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!
Juicy Four Cup Chicken Recipe
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.
It’s the perfect way to bring all your loved ones to the table…even those from miles away!
What is four cup chicken?
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.
What you'll need for Four Cup Chicken
- 1 whole chicken (feet, bottom and head removed)
- 8 slices ginger
- 1 medium purple onion, sliced
- 1 bundle coriander, cut into thirds
- 4 spring onions, divided to fit in the wok
- 100 mL cooking oil
- 120 mL light soy sauce (affiliate link)
- 120 mL rice wine (affiliate link)
- 3 tbsp sugar
- 3 bay leaves
- 3 star anise (affiliate link)
- 1 Chinese cinnamon (affiliate link)
How to make Four Cup Chicken
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 our rice!
More Juicy Chicken Recipes To Try!
If you love this recipe, don’t miss out on a chance to bring more succulent chicken to the table!
Four Cup Chicken (四杯雞)
Ingredients
- 1 whole chicken (feet, bottom and head removed)
- 8 slices ginger
- 1 medium purple onion, sliced
- 1 bundle coriander, cut into thirds
- 100 mL cooking oil
- 120 mL light soy sauce (affiliate link)
- 120 mL rice wine (affiliate link)
- 3 tbsp sugar
- 3 bay leaves
- 3 star anise (affiliate link)
- 1 Chinese cinnamon (affiliate link)
Instructions
- 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 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 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.
- Use a cleaver to chop the chicken up before enjoying it with rice!
SHARE YOUR CREATION!
If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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