3 Cup Chicken

Cooked in soy sauce, rice wine, sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavour can be.

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Chicken Legs

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  • 2 whole chicken legs (cup up into bite size pieces)
  • 1/3 cup rice wine
  • 1/3 cup dark sesame oil
  • 1/3 cup soy sauce
  • 4 garlic cloves, peeled
  • 4 slices thin, peeled fresh ginger
  • 1 bunch fresh green onion
  • 1 cup Thai basil

Preparation Instructions

  1. Heat sesame oil in a claypot over medium-high heat until shimmering. Add ginger, garlic and cook until aromatic (until ginger has a slight golden colour).
  2. Pat the chicken pieces dry, then add to the pan and do a few quick stirs.
  3. Brown the chicken’s surface. Add rice wine and soy sauce. Continue to stir-fry the chicken.
  4. Cover the chicken and lower the heat and simmer until the sauce is thickened.
  5. Add basil leaves and green onion. Stir well and serve.

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