Three-Cup Dried Tofu Chicken
A classic Taiwanese Three-Cup dish. By substituting sugar with maltose, you not only reduce excessive sweetness but also give the sauce a glossy, restaurant-quality sheen. Paired with firm tofu that absorbs the chicken fat and savory sauce, this dish is rich, aromatic, and deeply flavorful.
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🍳 Cooking Flow
1. Prep: Cut ginger into strips, keep garlic cloves unpeeled, separate Thai basil leaves from stems, and cut dried tofu into quarters. → 2. Sear chicken in a dry pan until fragrant, remove, then use the rendered chicken fat to sauté ginger, garlic, basil stems, and tofu. → 3. Add chicken and sesame oil back to the pan, then stir in soy sauce, rice wine, water, and maltose until combined. → 4. Cover and braise for 10 minutes, then remove lid and reduce the sauce until thickened. → 5. Turn heat to high, add basil leaves and chili, drizzle with rice wine, and stir-fry for under 15 seconds before serving.
Cooking Steps
Brief Cooking Order
1. Prep: Cut ginger into strips, keep garlic cloves unpeeled, separate Thai basil leaves from stems, and cut dried tofu into quarters. → 2. Sear chicken in a dry pan until fragrant, remove, then use the rendered chicken fat to sauté ginger, garlic, basil stems, and tofu. → 3. Add chicken and sesame oil back to the pan, then stir in soy sauce, rice wine, water, and maltose until combined. → 4. Cover and braise for 10 minutes, then remove lid and reduce the sauce until thickened. → 5. Turn heat to high, add basil leaves and chili, drizzle with rice wine, and stir-fry for under 15 seconds before serving.
Introduction
A classic Taiwanese Three-Cup dish. By substituting sugar with maltose, you not only reduce excessive sweetness but also give the sauce a glossy, restaurant-quality sheen. Paired with firm tofu that absorbs the chicken fat and savory sauce, this dish is rich, aromatic, and deeply flavorful.
Step 1
Cut the ginger into strips; wash the garlic while leaving the skin intact; cut the chili into large sections.
Step 2
Separate the Thai basil leaves from the stems; wash the stems and leaves separately; cut each dried tofu piece into four equal parts.
Step 3
In a dry pan over medium heat, sear the chicken pieces until golden brown, then remove and set aside.
Step 4
Use the rendered chicken fat in the pan to sauté the ginger strips and unpeeled garlic until lightly browned and fragrant.
Step 5
Add the dried tofu and basil stems, continuing to sauté over medium heat until the tofu surface is slightly crisp and golden.
Ingredients List
Important Notes
Cutting ginger into strips preserves texture and aroma better than slicing. 💡
Using traditional unpeeled garlic prevents it from burning quickly and keeps the aroma longer. ⚠️
Basil stems are highly aromatic; sautéing them with the tofu adds a unique, fresh fragrance. 🍳
Maltose provides a mellow sweetness and a vibrant, reddish gloss; if unavailable, use rock sugar instead. ✨
When adding the basil and final splash of wine, stir-fry over high heat for no more than 15 seconds to prevent the leaves from turning black and losing flavor. ⏱️
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