• Serves 4 people
  • 340 g boneless and skinless chicken (sliced)


  • ¼ cup chinese black vinegar (substitute with Shaoxing wine)


  • ¼ cup chicken stock


  • ¼ cup soy sauce


  • 3 cloves garlic (thinly sliced)

  • 2 shallots (thinly sliced)

  • 4 large red chillies (thinly sliced)


  • ½ cup sweet basil leaves (substitute with other varieties of basil)

  • ½ yellow onion (sliced)

  • 2 long beans (roughly chopped)

  • 3 tbsp palm sugar


  • 1 tsp cornstarch


  • 1 tbsp sesame oil


  • 1 tbsp fish sauce


  • 2 tbsp vegetable oil


Recipe Courtesy of Asian Food Network

Three Cup Chicken

Three cup chicken is a 'MUST HAVE' whenever you visit any Tze Char store. Broken down into three simple steps, you can get it all done within 35 minutes! Not only is the recipe easy to follow, but it also gives off an authentic and homely taste. With just three key ingredients - chicken stock, Chinese black vinegar, and soy sauce, there you have a dish that suits the tastebud of all age groups.
  • Easy
  • 15 min
  • 10 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 15 min
  • 10 min
  • 10 min


  1. Marinate chicken

    • In a bowl, add chicken, 1 tsp cornstarch and 2 tsp soy sauce.
    • Stir to coat and set aside to marinate for 15 minutes.

    | Use chicken breast or thigh as a substitute

  2. Cook chicken

    • Heat a wok over high heat.
    • Add the oil, swirling to coat the sides. Add 3 cloves of thinly sliced garlic and 2 thinly shallots and stir-fry until fragrant, about 10 seconds.
    • Add the marinated chicken and cook for about 1 minute.

    Get Some Cookware!

  3. Add vegetables and seasoning

    • Add red chillies and long beans and cook until tender crisp for about 30 seconds.
    • Add soy sauce, chicken stock, chinese black vinegar, 1 tbsp fish sauce and 1 tbsp palm sugar.
    • Bring to a boil, stirring until sauce thickens, for about 1 minute. Toss in the basil and remove from heat.


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