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 time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken ((feet, bottom and head removed))
- 8 slices ginger
- 1 medium purple onion, sliced
- 1 bundle coriander, cut into thirds
- 100 mL cooking oil
- 120 mL light soy sauce
- 120 mL rice wine
- 3 tbsp sugar
- 3 bay leaves
- 3 star anise
- 1 Chinese cinnamon
Instructions
- 1
Add oil to a wok on high heat and cook the ginger and spring onions until fragrant.
- 2
To that, add the light soy sauce, rice wine and sugar. Stir until well combined.
- 3
After 2 minutes, add the coriander, onion, bay leaves, cinnamon and star anise. Bring to a boil.
- 4
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.
- 5
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.
- 6
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.
- 7
Rest the chicken until you are ready to serve.
- 8
Use a cleaver to chop the chicken up before enjoying it with rice!