Three Cup Chicken

three cup chicken

From the first time I heard about three cup chicken I thought it was a Taiwanese dish, but after doing some research I discovered it’s actually a Chinese dish.

Wen Tiansiang was the Duke of Xinguo and famous in Chinese history for his loyalty to the Song Dynasty. He refused Khubilai Khan’s demand for the Song forces to surrender to the Khan invasion, so he suffered for 4 years in a military prison before his execution. He wrote a lot of good poems in the prison and one of his famous quotations is “None since the advent of time have escaped death, may my loyalty forever illuminate the annuals of history.”

This three cup chicken was cooked by a kind prison warden who was also from Jiangxi Province (Wen Tiansiang’s home town is Jiangxi.). He made this dish with limited ingredients; one cup of sweet rice wine, one cup soy sauce and one cup of lard to stew the chicken for Wen Tiansiang before his execution.

In Taiwan, three cup chicken has evolved into one cup of rice wine, one cup of soy sauce and one cup of dark sesame oil. The smell and the taste of this three cup chicken is just divine. In Taiwan, especially the area around Yangming mountain (Yangmingshan) has a lot of hot spring B&B and restaurants. The guests can use hot spring first and then have meal in the restaurant after. One of the more popular dishes is this three cup chicken.

Procedures:

  1. Heat up wok with dark sesame oil and fry the ginger until the ginger dry up.
  2. Add chicken legs to stir fry it until the chicken meat turn into white colour.
  3. Add garlic, chilli and all the seasonings and cover the wok to simmer the chicken for 15~20 minutes until the sauce is dry out.
  4. Add basil to stir fry it before place the chicken into plate to serve.

 

Three Cup Chicken

Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people

Ingredients

Ingredients

  • 4 chicken legs including thighs, de-bone
  • 10 cloves garlic
  • 6 slices ginger thin
  • 1 chili
  • 1 basil just a handful

Seasonings

  • 1/2 cup soy sauce
  • 1/2 cup rice wine
  • 1/2 cup dark sesame oil
  • 1 tsp sugar
  • 1/4 tsp salt

Instructions

  1. Heat up wok with dark sesame oil and fry the ginger until the ginger dry up.
  2. Add chicken legs to stir fry it until the chicken meat turn into white colour.
  3. Add garlic, chilli and all the seasonings and cover the wok to simmer the chicken for 15~20 minutes until the sauce has dried out.
  4. Add basil to stir fry it before place the chicken into plate to serve.