Three-Cup Chicken Sticky Rice

Three cup chicken (三杯雞) is a classic Taiwanese dish. The three cups refer to one cup of sesame oil, rice wine and soy sauce respectively. Fresh sweet basil leaves are added at the end as a nice finishing touch. The traditional way is to cook it in a claypot, which I don’t have. If you also do not have one, or if you are one of those lazy people like me, you can try out this recipe to make this dish with a rice cooker! This dish is very suitable for one-person-dinner and when you are craving for some homey Chinese food in this cold weather.

Recipes adopted from ikai123 (in Chinese)

Ingredients (serve 2)

1 cup Sticky rice
1 Chicken breast, diced  
8 Chinese mushrooms
4 slices of ginger
2 tbsp sesame oil
¼ cup chicken broth
¼ cup rice wine
2 tbsp soy sauce
Basil leaves

Marinate for chicken:
2 tbsp minced garlic
1 tbsp oyster sauce
1 tsp sugar
1 tbsp rice wine
1 tbsp cornstarch

1) Soak the Chinese mushrooms overnight, then slice.
2) Soak the sticky rice for 1 hour. Marinate the chicken breast for 1 hour.
3) In a nonstick pan, heat up 2 tbsp sesame oil, add the Chinese mushrooms and ginger, stir fry for 1 minute on medium heat. Remove from the pan.
4) In the same pan, stir fry the marinated chicken with the ginger until 70% cooked.
5) Drain the water from the sticky rice. Place them in the rice cooker, together with the chicken broth, rice wine, soy sauce and Chinese mushrooms. Add ¾ cup water in the mixture. Let them cook in the rice cooker. It takes about 20 minutes.
6) When the rice is cooked, add the chicken and ginger in the rice cooker, stir them into the sticky rice and let it cook for another 10 minutes.
7) Stir in basil leaves before serving.