I remember one of the first Taiwanese dishes I had was 3 Cups Chicken at Formosa Taiwanese restaurant in Queens,NYC. From there I learn to love this Taiwanese dish. Originally Taiwanese restaurant use chicken in bone for this dish but these days alot of restaurant served"San Bei Ji" with boneless chicken. The dish derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine (usually mijiu although it may be mixed with Shaoxing jiu), and sesame oil are added beside Asian /Thai's basil and ginger. I like my Three Cups Chicken spicy and cook with chicken in bone, so I used chicken wing and infused dried pepper to cook this dish..Bones add more flavor,I believed.The aroma of this chicken dish is really heavenly garlicky and tangy sweet.If you can't find an authentic Taiwanese restaurant nearby,why not try to cook this dish at home? Ingredients:
10 whole chicken wings,wash and clean
3-4 inch ginger,scale the skin and sliced
2 bulbs fresh garlic,peeled and chopped
10 pieces dried whole pepper
2 stalks Thai's basil ,use leaves only
( I used regular basil from my garden)
1/2 cup soy sauce
1/2 cup sesame oil
1/2 cup rice wine
2 tbsp sugar
1:Heat wok/skillet with sesame oil at medium heat,add in sliced ginger,dried whole pepper and chopped garlic,stir-fry until fragnant or lightly brown.
2:Then add in clean chicken wings and let's it braised for 5 minutes with lid on.
3:Remove wok's or skillet's lid,then add in soy sauce,rice wine and sugar .Stir-fry all the ingredients well and reduce heat to low.Let the chicken wings simmer in the gravy for another 30 minutes or until the gravy thicken.
4:Check the seasoning,then add in basil .Braised for another 3-5 minutes before remove from heat.
5:Dish out and serve warm with white rice.
You can use others meat beside chicken for this recipe.