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Three Cup Chicken

Three Cup Chicken – Chinese Famous Recipe

Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4


  • 50 ml Wine,I use sherry and the point is to use a good sweet white wine. TraditionallyTaiwan rice wine is used, but if you can’t get it, you can use other rice wine or sweet white wine instead (but you cannot use red wine!).
  • 50 ml Soy sauce,consisting of 30 ml of soy sauce and 20 mloflight soy sauce.
  • 40 ml Oil,consisting of 20 ml of peanut oil and 20 ml of sesame oil.
  • Basil
  • 20 grams Onions
  • one piece approximately 1 inch Ginger
  • two cloves Garlic cut into fine strips
  • 750 grams of chicken wings


  • Pretreat the Chicken.
  • Boil up a pot of water and put the wings into the boiling water for two minutes.
  • Remove and drain the wings, and let them dry (or dry with kitchen paper). Pre-cooking the chicken saves time at the end.

Cook the Chicken

  • Take a deep pan, warm it up slightly and pour in the 40 ml of oil.
  • Add the ginger and fry until its fragrance is released.
  • Add the chopped green onions and garlic, stir fry evenly.
  • Next, add the chicken wings,and stir fry evenly.
  • Add the soy sauce.
  • And of course, do not forget to add the wine.
  • Sugar is also an important seasoning for Three Cup Chicken, of which you will need 25 grams (I have used white sugar).The two advantages of adding sugar are that it increases the taste of the dish, and the sugar caramelizes at high temperatures giving the chicken a gorgeous shiny, reddish color.
  • Quickly stir in the sugar. Put the lid on the pot and stew for four minutes.
  • Remove the lid to reduce the liquid and once it is transparent and has caramelized, it is ready. If you continue to heat, the loss is only the moisture inside the chicken. Cooking the chicken for too long will make it dry, and it will lose taste.
  • Lastly, toss in the chopped basil leaves. We add the basil at the very end, just before serving because aromatic herbs are delicate and break down quickly at high temperatures.