1.Taiwanese Three-Cup Chicken



100g of Chicken Thigh

40 g of Basil

10 garlic bulbs

8 slices of ginger



3 tablespoon of Soy Sauce

3 tablespoons Rice Wine

1 tablespoon of Sesame Oil

1 tablespoon of Rock Sugar



Step 1. The chicken thigh is better to taste


Step 2. Fry the chicken without fry until they turn golden brown.


Step 3. Flip and fry for about 2 minutes, then set aside


Step 4. Cut the chicken into small pieces.


Step 5. Place ginger slices and sesame oil on a non-stick pot. Then, stir-fry ginger slices until they turn golden brown. Next, add garlic and saute both of them together.


Step 6. Add half a tablespoon of rock sugar and stir fry until the sugar melts.


Step 7. Place the chicken pieces in the pot. Next, add soy sauce and rice wine on the chicken. Cover the pot and let it simmer for 3 minutes.


Step 8. When the dish is cooked, open the lid and add basil. Turn the heat off the heat and stir fry with the remaining heat before serving.


2.Three-Cup Rolls

三杯中卷 食譜成品照片


3 Squid

5 slices of Ginger

2 Peppers

10 cloves of Garlic


3 tablespoons of Black Sesame Oil

3 tablespoons of Soy Sauce

3 tablespoons of Rice Wine

1 teaspoon of Sugar




Step 1. Peel and slice the ginger and pepper; Mince the basil leave.


Step 2. Wash and cut the squid into sections. 


Step 3. Prepare a pot of boiling water and blanch the squid for 15 seconds. Set the squid aside for later use. 


Step 4. Preheat a pan, add black sesame oil and ginger slices. Fry them until the gingers are slightly charred.


Step 5. Next, add garlic and chili. Fry them until fragrant.


Step 6. Add soy sauce, rice wine and sugar into the pan. Bring the ingredient to a boil.


Step 7. Add the squid from earlier into the pan and stir fry. Next, cover the pot and let the dish simmer for 1 and a half minutes on medium heat.


Step 8. Open the lid and stir fry again to prevent the bottom from being burnt. Cover the lid and let the dish simmer for another 1 and a half minutes. 


Step 9. Finally, add the basil and cornstarch water.  Stir fry for a while and the dish is ready to be served. 


3.Three cup of King Trumpet Mushroom

三杯杏鮑菇 食譜成品照片


2 King Trumpet Mushrooms

3 slices of Ginger

2 cloves of Garlic

1 Dried Chili

20 pieces of Basil

2 tablespoon of Soy Sauce

2 tablespoon of Sesame Oil

2 tablespoon of Shaoxing Wine



125 ml of Water



Step 1. Cut the trumpet mushroom into slices about 1.5 – 2cm thick. 


Step 2. Heat up a moderate amount of oil on medium heat. Next, add ginger slices and mushroom into a pan and sauté until the ingredients become fragrant. Then, add garlic and sauté;


Step 3. Add sesame oil, dark soy sauce and water. Mix well. Next, cover the pot with a lid and cook for 5 minutes.


Step 4. After it is done cooking, add salt, sugar and a tablespoon of Shaoxing wine. Stir well.


Step 5. Add the basil, dried chilies and a tablespoon of Shaoxing wine on the ingredients. Cook for a while and the dish is ready to be served.


4.Three-Cup White Prawn

三杯白蝦 食譜成品照片


1 Kg of White Prawn

Sliced ginger



Sesame oil

Mushroom Vegetarian Oyster Sauce

Rice Wine



Step 1. Clean and remove the skin of the prawn.


Step 2. Stir fry ginger and garlic with a moderate amount of oil in a pan until they become fragrant. Next, add the prawn, sesame oil, oyster sauce rice, sugar and rice wine on the pan.


Step 3. When the prawn turns red, add the basil leaves and stir fry until cooked. The dish is now ready to be served.



5.Three-Cup Tofu Chicken

【家常菜】三杯豆腐雞 食譜成品照片


300 g of Boneless Chicken Thigh

300 g of Tofu 

3 cloves of Garlic




3 tablespoons of Soy Sauce

2 tablespoons of Oyster Sauce

1 and a half teaspoon of Sugar



Step 1. Cut boneless chicken thigh steaks into appropriate sizes. Heat up a pan without any oil. Add the chicken in and stir fry over medium and small heat with the chicken skin down.


Step 2. Next, add the tofu and fry until it turns golden brown. Turn the chicken over and repeat the process.


Step 3. Add garlic in the pan and saute until fragrant. Next, add all seasonings and mix well.


Step 4. After the chicken is cooked, add in the basil and fry it until it is fragrant. The dish is now ready to be served.


6.Three-Cups Clams



1 Kg of Clams

2 tablespoon of Black Sesame Oil

4 tablespoons of Rice Wine

A bowl of Basil

3 slices of Ginger

3 Garlic




Step 1. Heat up some black sesame oil in a pot. Then, sauté the ginger slices and garlic over low heat until slightly dried.


Step 2. Add the clams in and stir-fry until the clams open up. Next, pour rice wine into the pan and mix well.


Step 3. Finally, add basil and chili. Stir well and the dish is ready to be served.


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