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Three Teacup Chicken

Three Teacup Chicken is so good! A classic Chinese chicken dish with ginger, garlic, scallions, and soy sauce. Quick and easy! Takes only 20 minutes to make. One Pot.

Three Teacup Chicken
Elise Bauer

Please welcome Garrett McCord as he shares a favorite Chinese chicken dish with us, Three Teacup Chicken. ~Elise

This recipe is a simple braised chicken dish called Three Teacup Chicken. The name comes from the basic preparation in which a teacup is traditionally used to measure the three key ingredients of the braising liquid—sugar, soy sauce, and rice vinegar.

This braising liquid and a hearty amount of garlic, ginger, and scallion creates a dish that is sweet, salty, sour, and savory (combining many tastes in one dish is key to successful Chinese cooking). If you want, you can add Sichuan peppercorns and star anise to develop more depth of flavor and a pleasant, tingly heat.

Three Teacup Chicken
Elise Bauer

Three Teacup Chicken

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 6 servings

Ingredients

  • 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 1/2 Tablespoons Shaoxing wine or dry sherry
  • 1 Tablespoon sesame oil
  • 6 garlic cloves, smashed
  • 8 1/4-inch-thick slices of peeled ginger
  • 6 scallions, chopped
  • 1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional)
  • 2 lbs. chicken breast or thighs cut into bite-sized pieces
  • 2 star anise or pinch of anise seed (optional)
  • 1/2 cup water

Method

  1. Make the braising liquid:

    In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.

    2 Sauté garlic, ginger, scallions, peppercorns: Heat a wok or large sauté pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.

  2. Add the chicken:

    and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).

  3. Add the braising liquid and star anise:

    or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid.

  4. Add the water and cover and cook:

    for 4 more minutes or until the chicken is cooked through and no pink remains.

  5. Serve immediately:

    over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.

Links:

Kung Pao Chicken here on Simply Recipes

Sweet and Sour Chicken here on Simply Recipes

Cashew Chicken here on Simply Recipes