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Three Cup Chicken

Directions
Cuisine : Chicken Recipe | Skill Level : Easy

Three Cup Chicken is actually origined from Jiangxi province in China and later Three Cup Chicken reached to Tanwai and become a famous Taiwan style cuisine. Originally, cooking Three Cup Chicken needs three cups of rice wine, lard and soy sauce and that is how the name of Three Cup Chicken comes from. But in Taiwan, people there subsitute the lard with cooking oil for a ligter taste. Traditional Three Cup Chicken is cooked with crock pot. With the special fresh Basil, this delicious Three Cup Chicken will stimulate appetite for sure.Chinese-homecooking provides you the most authentic recipe of Three Cup Chicken, have a nice try!

Step by Step method

  • 1Slice the chicken legs into dices of 2x2 inch size. Slice the onion, Sichuan dry chilli and ginger to small pieces.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 2Bring the wok and pour 2/3 spoon oil. Heat to the wok to a lo chinese-homecookingr tempreture and put the garlic, ginger and chilli and stir fry for i min. And then put the onion slices and stir fry for 1 min. Put the chicken slices and stir fry several minutes till the color changes to golden.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 3Add the salt, the light soy sauce and the dark the soy sauce and stir fry to color the chicken evenly. Add the rice wine. Cover the wok and boil the chicken for 5 mins.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 4Keep heating the wok until the soup is gone. Dressing the chicken with basil before dish out.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Tips & variations
  • Chicken leg is the best choice over chicken breast.
  • You can reduce the amount of the oil for a more healthy food.
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