Jiangxi Three Cup Chicken
Jiangxi three-cup chicken is the original version of this famous dish, using one cup each of soy sauce, rice wine, and lard (or sesame oil). Simpler than the Taiwanese adaptation, it celebrates pure chicken flavor.
Ingredients
- Chicken 200 g
- Cooking oil to taste
- Salt to taste
- Soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Scallions, ginger and garlic to taste
Instructions
- 1. Wash and cut the chicken into pieces, add cooking wine and a little soy sauce and marinate for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Add the chicken and stir-fry quickly over high heat until it changes color.
- 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
- 6. Remove from the pan and serve on a plate
Cultural Notes
Three-cup chicken originated in Jiangxi province, specifically in the Ningdu area, long before it was adapted into the famous Taiwanese version. The Jiangxi original uses exactly three cups of liquid — soy sauce, rice wine, and fat — with no added water. The Taiwanese version adds basil and uses more sugar, but the Jiangxi version is purer, focusing on the interplay of soy sauce umami, wine aroma, and rich fat. It is traditionally cooked in a clay pot, which helps the sauce reduce to a glossy finish. This dish is considered one of the defining dishes of Jiangxi cuisine.