Taiwanese
Taiwanese Three-Cup Chicken with Ginger, Garlic, and Basil
This version uses the classic trio of soy, rice wine, and sesame oil in a more practical home-cook ratio, with plenty of ginger, whole garlic cloves, and basil at the end. The sauce reduces to a glossy glaze that clings to the chicken instead of pooling in the pan.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick WeeknightComfort Food
At a Glance
- Time
- 40 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Taiwanese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the sesame oil and neutral oil in a wide skillet over medium-high heat. Add the ginger, garlic, and dried chile and cook until fragrant and the garlic just begins to color at the edges.
- Add the chicken and cook until it picks up a little browning in spots. Stir in the Shaoxing wine, soy sauce, dark soy sauce, sugar, and water.
- Bring the pan to a lively simmer and cook, uncovered, for 12 to 15 minutes until the chicken is cooked through and the liquid reduces to a shiny glaze. Stir occasionally, but not so much that the chicken cannot caramelize lightly.
- Turn off the heat and toss in the basil until it wilts from the residual heat and perfumes the pan. Serve with rice while the sauce is still sticky and aromatic.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari in place of soy sauce for gluten-free. The dish is naturally dairy-free and works well with thighs if you want easier prep than bone-in wings.