Three Cup Chicken with Essence of Chicken

30 min


3 - 4 pax

Bet you have heard of 三杯鸡 (Taiwan 3 Cup Chicken) but have you heard of one that improves your cognitive function and memory?
Presenting you this 三杯鸡 with Kinohimitsu Essence of Chicken. This recipe is not your typical braised chicken – these chicken cubes are seasoned with Kinohimitsu Essence of Chicken giving them a rich and deep flavour.
Now, all you need a warm bowl of rice to doused this decadent, gao gravy all over.
Kinohimitsu Essence of Chicken is made with 180 days old free-range chicken and high pressure double boiled to extract and concentrate the essence from chicken. Free from hormones and antibiotics.

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Adjust Servings
3boneless Chicken thighs, approx.500g (cut into bite sizes)
20g Ginger slice (smashed)
5cloves Garlic (smashed)
2tsp Cornstarch
2tsp Cooking oil
1tbsp Light soy Sauce
1tbsp Dark soy sauce
1tbsp Fish sauce
1bottle of Kinohimitsu Essence of Chicken
1tbsp Sesame oil
1tbsp Sugar
¼cup Cooking wine
10g Basil leaves



Add cornstarch and cooking oil to chicken thigh. Give it a good massage and set aside.
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In a pan, toss in the chicken pieces and pan fry them until light brown and fragrant. Swipe them aside.
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Add in smashed ginger and garlic slices with the chicken fats rendered from the pan frying. Stir fry until fragrant. Slowly combine and mix well.
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Add in light soy sauce, dark soy sauce, fish sauce and sugar. Mix and coat well.
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Pour in cooking wine and Kinohimitsu Essence of Chicken. Mix well again.
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Cover and let it simmer for approx. 10 minutes or more depending on the cut of your chicken pieces.
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Let it boil down a little to thicken the sauce. Add in basil leaves and mix well.
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Serve hot with rice.
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