Ingredients for Three-Cup Chicken

Ingredients (Serves 2)

• 1 piece of U.S. chicken breast / 1 whole chicken thigh, cut into pieces
• 7 slices of old ginger
• 5 cloves of garlic
• 1 chili pepper
• 2 tablespoons of sesame oil
• 1 tablespoon of rice wine
• 1 teaspoon ground pepper
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon of sugar
• 1 tablespoon of water
• 1 bunch of Thai basil

Instructions

1. Cut the chicken breast into cubes, marinate briefly with rice wine and ground pepper, and set aside.
2. Heat a pan, add sesame oil, and sauté the ginger slices, garlic, and chili peppers until fragrant. Add the chicken breast and pan-fry.
3. Add the other seasonings and cook until the chicken is fully cooked and the sauce has thickened.
4. Just before removing from the heat, add the Thai basil, stir-fry briefly, then turn off the heat and serve.

Tips Document

• Do not fry sesame oil at high temperatures: Sesame oil becomes bitter if heated for too long. We recommend first using regular oil to sauté the sliced ginger until the edges begin to curl slightly (as if they were dried), and then adding a little sesame oil at the very end, just before reducing the sauce, to enhance the flavor.
• – Slice the ginger thinly: Thin slices dry out more easily, resulting in a crispy, fragrant texture, and they also release their aroma more quickly.
• – Add Thai basil only after turning off the heat: Thai basil is very sensitive to heat; if it turns black, it will become bitter. Be sure to add it immediately after turning off the heat, toss it a few times using the residual heat, and then serve. This will ensure it stays bright green and retains its most intense aroma.

Three-Cup Chicken – Chicken Breast Version

Servings: 2
Ingredients:

• Meat: 1 large chicken breast
• Aromatics: 7 slices of aged ginger, 5 cloves of garlic, 1 fresh chili pepper
• Herb: 1 large bunch of Thai basil (also known as nine-layer tower)
• Cooking Fat: 2 tbsp sesame oil (plus 1 tbsp regular cooking oil)
• Chicken Marinade: 1 tbsp rice wine, 1 tsp white pepper
• Sauce: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp water

Instructions:

1. Prep & Marinate: Cut the chicken breast into bite-sized cubes. Toss with the rice wine and white pepper. Let it marinate briefly while you prepare the rest.
2. Crisp the Ginger: Heat a wok or pan. Add 1 tbsp of regular cooking oil and the ginger slices. Sauté over medium heat until the edges of the ginger curl up and become slightly crispy and dried out.
3. Sauté the Aromatics: Add the garlic and chili to the pan and stir-fry until fragrant. Add the marinated chicken and pan-fry until the outside is seared and slightly browned.
4. Braise & Reduce: Pour in the soy sauce, oyster sauce, sugar, water, and 2 tbsp of sesame oil. Stir well and let it simmer until the chicken is cooked through and the sauce has reduced to a thick, sticky glaze.
5. Finish with Basil: Turn off the heat. Immediately add the Thai basil and toss gently. The residual heat will wilt the basil perfectly without turning it black or making it bitter. Plate and serve immediately.

Tips:

• Protect the Sesame Oil: Pure sesame oil has a low smoke point and becomes bitter when used for high-heat frying. That’s why we use regular oil first to crisp the ginger, and add the sesame oil later to bring out its distinctive aroma.
• Thin Ginger Slices: Slicing the ginger very thinly allows it to fry up beautifully crisp, making it a delicious, edible garnish that packs a punch.
• Never Cook the Basil: Thai basil is extremely delicate. If you cook it over direct heat, it turns black and bitter. Always add it after Turning off the heat.