Three-Cup Chicken

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A signature Taiwanese clay-pot braise where chicken is simmered in equal parts soy sauce, toasted sesame oil, and Shaoxing wine, then finished with a tumble of fresh Thai basil. The glossy, intensely savory sauce clings to tender ginger-scented thighs and is best spooned over hot jasmine rice.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 38 gFat
• 8 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 4 gSugar
• 38 gProtein
• 980 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken

• 1.5 lbs (680 g) boneless skin-on chicken thighs, cut into 1.5-inch pieces
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper

Three-cup sauce

• 1/4 cup soy sauce
• 1/4 cup toasted sesame oil
• 1/4 cup Shaoxing wine
• 1 tablespoon dark soy sauce
• 1 tablespoon rock sugar, crushed (or brown sugar)

Aromatics and garnish

• 1.5 oz (45 g) fresh ginger, sliced into thin coins
• 8 garlic cloves, smashed
• 4 to 6 dried red chilies (such as Tianjin), broken
• 1.5 cups packed fresh Thai basil leaves
• 3 scallions, cut into 2-inch segments

Directions

1. Pat the chicken dry with paper towels, then toss with Shaoxing wine, cornstarch, and white pepper. Let stand 10 minutes while you prep the aromatics.
2. Heat the sesame oil in a clay pot or small Dutch oven over medium heat until shimmering. Add the ginger and fry, stirring often, until the edges curl and turn lightly golden, about 2 to 3 minutes.
3. Add the smashed garlic and dried chilies; stir for 30 seconds until fragrant, taking care not to burn the garlic.
4. Add the chicken in a single layer, skin-side down, and sear undisturbed for 3 minutes until deeply golden. Flip and sear the second side for 2 minutes.
5. Pour in the Shaoxing wine, soy sauce, and dark soy sauce, then add the rock sugar. Stir to coat the chicken and bring to a gentle simmer.
6. Cover, reduce heat to low, and braise for 12 to 15 minutes, until the chicken is cooked through and the sauce has reduced by about half.
7. Uncover, increase heat to medium-high, and simmer 3 to 4 minutes more, swirling the pot, until the sauce becomes glossy and coats the chicken like a thick glaze.
8. Remove from heat, immediately stir in the Thai basil and scallions, and cover for 30 seconds to wilt the herbs. Serve straight from the pot over steamed jasmine rice.

Cook’s Notes

• A Taiwanese sand pot (砂鍋) gives the most authentic flavor and keeps the sauce piping hot at the table; a 2-quart Dutch oven is the best substitute.
• Thai basil (horapha, 九層塔) is essential for the dish's signature aroma; sweet Italian basil will not deliver the same anise-pepper note.
• Slice the ginger thin and fry it until the edges curl to mellow its sharpness and bring out sweetness before the chicken goes in.
• Reduce the chilies or remove their seeds for a milder dish, or add an extra two for a more aggressive heat.
• The sauce should reduce to a glossy glaze that barely coats the back of a spoon; if it loosens up as it sits, return the pot to medium heat for 1 minute to tighten it again.

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