Taiwanese food is a relatively recent new cuisine I have encountered. We have two Taiwanese restaurants in Northern Nevada, and I absolutely love them. One of the dishes I had when I dined out was three-cup chicken. I absolutely loved it, and was intrigued with the promise of “three cups.”
One of my Chinese-American friends told me the most simple version of this recipe is one cup soy sauce, one cup rice wine, one cup oil. But, as it turns out, no one really makes it that way; HE doesn’t even make it that way. In fact, perhaps like Filipino chicken adobo, everyone seems to have their own way of making this deceptively simple dish. (Consequently, like chicken adobo, this is also a deliciously easy meal).
After doing some research, I settled on the New York Times Cooking Section’s recipe, which also provides a great explanation for this dish. Sure, The New York Times recipes aren’t always written by people who are native to the country of origin, but they tend to do their research and often consult with those who are. From my conversation with my friend from China, it seems like this one is just as good as any. I love the NY Times Cooking section.
This was a very quick dish. In fact, I went outside, ran a mile, took a shower, then cooked this dish while letting my hair air dry, and we were still eating dinner by 7:30. Not bad for such an awesome dish!
I paired this dish with bok choy, but I would highly recommend serving with rice a) to be more authentic and b) to sop up some of that wonderful salty-sweet-with-a-touch-of-spice sauce coating the chicken.
If you’re looking for something quick to whip up after work (and working out!), I highly recommend this dish. Plus, it’s got flavors even the pickiest of eaters will love. Try it out!