Originally posted January 17, 2012

Three-Cup Chicken

Three-Cup Chicken by car2ngrl

One of my favorite go-to recipes comes from the Master himself -- Martin Yan. The only thing I do differently is add more chicken -- the original calls for 8 thighs or drumsticks and I put in whatever comes in the max-pack that I get from the market.

The chicken comes out perfect every time. And the sauce...you'll just want to pour it over a bowl of rice and eat it on it's own...it's THAT good.


  • 2 cups water
  • 1 cup Chinese rice wine or dry sherry
  • 1/2 cup soy sauce
  • 1/2 cup dark soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sesame oil
  • 1/3 cup sugar
  • 3 green onions, roughly chopped
  • 1 whole star anise
  • 1/4 teaspoon Chinese five-spice
  • 1 tablespoon cooking oil
  • 8-12 chicken thighs or drumsticks
  • 6 quarter sized slices ginger
  • 4 cloves garlic, thinly sliced
  • 3 small dried red chilies
about 6-8


Combine braising ingredients in a bowl.

Heat a deep frying pan* over medium-high heat. Add oil and coat bottom pan.

Add chicken (skin side down, first) and brown lightly on all sides -- about 4-5 minutes.

Remove chicken from pan.

Increase heat to high and add ginger, garlic, and chilies. Cook for about 20 seconds until fragrant.

Return chicken to pan and then add braising sauce. Bring to boil.

Reduce heat, cover, and simmer for about 25-30 minutes, until chicken is done.

I serve chicken over rice with a ladle full of sauce over everything.

*I actually use a dutch oven.

about 45 minutes



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Adapted from

Martin Yan
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