Three Cup Chicken is a popular Chinese dish that is made by braising chicken in 1 cup of rice wine, 1 cup of soy sauce and 1 cup of sesame oil.
And that’s supposed to be the recipe I’m making and blogging today.
So what happened?
Well, I Googled numerous Three Cup Chicken recipes, some used equal amounts, some reduced the soy sauce and sesame oil, some replaced the rice wine with Shaoxing etc. In an attempt to be a little more health-conscious, I tried the recipe with reduced soy sauce and sesame oil. I had to use Shaoxing as I don’t have rice wine on hand. I’m not sure if it’s the wrong ratio, or the wrong use of wine, or the lack of Thai basil / spring onion, but the resulting chicken doesn’t taste like Three Cup Chicken at all.
Thankfully it still tasted yummy, so I changed the name of the recipe and this is what we have today, a blessing in disguise I guess!
This dish can be easily made in 30 minutes (cooking time) – longer time will be needed if larger chicken parts are used. I blanched the chicken wings to remove scum and blood before cooking the wings proper. After a brief simmer in an aromatic and flavourful combination of spices (ginger, garlic and chili), Shaoxing wine, dark soy sauce and sesame oil, rock sugar is added, which gives the sauce a slight hint of sweetness and to give the wings a pretty shine – who can resist not digging in?
And here’s how to make them!
Step-by-step Photos | |
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| 1) Blanch the chicken wings to get rid of scum and blood. | 2) Drain and rinse the chicken wings well. Drain again. |
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| 3) Heat a little oil and add in ginger, garlic and chili flakes. Fry on gently heat until fragrant. | 4) Add in the chicken wings. |
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| 5) Fry the chicken wings until lightly browned. | 6) Add in the sauce - a combination of rice wine, dark soy sauce and sesame oil. |
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| 7) Cover and braise for 10 minutes. | 8) Add in the rock sugar. Flip the chicken frequently for another 5 minutes, until the sauce thickens and the wings are coated in a shiny coating. |
Braised Soy Sauce Chicken Wings
INGREDIENTS
- 500 to 600 grams chicken wings
- 1 teaspoon oil
- Thumb of ginger, peeled and sliced
- 2 large cloves garlic, unpeeled and crushed
- 1 teaspoon dried chili flakes, optional, see Notes
- 4 tablespoons Shaoxing wine
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rock sugar
INSTRUCTIONS
- Chop chicken wings into drumlettes and winglettes. Chop off the wing tips and freeze them to make stock. Rinse the chicken well and pat dry thoroughly with paper towels.
- Heat oil over medium heat in a non-stick frying pan (you may need more oil if using a wok). Add in the ginger, garlic and chili flakes and sauté for a few minutes until fragrant. Turn up the heat, add in the chicken and stir-fry until lightly browned, about 5 to 7 minutes.
- Add in the wine, soy sauce and sesame oil. The sauce should start to simmer right away. If not, bring to a boil then turn down the heat. Cover and simmer for 10 minutes.
- Remove the cover and add in the rock sugar. Turn up the heat to medium. Keep stirring the chicken until the sauce thickens and coats the chicken, giving the chicken a nice dark and shiny coating. Serve hot with rice or porridge.
Pam says
Will try this delicious wings!!
Nagi@RecipeTinEats says
In just 30 minutes, I’ll be able to have these gorgeous chicken wings? I’m up for it! It is perfectly braised and I’m loving the color 🙂
gloria says
Love these chicken wings look anazing Jasline!!
Jasline N. says
Thank you Gloria!
Raymund says
Looks so sticky delicious!
Jasline N. says
They are indeed! Thanks Raymund!
Zoe (@bake4happykids) says
Hi Jasline,
You just need 30 mins to cook these!!! It’s about the same time that the rice cooker takes to cook a pot of steamed rice… Clearly, this will be a wonderful daily food to cook 😀
Zoe
Jasline N. says
Hi Zoe, yes it certainly will be!
Bam's Kitchen says
Your 3 cups chicken looks finger licking good. Just shared and pinned! I am so glad you reduced the sesame oil from the original recipe amount as it can be quite powerful in a dish. I know you must be missing SG if I am seeing these kind of recipes from your kitchen. Stay strong and if you want to chat send me an e-mail and we can work out a skype session together… Take Care, BAM
Jasline N. says
Hi Bobbi, yes I was also worried the dish will be too oily if I used the same amount of sesame oil. I think I seldom make Chinese recipes in the past because my mom used to make them on weekdays, so I don’t crave for them as much. I’m doing great Bobbi, thank you for the concern! We can defnitely work out a skype session together in the future 🙂
Tasty Eats Ronit Penso says
Looks delicious! 🙂
Jasline N. says
Thanks Ronit!
bentodays says
Super yummy! I love this dish!
Jasline N. says
Thanks Jean!
Mimi Bakery House says
Mmmmm…can i say they are finger-licking good??? Those wings are making me hungry now…and thats a great way to make e 三杯鸡 with the wings…!!! I’M SO GONNA TRY THEM TOO… 🙂
Jasline N. says
Hi Charmaine, yes they are, though they don’t taste like 三杯鸡, but still pretty delicious and really fast and easy to make them. 😉
Karen (Luvswesavory) says
Yummy! I know this is so delicious!
Jasline N. says
Thank you Karen, I know too 😉
Veronica Ng says
Your braised soy chicken wings look super delicious! Love the beautiful colour too.
Jasline N. says
Thanks Veronica! It was really yummy, couldn’t stop dipping the chicken into the sauce 😉