EFK Kitchen Ready
EFK Taiwanese-Inspired Three Cup Chicken
A practical EFK take on Taiwanese three-cup chicken: deeply savory chicken with Shaoxing wine, soy, sesame, ginger, garlic, chile, and plenty of fragrant Thai basil. The sauce cooks down until it clings to the chicken instead of staying soupy.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat the chicken dry. Heat the sesame oil and neutral oil in a large carbon-steel skillet over medium heat. Add ginger, garlic, and chile and cook just until fragrant, about 1–2 minutes.
- 2. Raise the heat to medium-high. Add the chicken in a single layer and brown it well, turning as needed, 5–7 minutes.
- 3. Add Shaoxing wine, both soy sauces, brown sugar, and water or stock. Stir up the browned bits and bring to a lively simmer.
- 4. Reduce heat to medium and cook uncovered 12–15 minutes, stirring occasionally, until the chicken is cooked through and the liquid has reduced to a glossy sauce.
- 5. Raise the heat briefly if needed to finish reducing the sauce. Fold in Thai basil and scallions and cook 30–60 seconds, just until wilted.
- 6. Verify the chicken reaches 165°F in the thickest pieces. Serve immediately, with rice if desired.
Equipment
de Buyer 12.5-inch carbon-steel skillet or Country Chef Pan; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; tongs; instant-read thermometer
Food safety & storage
Cook chicken to 165°F. Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days; reheat leftovers to 165°F.
View this recipe on the original EFK website ↗