Three-Cup Chicken Sauce

  • Black Bean Sauce 20.0 ml
  • Rice Wine 20.0 ml
  • Zhenjiang Vinegar 20.0 ml
  • Sugar 12.0 g
  • Salt

Three-Cup Chicken NoChicken Chunks

  • NoChicken Chunks 180.0 g
  • Ginger, sliced 10.0 g
  • Garlic (whole cloves) 30.0 g
  • Shallots (whole) 45.0 g
  • Onion, cut into wedges 60.0 g
  • Fresh Basil Leaves 8.0 g

This Three-Cup dish is a delight to both the mouth and the nose — the distinctive aroma of basil paired with the meaty taste of NoChicken Chunks — you can enjoy the rich, fragrant and mellow Three-Cup flavour.



  1. Three-Cup Chicken Sauce

    • Stir together all the Three-Cup Chicken sauce ingredients and set aside.
  2. Three-Cup Chicken NoChicken Chunks

    • Boil the NoChicken Chunks and then remove from water, pan-fry in oil until fragrant and golden and set aside.
    • Briefly fry the garlic, shallots and onion in oil and set aside.
    • Stir-fry the ginger slices, garlic, shallots, onion, red chillies, and NoChicken Chunks in oil, add the Three-Cup Chicken Sauce and stir-fry until fragrant.
    • Add fresh basil and lightly stir-fry.