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    You are in: Home / Chinese / Three-Cup Chicken Recipe
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    Three-Cup Chicken

    Three-Cup Chicken. Photo by Sharlene~W

    1/11 Photos of Three-Cup Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Grace Lynn's Note:

    This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!

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    Units: US | Metric


    1. 1
      Heat up the sesame oil in a wok or a large skillet on high heat.
    2. 2
      Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
    3. 3
      Add the chicken pieces and cook until it's white in color, about 5 minutes.
    4. 4
      Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
    5. 5
      Bring to a boil, then turn down the heat to low.
    6. 6
      Let cook, uncovered, until sauce thickens, about 30 minutes.
    7. 7
      Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
    8. 8
      Serve over steamed rice.

    Ratings & Reviews:

    • on October 20, 2010


      Wow. Really good. I used all the correct ingredients, but I ended up marinating the chicken in the sauce for over a day. Then as I was cooking the chicken, I added the first garlic portion to it. It came out really good. Next time I think I will do the sauteeing of the garlic, etc., and then make the sauce and marinate the whole thing together. Thanks for posting a great recipe.

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    • on March 14, 2010


      very good & easy. Next time I will simmer the chicken for 15 minutes instead of 30. Our chicken was a little tough, but the flavor was great. Thank you for posting.

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    • on January 12, 2009


      It's so good and garlicy! Make sure you have good ventilation when cooking this dish. Can't go wrong with it. Adjustment made: Marinatedd the chicken in the liquid mixture (soy sauce, wine, sugar) 1/2 hour before stir frying process. I suggest that you reduced sugar and soya sauce when cooking, as you might find it too sweet/salty vice versa. You can always taste the dish and add more sugar/soya sauce later. I used rice wine and moscato wine because I didn't have anough. I didn't use basil at all. Result... so tasty I have to eat it right away!

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    Read All Reviews (123)


    Nutritional Facts for Three-Cup Chicken

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 668.4
    Calories from Fat 355
    Total Fat 39.4 g
    Saturated Fat 8.6 g
    Cholesterol 145.2 mg
    Sodium 1491.2 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 1.7 g
    Sugars 10.8 g
    Protein 52.1 g

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