Four Cup Chicken (四杯雞)
If you love the Taiwanese Three Cup Chicken, give this easy and light Four Cup Chicken a try! It's a recipe that brings everyone home to your dinner table!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dinner, Main Course, Side Dish
Cuisine: Cantonese, Chinese
Servings: 6
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!
- This recipe was inspired by 美食台foodvideo's Four Cup Chicken!