chopped into smaller pieces
4 Dried Chilies, cut into ½ inch pieces

5 Cloves Garlic, chopped

8 Slices Ginger

¼ Cup Chinese Rice Wine
¼ Cup Light Soy Sauce
2 tsp Sugar
2 tsp Dark Soya Sauce
1 ½ Cups Thai Basil


Heat a wok or large cast iron pan over a moderate to high heat. Brown the chicken pieces with sesame oil in batches, and push it aside.

Then add in the chilies, garlic, and ginger. Stir until the garlic and ginger is light golden in color and fragrant. 

Mix in the rice wine, light soy sauce, sugar, and the dark soy sauce. Stir all the ingredients together, reduce the heat and continue stirring for about 5 minutes. Toss in the basil leaves, and cook for another minute. Serve immediately with some steamed rice.

Serves 4


  1. My favorite Sanbeiji, thanks for the recipe.


  2. I ate a lot of this in when I was living in China - at my favourite Taiwanese restaurant. Even though it's taiwanese, it reminds me a lot of the cantonese home cooking from my childhood. Thanks for this wonderful reminder :)

  3. My boys would love this...the spiciness is a great add with the dried chilies :)

  4. ooh the addition of dried chili sounds great! definitely trying this out soon!

  5. this is one of my favourite dish :)

  6. This is really really yummy! I've even made it with pork! I'm attempting to make it in a crockpot! Wish me luck :D

  7. can i use shao xing wine instead of chinese rice wine?


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