This is a new dish to me, I had only tasted it last week while dining out with some families. Upon tasting this stewed-like dish, both husband and I loved it straightaway yet we could not figure out what the seasoning goes into this dish. Where do you go looking for information? Sure enough, I searched on Google and found lots of recipes there. They are all very similar, maybe some variants on the extras to add to the dish. Basically the name three cups refers to the three basic sauce used: soy sauce, sesame oil, and rice wine. Generous amount of garlic and ginger and thai basil leaves are put into this traditional Taiwanese dish as well.
Out of those many recipes on the Google Search, I stick to this recipe mainly due to the description:) but also added some other stuffs I happened to have in my fridge.
Here is my version:
- 4 pieces of boneless chicken thigh fillets cut into bite size
- 1 tablespoon of dark soy sauce to marinate the chicken pieces
- 1/3 cup of light soy sauce
- 1/3 cup of sesame oil
- 1/3 cup of rice wine
- 1-2 tablespoon of sugar, adjust to your liking
- 10 cloves of garlic, roughly chopped
- 2 cm of ginger
- 1 stalk of spring onion, cut in 2 cm pieces
- 5 pieces of dried shitake mushroom, soaked in warm water until soften then sliced
- some capsicum, sliced (I happened to have some leftover red and green capsicum on my fridge)
- oil for stir-frying
- salt and pepper
Marinate the chicken pieces with dark soy sauce and little salt and pepper, set aside for about 30 minutes.
Heat up wok, add in 1 tablespoon of vegetable oil then toss in the garlic and ginger. Cook until fragrant then add in the mushroom and capsicum, toss again for another 3 minutes before adding the chicken pieces. Pour in the three sauces (light soy sauce, sesame oil, and rice wine). Let it boil then add the spring onion, sugar to your liking, and thai basil leaves. Turn the heat to low and cover, let it simmer until the sauce thicken up.
And now it’s done! Serve with warm rice.