One Bite of Three-Cup, A Dish Full of Memories 三杯雞 那道吱吱作響的台味魂菜

What’s Three-Cup?

The beauty of Three-Cups lies in its simplicity and flexibility.

It’s usually made with one cup of sesame oil, one cup of rice wine, and one cup of soy sauce. the "three-cups." Stir-fried with garlic and ginger until fragrant, then simmered with your chosen protein or vegetables until the sauce thickens and coats every bite. A handful of fresh basil at the end makes the dish come alive.

While chicken is the classic, you’ll often see other versions like Three-Cup Squid, Three-Cup King Oyster Mushrooms, or even Three-Cup Tofu.
As long as you keep the soul of the recipe — that rich, aromatic trio — the possibilities are endless.

Every household has their own take.

Some prefer it dry and caramelized, others with a touch of sauce. And over time, the Taiwanese version of this dish evolved into a bold, high-heat stir-fry. Smoky, sticky, and perfect with a big bowl of rice.

 

From Jiangxi to Taiwan: How Three-Cup Chicken Changed

Though Three-Cup Chicken is a popular Taiwanese dish, its roots trace back to Jiangxi, China, where a version using pork head meat, sweet fermented rice wine, and soy sauce was common.

But once it landed in Taiwan, the flavor shifted to suit local tastes.

More garlic, fresh basil, high-heat wok cooking, and the savory-sweet intensity that defines Taiwanese comfort food. It became a must-have on every Taiwanese restaurant menu, a true “soul dish” of the island.

Walk into any Taiwanese eatery, and if there’s no Three-Cup Chicken on the menu, it just feels like something’s missing.

 

Gubahmi’s Way: Boneless Three-Cup Chicken

At Gubahmi, we want to bring this beloved dish to dining tables in Ottawa.

but in a way that’s practical, accessible, and still deeply delicious.

So, we made a few thoughtful tweaks:

• Boneless Chicken: We use chicken thighs, cut into small bites, easy to eat and still juicy.
• Classic Sauce with a Twist: Sesame oil, rice wine, and soy sauce, plus a bit of sugar and extra soy paste for a smoother taste.
• Fast and Hot: Cooked quickly over high heat, finished with Thai basil for that big smell.

Our Boneless Three-Cup Chicken holds onto its roots while offering modern convenience.
As a ready-to-heat frozen dish, it’s perfect for busy weeknights, just reheat and serve in under 10 minutes, and you’ve got a warm, comforting bowl of classic Taiwanese flavor.

Pair it with a bowl of steamed rice or some lightly blanched greens, and you’ve got a wholesome, soul-satisfying meal.

 

Try It Out!

Whether you’re curious about Three-Cup Chicken or longing for a taste of home,
we invite you to try Gubahmi’s version — simple to prepare, deeply flavorful, and designed for modern life.

And if you’re feeling inspired, try cooking your own version using the Three-Cup method with squid, mushrooms, or even tofu. You might just discover your own signature twist.

Do you have a special three-Cup memory or a creative version you've tried?
Share your story with us — let’s talk about this sizzling, soulful dish that connects us all.

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