Easy Claypot Three-Cup Chicken Recipe by Kat Lieu: Dinner in less than 30 minutes

Kat Lieu’s Taiwanese Three Cup Chicken Recipe

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Hi friends! We recently had three-cup chicken flavored hot pot at a restaurant called Boiling Point. My husband loved the flavor of three-cup chicken and he mentioned how it reminded him of one of his favorite Filipino dishes, chicken adobo. I did some research and played around with some flavor combinations and came up with a super easy claypot Taiwanese Three-Cup Chicken recuoe to make at home. Now, don't worry if you do not have a claypot at home. You can use a wok (which will give the dish a bit more wok-hei or a frying pan, and of course you can bake the chicken as well! Experiment with a three-cup chicken dish to call your own, and happy cooking!

PS: This dish is called three-cup chicken because of its three main ingredients and their matching ratios: sesame oil, Shaoxing wine, and soy sauce. Fret not; we will not be using cups for each of these ingredients.

Enjoy this dish with a hot bowl of white rice, or as a banh mi! Wedge it inside a buttered and toasted baguette and thank me later!

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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Claypot Taiwanese Three-Cup Chicken Recipe by Kat Lieu

Yield 4

Author Kat Lieu

Prep time

10 Min

Cook time

19 Min

Total time

29 Min

Hi friends! We recently had three-cup chicken flavored hot pot at a restaurant called Boiling Point. My husband loved the flavor of three-cup chicken and he mentioned how it reminded him of one of his favorite Filipino dishes, chicken adobo. I did some research and played around with some flavor combinations and came up with a super easy claypot Taiwanese Three-Cup Chicken recuoe to make at home. Now, don't worry if you do not have a claypot at home. You can use a wok (which will give the dish a bit more wok-hei or a frying pan, and of course you can bake the chicken as well! Experiment with a three-cup chicken dish to call your own, and happy cooking! PS: This dish is called three-cup chicken because of its three main ingredients and their matching ratios: sesame oil, Shaoxing wine, and soy sauce. Fret not; we will not be using cups for each of these ingredients.

Ingredients

• 4 boneless chicken thighs (skin-on or skinless, your choice), diced into cubes
• salt and pepper
• 2 tablespoons sesame oil
• 6 garlic cloves
• 1/2-inch ginger, minced
• Sesame seeds, optional
• Scallions, chopped, optional

For the sauce

• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon dark soy sauce
• 1 1/2 tablespoon Shaoxing wine
• 1 tablespoon brown sugar
• 3 to 4 bay leaves, optional

Instructions

To make the sauce

1. Mix all the sauce ingredients together in a small bowl and set aside.

To make the chicken

1. Season the chicken with some salt and pepper, not too much as the sauce will enhance the chicken's flavor.
2. Heat a clay pot until hot before adding the sesame oil. Then add the aromatics (garlic and ginger). Once the garlic is golden, add the chicken and cook over medium-high until both sides are golden brown.
3. If ingredients are sticking to the claypot, deglaze with a splash of Shaoxing wine.
4. Add the sauce and stir the ingredients.
5. Lower the heat to medium-low and cover with the claypot lid. Allow the chicken to cook and simmer in the sauce for 10 minutes.
6. Remove the lid and stir the chicken to coat it thoroughly with sauce. Add scallions and sesame seeds and serve hot.

Notes

To bake the chicken: Add all the ingredients in a baking dish and bake for about 18 minutes at 420F.

If using a wok or frying pan, heat the wok or pan until smoke point before adding the sesame oil. Then add the aromatics (garlic and ginger). Once the garlic is golden, add the chicken and cook over medium-high to high until both sides are golden brown. Keep stir frying to ensure the chicken is cooked. Lower the heat to medium and add the sauce. Stir fry for a about a minute before removing from heat and serving hot.

If ingredients are sticking to the wok or pan, deglaze with a splash of Shaoxing wine.

Recommended Products:

Modern Asian Baking at Home Cookbook

Clear Glass Baking Dishes

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

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ABOUT KAT LIEU

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.

She is the newly-proclaimed “doyenne of Asian-style home baking!” Thanks, Radii China! Work with us today!