How to Make Three Cup Chicken with Jet Tila | Ready Jet Cook | Food Network

Good things come in threes ✨ Like Jet’s version of Taiwan’s national dish, Three Cup Chicken!
Get the recipe for Three Cup Chicken ►
Subscribe ►

Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Three Cup Chicken
Level: Easy
Total: 1 hr 30 min
Active: 35 min
Yield: 4 servings


2 1/2 pounds chicken wings
6 dried shiitakes
2 tablespoons neutral oil, such as peanut, canola or grapeseed
6 slices fresh ginger
10 cloves garlic, cut in half lengthwise
3 small dried red chiles
4 green onions, cut into 2-inch lengths, white and green parts separated
1/2 cup Shaoxing rice wine or dry sherry
6 tablespoons thin soy sauce
2 tablespoons sweet soy sauce
3 tablespoons toasted sesame oil
1/4 cup granulated sugar
Small handful of Thai basil leaves, optional


Cut the wings into three sections. Save the wingtips for stock or discard them. Pat the drum and flat sections dry with paper towels.

Rehydrate the mushrooms in warm tap water, about 15 minutes. When softened, remove the stems and cut the caps into quarter-moon pieces. Discard the stems.

In a heavy-bottomed pot over medium-high heat, add the oil, ginger slices, garlic, chiles and white sections of the green onions. Stir fry until aromatic and beginning to soften, about 2 minutes.

Move the aromatics to one side of the pan and add the chicken pieces in a single layer, working in batches if necessary. Cook each piece of chicken until golden brown on all sides, turning occasionally. If the aromatics start to get too dark, remove them to a small plate and reserve.


When the chicken is golden, add the rice wine, thin soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Add the aromatics back to the pot if you removed them. Bring to a boil and reduce to a simmer. Loosely cover and simmer for 30 minutes, stirring occasionally so all the pieces get color and flavor.

If the cooking liquid is thin, remove the lid, raise the heat to medium and allow the sauce to reduce. Stir frequently to prevent burning. The bubbles will get larger and start to glaze onto the chicken pieces. When the sauce has reduced to a rich glaze, taste and adjust the seasonings if necessary. Garnish with the green onion tops and Thai basil if using. Serve immediately.


Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

#ReadyJetCook #JetTila #FoodNetwork #ThreeCupChicken

How to Make Three Cup Chicken with Jet Tila | Ready Jet Cook | Food Network

Fried Catfish Recipe|| Roasted veggie + mango hot sauce review
How to Blind Bake a Tart Shell with Elle Simone Scott | ATK Cooking School

Leave a Reply

Your email address will not be published.