3 Cup Chicken

"Three Cup" refers to a combination of sesame oil, rice wine, and soy sauce. But do you need a full three cups each time? Thankfully not; just keeping a 1:1:1 ratio is all.

This recipe is quick and easy, perfect for today's small families. Using bone-in chicken thighs and wings, it's both tender and not too dry. Pairing the chicken, king oyster mushrooms, fragrant basil, and the three-cup seasoning with white rice makes for a savory dish you won't want to stop eating!

Watch step by step recipe video below

Ingredients

• 2 whole chicken legs + 2 chicken wings, cut into pieces
• 200g king oyster mushrooms
• 50g ginger
• 20g garlic cloves
• 1 red chili pepper
• 35g fresh Thai basil 
• 1 tbsp cooking oil
• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice wine + 1 tbsp (to finish)
• 10g rock sugar or brown sugar 
• 1 tbsp black vinegar
• ¾ cup water

1. Slice the ginger and red chili. Cut the king oyster mushrooms into chunks.
2. Heat the cooking oil in a pan and add the ginger slices. Pan-fry over low heat until both sides are golden.
3. Add the chicken pieces, skin side down first. Render the fat, then flip to brown the other side.
4. Add the garlic and rock sugar. Stir fry until evenly coated.
5. Pour in the rice wine, sesame oil, soy sauce, and water. Bring to a boil, cover with a lid, and simmer over medium heat for 10 minutes.
6. Add the king oyster mushrooms and bring back to a boil again. Cover and simmer over medium heat for another 5 minutes.
7. Remove the lid and turn to high heat. Reduce heat when the sauce thickens. Add vinegar, chili, basil, and stir.
8. Transfer to a preheated cast-iron pot or clay pot, drizzle the remaining 1 tbsp rice wine around the edges, and serve hot.