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Three Cups Chicken

Diana Gale


  • 1 kg chicken or chicken parts
  • 5 cm ginger sliced
  • 10 cloves garlic minced
  • 4 tablespoons dark sesame oil
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 10 pieces dried chilli
  • 2 tablespoons rock sugar
  • 1/2 bunch spring onion cut into chunks
  • 1 bunch Thai basil leaves
  • 1 teaspoon white pepper


  • In a heated wok, add the sesame oil. Once the oil is hot, add the ginger and saute until fragrant. Add the minced garlic, and fry for about a minute or so.
  • Add the chicken. Stir the chicken around the wok for a few minutes before adding the light soy sauce, Shaoxing wine and ground white pepper.
  • Add dried chili and rock sugar.
  • Cover the wok with a lid, reduce the heat to medium and let the chicken simmer for about 20 minutes. Be sure to give the chicken an occasional stir.
  • Once the chicken is cooked through, add spring onion and Thai basil leaves.
  • Turn off the heat, and the residual heat will wilt the basil leaves and spring onion.
    Serve hot, with rice.