Bone-in chicken pieces braised hard in a pungent glaze of sesame oil, soy sauce and rice wine — the 'three cups' the dish is named for — with whole garlic, ginger and a heap of Thai basil stirred in at the end. A beloved Taiwanese clay-pot classic.
Fry the ginger and garlic
Heat the sesame oil in a clay pot or heavy pan over medium heat, add the ginger and whole garlic cloves, and fry for three minutes until the ginger edges brown and turn fragrant.
Brown the chicken
Add the chicken pieces and dried chillies if using, and stir-fry over high heat for five minutes until the skin browns and turns golden in spots.
5 minAdd the three cups
Pour in the light soy sauce, dark soy sauce, rice wine and sugar, stir to coat everything evenly, then bring to a boil.
Braise until glossy
Reduce to a simmer, cover, and cook for twelve minutes, then uncover and simmer for a further five minutes, stirring occasionally, until the sauce reduces to a thick, sticky glaze.
Finish with basil
Turn off the heat, stir in the Thai basil leaves until just wilted from the residual heat, and serve immediately straight from the pot.
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