Simple cooking process of Three Teacup Style Chicken – Chinese Recipes

If you are a huge fan of chicken, then this is the perfect Three Teacup Style Chicken dish for you to make. It’s a classic Chinese style recipe that you can make every Chinese New Year to celebrate the holiday perfectly.

Three Teacup Style Chicken Recipes

Three Teacup Style Chicken
Unlock the rich flavors of three teacup style chicken with our expert marinating techniques.
Simple Cooking Process Of Three Teacup Style Chicken - Chinese Recipes 1

Three Teacup Style Chicken

This Chinese dish is a classic Chinese chicken recipe that has been around for centuries. The ingredients are simple, healthy, and low in calories, making it an excellent choice for busy people. And while it's easy to make, it's still a delicious and nutritious meal. You'll be glad you did. So go ahead and try it. The recipe is easy and delicious.
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Course: Main dishes, Party
Cuisine: Chinese
Keyword: chicken
CookingStyle: Stir-frying
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 356kcal
Author: James Anderson
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  • 3 Star Anise Whole
  • ¼ Cup Soy Sauce Your Favorite Kind
  • ¼ Cup Vinegar Rice Variety
  • ¼ Cup Sugar White in Color
  • 2 tablespoons Wine Rice Variety
  • ½ teaspoon Oil Peanut Variety
  • 4 Chicken Legs Whole and Cut Into Halves
  • 3 Cloves Garlic Medium in Size and Smashed
  • 6 Slices Ginger Freshly Sliced
  • ½ Cup Chicken Broth Homemade Preferable


  • Using a medium sized bowl and add in your whole star anise, favorite kind of soy sauce, rice vinegar, white sugar and rice style wine. Stir thoroughly to combine and set aside for later use.
  • Heat up a large sized wok placed over high heat. Add in some oil and once your oil begins to smoke add in your chicken with the skin side facing down. Cook for the next 3 to 4 minutes or until your chicken is brown in color.
  • Then add in your garlic and your freshly sliced ginger. Continue to cook for another 3 to 4 minutes or until your chicken is golden brown in color.
  • Add your broth into your wok and reduce the heat to low. Cook for the next 8 to10 minutes. Remove from heat and serve whenever you are ready.



Three Teacup Style Chicken is a Chinese chicken dish with ginger, garlic, and scallions. Its name comes from the fact that the chicken is prepared in a teacup. The chicken is braised in a teacup and cooked until it is tender. It is a very healthy dish, but it's also very easy to make. Unlike other Chinese dishes, Three Cup Style is one of the most popular and delicious dishes in Taiwan. You can make it in about 20 minutes.
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Serving: 4servings | Calories: 356kcal | Carbohydrates: 16g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1027mg | Potassium: 356mg | Fiber: 1g | Sugar: 13g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Preparation Method: Slow Cooker Three Teacup Style Chicken

Three Teacup Style Chicken
Discover the art of slow cooking and infusing flavors in our three teacup style chicken recipe.


  • 1 whole chicken, about 4-5 pounds, cut into pieces
  • 1 cup shiitake mushrooms, sliced
  • 1 cup bok choy, chopped
  • 1 cup bamboo shoots, sliced
  • 1 cup water chestnuts, sliced
  • 1 cup baby corn
  • 1 cup chicken broth
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Green onions and sesame seeds for garnish


  • In a large bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, ginger, and Chinese five-spice powder.
  • Place the chicken pieces in your slow cooker and add the sliced shiitake mushrooms, bok choy, bamboo shoots, water chestnuts, and baby corn on top.
  • Pour the sauce mixture over the chicken and vegetables.
  • Add the chicken broth, ensuring that the chicken is mostly submerged in the liquid.
  • Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is tender and fully cooked.
  • About 30 minutes before serving, in a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.
  • Serve the Three Teacup Style Chicken over steamed rice, garnished with sliced green onions and sesame seeds.

Tips for making Three Teacup Style Chicken

Three Teacup Style Chicken
Pair your savory chicken with fragrant jasmine rice for a perfect harmony of tastes.

Cooking Tips for Perfect Three Teacup Style Chicken

  • Marinate for Flavor: Marinating the chicken pieces in the sauce for a few hours or overnight in the refrigerator enhances the flavor. The longer you marinate, the richer the taste.
  • Low and Slow: When using the slow cooker method, keep it on the low setting to allow the flavors to meld together slowly. This ensures tender, flavorful chicken.
  • Use Quality Ingredients: Invest in high-quality soy sauce, rice wine vinegar, and sesame oil as these are key flavor components of the dish. Fresh ginger and garlic also make a big difference.
  • Precise Timing: If using the stovetop method, be cautious not to overcook the chicken. Cook until it’s just done to maintain its tenderness.
  • Thicken the Sauce: If the sauce doesn’t thicken to your liking, you can adjust the cornstarch slurry amount according to your preference.

Serving Suggestions for Three Teacup Style Chicken

 Three Teacup Style Chicken
Pair your savory chicken with fragrant jasmine rice for a perfect harmony of tastes.
  • Steamed Jasmine Rice: The classic accompaniment to Three Teacup Style Chicken. Its mild, fragrant taste complements the savory chicken.
  • Bok Choy Salad: A refreshing side dish made from fresh bok choy, carrots, and a light vinaigrette dressing adds a crunchy contrast.
  • Sesame Cucumber Salad: A simple salad with cucumbers, sesame seeds, and a tangy dressing provides a cool, crisp element to your meal.
  • Jasmine Tea: The floral and delicate flavors of jasmine tea make a perfect beverage choice to pair with the dish.
  • Fruit Platter: End your meal with a platter of fresh, sliced fruits like watermelon, pineapple, and oranges for a sweet finish.
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Frequently Asked Questions (FAQs) about Three Teacup Style Chicken

 Three Teacup Style Chicken
Enhance your dining experience with the delicate floral notes of jasmine tea.
  • Can I use boneless chicken for this recipe? Yes, you can use boneless chicken pieces, like chicken breast or thigh, for a quicker preparation. Adjust the cooking time accordingly to avoid overcooking.
  • What is Chinese five-spice powder, and where can I find it? Chinese five-spice powder is a blend of five spices, often including star anise, cloves, Chinese cinnamon, Sichuan (Chinese) peppercorns, and fennel seeds. You can find it in the spice section of most grocery stores.
  • How do I store leftovers? Allow the leftover Three Teacup Style Chicken to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days. Reheat on the stovetop or in the microwave.
  • Is this dish suitable for vegetarians or vegans? The traditional recipe includes chicken, but you can adapt it to a vegetarian or vegan version by substituting chicken with tofu or a plant-based protein of your choice
  • Can I make it spicier? Certainly! If you enjoy spicy food, you can add red pepper flakes, fresh chili peppers, or a drizzle of chili oil to the dish to increase the heat level according to your preference.

Savor the authentic taste of Three Teacup Style Chicken. Try our slow cooker, stovetop, or instant pot method for perfect results. Subscribe now for more flavorful recipes.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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