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Jiangxi Three-Cup Chicken

Jiangxi Three-Cup Chicken braises tender chicken with sesame oil, Shaoxing wine, soy sauce, ginger, garlic and basil until coated in a fragrant savoury glaze.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Jiangxi Three-Cup Chicken

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 20 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 20 minutes of inactive marinating before cooking; the chicken absorbs soy, wine and aromatics while you prepare the basil and sauce.

Method

  1. Combine the chicken with the portions of sesame oil, Shaoxing wine and soy sauce reserved for marinating. Mix until evenly coated, cover and marinate for 20 minutes.

    20 min

  2. Heat the remaining sesame oil in a wok or deep frying pan over medium heat. Add the ginger and cook for 3 to 4 minutes, turning occasionally, until its edges are lightly golden.

    3–4 min

  3. Add the garlic and dried red chilli peppers. Cook for about 30 seconds, stirring continuously, until fragrant without allowing the garlic to brown deeply.

    30 sec

  4. Increase the heat to medium-high and add the marinated chicken. Spread it into a single layer and cook for 4 to 5 minutes, turning occasionally, until lightly browned on several sides.

    4–5 min

  5. Add the remaining Shaoxing wine and soy sauce, followed by the dark soy sauce, sugar and hot water. Stir well, bring to a gentle simmer, cover and cook over low heat for 8 minutes.

    8 min

  6. Remove the lid and increase the heat to medium-high. Cook for 6 to 8 minutes, turning the chicken frequently, until the sauce becomes glossy and coats the pieces. Confirm that the thickest piece has reached 74°C and shows no pink flesh.

    6–8 min

  7. Add the Thai basil and toss for about 30 seconds, until the leaves are just wilted and fragrant. Remove from the heat and serve immediately.

    30 sec

How to tell it's done

The chicken should be tender and cooked through, with a glossy sauce clinging to each piece rather than pooling in the pan. The ginger should be softened, and the basil should remain green and freshly wilted.

Getting it right

Tip

Keep the heat moderate while frying the ginger and garlic in sesame oil. Sesame oil and garlic can become bitter if overheated, which would dominate the reduced sauce.

What to serve it with

Serve the chicken immediately with steamed rice and simply cooked leafy greens so the rice can absorb the concentrated sauce.

Common mistakes

The sauce tastes bitter or oily instead of glossy.
Keep the heat moderate when frying ginger and garlic in sesame oil, then reduce the sauce only until it clings. Overheated sesame oil and garlic turn harsh.

Substitutions

  • Chicken Thigh — Chicken Breast may replace the thigh meat. Cut it into evenly sized pieces, reduce the covered cooking time slightly and still confirm a centre temperature of 74°C to avoid dryness.
  • Shaoxing Wine — Dry Sherry can replace Shaoxing wine in the same role. For an alcohol-free variation, use Water, understanding that the finished sauce will have a milder and less traditional aroma.
  • Thai Basil — Sweet Basil may be used when Thai basil is unavailable. Add it only at the end; its flavour will be softer and less peppery than the traditional aromatic finish.
  • Sugar — Finely crushed Rock Sugar can replace the sugar. Allow it to dissolve completely before reducing the sauce so no hard crystals remain.

Storing and reheating

Refrigerate three-cup chicken in a shallow covered container for up to 3 days. Reheat gently until hot; freezing is possible for up to 2 months, though the basil aroma and texture fade.