Three-Cup Chicken 三杯雞 | Yun Hai Taiwanese Pantry

Name: Three-Cup Chicken 三杯雞 | Yun Hai Taiwanese Pantry
Ingredients: 60 g ginger, sliced; 10 whole cloves garlic, peeled; 1 red chili pepper; 2 lb chicken leg, cut into 1/2”-1” pieces (or bone-in thighs if you are butchery-challenged); 1 1/2 oz Thai basil, picked from stem (regular also ok if you can’t locate Thai); 2 tablespoons Dong He Peanut Oil; 2 tablespoons Dong He Black Sesame Oil (+ a splash); 2 tablespoons rock sugar; 3 tablespoons rice wine; 2 tablespoons Yu Ding Xing Vat Bottom Soy Sauce; 1/3 cup water

yunhai.shop

Sweet, salty, fragrant, and garlicky, Three-Cup Chicken 三杯雞 is perfect paired with a light beer, as seen on re chao 熱炒 tables across Taiwan. The “three” refers to soy sauce, sesame oil,...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yunhai.shop.

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Ingredients

60 g ginger, sliced
10 whole cloves garlic, peeled
1 red chili pepper
2 lb chicken leg, cut into 1/2”-1” pieces (or bone-in thighs if you are butchery-challenged)
1 1/2 oz Thai basil, picked from stem (regular also ok if you can’t locate Thai)
2 tablespoons Dong He Peanut Oil
2 tablespoons Dong He Black Sesame Oil (+ a splash)
2 tablespoons rock sugar
3 tablespoons rice wine
2 tablespoons Yu Ding Xing Vat Bottom Soy Sauce
1/3 cup water