Taiwanese Three-Cup Chicken

台式三杯鸡

Taiwanese Three-Cup Chicken braises bone-in thighs in sesame oil, soy, and Shaoxing wine — glossy, deeply savory, and ready in 45 minutes.

Ingredients

• chicken thighs, bone-in, skin-on
• sesame oil
• light soy sauce
• Shaoxing wine
• fresh ginger, thickly sliced
• garlic cloves, smashed
• scallions, cut into 4-cm lengths (white + green)

Instructions

1. Heat a heavy-bottomed wok or skillet over medium heat. Add sesame oil and swirl to coat. Toast ginger slices until edges curl and aroma rises — about 1 minute.
2. Add smashed garlic and stir 30 seconds until fragrant. Do not brown.
3. Add chicken pieces in a single layer. Sear undisturbed for 2 minutes until golden-brown on one side.
4. Flip chicken, then pour in light soy sauce, Shaoxing wine, and 60 ml water. Bring to a gentle simmer, then cover and cook 15 minutes.
5. Uncover, increase heat to medium-high. Add scallions and stir gently. Cook uncovered 5–7 minutes until sauce thickens to glossy glaze and clings to chicken.