Two-and-Half-Cup Chicken

This idea is also from Ansley Eats the Street, Taipei episode. The recipe is called Three-Cup Chicken. But because I don’t have one of it’s important ingredient: rice wine, nor do I know how the original dish tastes so I am calling mine Two-and-Half-Cup Chicken. I’ll have to substitute Sojoo for the rice wine.


  1. 3 Tbsp dark sesame oil
  2. 2 chicken thighs
  3. 1/2 Tbsp garlic, minced
  4. 1/2 tsp ginger finely julienned
  5. 1 large shallot, finely sliced
  6. 1 tsp salt
  7. Black pepper
  8. 1 Tbsp sugar
  9. 3 Tbsp soy sauce
  10. 2 Tbsp Sojoo or vodka
  11. 3 small red Thai chilies
  12. 1 bunch Thai basil


  1. Chop chicken thighs into small pieces.

  2. Julienne ginger, mince garlic, finely slice shallot.

  3. Wash mint. Cut peppers into small bits.

  4. In a hot pan on high heat, put in the sesame oil. Add chickens.

  5. Cook chicken until golden brown on one side. Add ginger, garlic and shallots. Stir to incorporate all ingredients. Add salt, pepper. Stir well.

  6. Add soy sauce, Sojoo or vodka, and sugar. Mix well. Turn down heat to medium. Cover and cook for 10 minutes. Reduce liquid to half.

  7. Add cut basil and chili pepper. Mix well. Turn heat down a bit.

  8. Cook until sauce becomes thick. Ready to serve with hot rice. The fragrance of the basil really compliments this dish.

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