Poultry
Three Cups Chicken (三杯鸡)

  • 1 tablespoon canola oil
  • 2-3 dried Thai chilies
  • 3 pounds chicken drumsticks or thighs, skin on, bone in
  • 1 2-inch knob fresh ginger, unpeeled, cut into thin slices
  • 10-12 cloves garlic, peeled and slightly crushed
    with the side of your knife
  • 1/4 cup sesame oil
  • 1/4 cup light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 cup sugar
  • 1/4 cup Chinese rice wine
  • 1/2 cup water or vegetable stock
  • 1 bunch basil leaves (or 2 tablespoons dried basil)

Heat up 1 tablespoon of canola oil and the dried chilies in a wok or dutch oven. Add the chicken and brown over medium-high heat, about 2 minutes on each side.

Add the ginger, garlic, and dried basil (if using), sauté until the garlic and ginger are softened, about 3 minutes.

Whisk the remaining ingredients, except the fresh basil, together in a bowl. Add to the chicken, cover and simmer for 25 minutes.

Remove the lid, continue simmering until the sauce thickens a bit. Add the fresh basil, cover, and let stand for at least 5 minutes to wilt the basil.

Serve over rice or quinoa.

Notes

There are as many recipes for Three Cups Chicken as there are people who make Three Cups Chicken. This recipe is a combination of ingredients and substitutions from at least 10 or 12 recipes. I've tried it in the oven, the Instant Pot®, and the Crock-Pot®, and the best results come back to the good old wok or dutch oven.