IH Smart Cooker

Taiwanese Style Three Cup Chicken

Recipes | Buffalo Cookware Malaysia
  • 4 pcs whole leg chicken (cut into small chunks)
  • 20 slices young ginger
  • 8 clove garlic (peeled and slightly pat)
  • 2 stalks spring onions (cut into 1 inch pieces, separating the bottom white portion and the leafy green top portion)
  • 1 handful Basil
  • 1 red chili (sliced into 1 inch pieces)
  • 8 tbsp rice wine
  • 2 tbsp black sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp rock sugar


  1. Prepare a pot of boiling water. Place chicken into pot and cook briefly. Remove from water and set aside
  2. Pour sesame oil into inner pot and select “Steam” function, cook with pre-set timing. Place ginger into heated oil, sauce until fragrant and add garlic clove.
  3. Add red chilli and the bottom white portion of spring onions. Stir fry until fragrant, add in chicken and lightly brown then add in all seasoning
  4. Stir chicken occasionally.
  5. 1 minute before cooking completes, add in a handful of basil and spring onion.
  6. When complete cooking, add a dash of sesame oil and dish is ready to serve.