Three Cups Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Chinese
Serves: 6-8
  • 1 lb chicken thigh, cut crosswise
  • 1 lb chicken breast, cut into bite size
  • 1 thumb size ginger peeled and sliced
  • 2 head garlic garlic peeled & lightly crushed
  • 6 spring onions cut into 2 inches length, white part only (reserve the green part for garnishing)
  • Bunch of Thai basil leaves
  • 3 tbsp dark sesame oil
  • 3 tbsp Shaoxing Cooking Wine
  • 3 tbsp Sweet Soy Sauce
  • 3 tbsp Soy sauce
  • 1 tbsp sugar (adjust to your liking)
  1. Heat the clay pot on high, add the sesame oil.
  2. Sauté the ginger, then add the garlic till its aromatic.
  3. Add the spring onions (white stalk). Then add the chicken and brown all sides.
  4. Add wine, sweet soy sauce and sugar and stir with the chicken, bring to a simmer.
  5. Cover the pot, lower the heat and let it cook till the chicken meat is tender.
  6. Add basil leaves and stir with the chicken.
  7. Transfer to a plate and serve hot.
Make sure you watch it closely so the sauce does not dry out.
Flip the chicken from time to time so it does not stick to the pan.
Best when serve immediately while it is still hot, pairs well with steamed rice.
For the dipping sauce, I love chili oil with crunchy garlic.
Recipe by My Style Recipe at