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Three-Cup Chicken


Three-Cup Chickenwith Jasmine Rice

Cook Time50 mins

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. We simplify it by using chicken thighs and by cooking the chicken with everything else, then adding a brown sugar and sake sauce. The last-minute basil and the jasmine rice send up heavenly aromas.Interested in the New York Times Cooking Meal Plan? Click here to learn more.

Family Friendly
New York Times

Recipe byNew York Times


Suggested Pairings


Pale Ale


  • Tamari Sauce
  • Jasmine Rice
  • Cooking Sake
  • Brown Sugar
  • Sesame Oil
  • Chicken Thighs
  • Garlic Cloves
  • Fresh Ginger
  • Basil
  • Green Onion
  • Sugar Snap Peas
  • Red Chili Flakes

From Your Kitchen

  • Equipment
  • Medium Bowl
  • Medium Sauté Pan
  • Peeler
  • Small Sauce Pot with Lid


  • Soy

Nutrition Facts

  • Nutrition Facts

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