Jiangxi Province origin, popularised in Taiwan
Named for the equal-volume trinity: one cup sesame oil, one cup soy sauce, one cup rice wine (or Shaoxing wine). Bone-in chicken pieces braised in the trinity until liquid reduces to a glaze coating each piece. Finished with masses of fresh Thai basil leaves added at the last moment. The basil wilts and perfumes the entire dish. Different from Taiwanese three-cup versions which use Mijiu rice wine; mainland versions use Shaoxing.
Intensely savoury-sweet-sesame with the extraordinary aromatic blast of wilted Thai basil; the reducing sauce creates a clingy glaze; richly satisfying
{"Bone-in chicken essential — thighs and drumsticks preferred; bones contribute flavour to the reducing sauce","Sesame oil added to wok first and heated until fragrant before adding ginger and garlic","Equal cups is traditional but often adjusted — 1:1:1 is the guideline not a rigid rule","Thai basil (not Italian basil) — a cup or more, added in last 30 seconds and barely cooked"}
{"Mijiu (Taiwanese rice wine) vs Shaoxing wine: Taiwanese version is lighter and sweeter; Shaoxing creates more depth","The reducing sauce is the entire point — cook until almost dry, creating a sticky caramelised coating","Crispy garlic and ginger: some recipes first fry sliced garlic and ginger until golden before adding chicken"}
{"Using Italian basil instead of Thai basil — completely different flavour profile","Breast meat instead of thighs/drumsticks — dries out during the reducing process","Not enough basil — the dish should be overwhelmingly green with fresh basil aroma"}
The Food of Taiwan — Cathy Erway; Every Grain of Rice — Fuchsia Dunlop