Taiwanese Three-Cup Chicken

台式三杯鸡

Taiwanese Three-Cup Chicken — Home-styleTainan home cooking.

Ingredients

• chicken thighs, bone-in, skin-on
• sesame oil
• light soy sauce
• Shaoxing wine
• fresh ginger, thickly sliced
• garlic cloves, smashed
• scallions, cut into 4-cm lengths (white + green)

Instructions

1. Heat a heavy-bottomed wok or skillet over medium heat. Add sesame oil and swirl to coat. Toast ginger slices until edges curl and aroma rises — about 1 minute. (Ginger edges curl slightly; oil shimmers but does not smoke)
2. Add smashed garlic and stir 30 seconds until fragrant. Do not brown. (Garlic turns translucent with light golden flecks)
3. Add chicken pieces in a single layer. Sear undisturbed for 2 minutes until golden-brown on one side. (Chicken surface develops deep golden crust)
4. Flip chicken, then pour in light soy sauce, Shaoxing wine, and 60 ml water. Bring to a gentle simmer, then cover and cook 15 minutes. (Liquid bubbles softly at edge of lid; steam condenses steadily)
5. Uncover, increase heat to medium-high. Add scallions and stir gently. Cook uncovered 5–7 minutes until sauce thickens to glossy glaze and clings to chicken. (Sauce coats back of spoon and leaves clear trail when dragged)