Published: · Last Modified: by Jeannette ·
You’ve all heard of the Taiwanese Three Cup Chicken, but it’s time to discover a new chicken favourite with our Four Cup Chicken! Juicy, succulent chicken tenderly simmered in its juices until it becomes a divine savoury glaze. You’ll love how EASY it is to make at home!
When it comes to BIG family dinners, this Four Cup Chicken recipe ticks all the right boxes: a deliciously satisfying soy-infused flavour profile, an easy no-fuss experience and the incredibly comforting taste of home.
This is a recipe inspired by a fantastic Chinese recipe YouTube channel 美食台foodvideo with a few tweaks of my own. It’s the perfect way to bring all your loved ones to the table…even those from miles away!
Our Four Cup Chicken is a Cantonese spin on the traditional Three Cup Chicken the Taiwanese have perfected. It originated from Shunde, a district in the Guangdong province found in the Pearl River Delta, which has an abundance of freshwater fish.
While this is by no means a fish recipe, Four Cup Chicken reflects what the Shunde people hold dearest to their hearts – simple ingredients that emphasise humble flavours. What’s unique about Four Cup Chicken is that it’s noticeably lighter, which means you can enjoy MUCH more of it!
Every time I see our Four Cup Chicken in all its deliciously moist glory, I’m instantly reminded of home.
Add oil to a wok on high heat and cook the ginger and spring onions until fragrant.
To that, add the light soy sauce, rice wine and sugar. Stir until well combined.
After 2 minutes, add the coriander, onion, bay leaves, cinnamon and star anise. Bring to a boil.
Optional: put 2 wooden chopsticks in the wok to keep your chicken above the base. This will result in a beautiful golden brown and stop it from charring.
Place the chicken on top of the chopsticks and pour the sauce over the chicken until it is coated. Put a lid on top and let it cook for 5 minutes.
Rotate the chicken to its side and pour sauce over the chicken until it’s covered. Place a lid on and let it simmer for another 5 minutes. Repeat this step until the whole chicken is golden and cooked through.
It should take about 25 minutes all up, but to test it poke a chopstick through the chicken. If no liquid comes out, it will be ready to take out.
Rest the chicken until you are ready to serve.
We like to use a cleaver to chop the chicken up before enjoying it with Ginger Scallion Sauce (薑蔥油)
and rice!
If you love this recipe, don’t miss out on a chance to bring more succulent chicken to the table!
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I’ll be sharing recipes that will give you front row access to authentic Chinese and Vietnamese cuisines. Find out about how I discovered my love for cooking and who inspired it all here!
Thanks for such a flavorful chicken recipe. So easy to make too. Best for a festive Dinner option too.
Thanks, Veena! Glad you enjoyed it!
I am always looking for good chicken recipes and this is a must-try. The condiments are fantastic combination. Loved using the star anise gives a nice flavor.
Thanks, Adriana! I’m glad you liked the recipe!
This looks so juicy and delicious, I can’t wait to try it!
I hope you like it, Tonje!
We enjoy chicken recipes, and this one seems to become our new favorite. Your pictures are mouthwatering, the recipe is step by step explained. Going to make it ASAP!
That’s wonderful to hear! Thank you, Irina!
This chicken looks seriously amazing!! I love the golden colour of the skin and also how delicious it looks on that place. The ingredients seem simple and recipe easy to follow, thanks!
Thanks, Adrianne!
Oooh, I love anything with ginger. So this sounds delicious.
Ginger’s great with so many things!