The dish originates from the Jiangxi province of southern China, is a specialty of Ningdu, and has become especially popular in Taiwan. Chicken pieces are sautéed with garlic cloves, fresh ginger, and sliced scallions in the blazing hot wok. Then it's finished with the original recipe for "three cups" sauce, referring to one cup each of soy sauce, sugar, and rice wine. When the dish is almost finished cooking, the chef adds a handful of fresh basil leaves for an aromatic finish. The accompanying Persian cucumber salad and steamed rice make the perfect companion for the bold flavors in this classic Chinese dish. Served with traditional Chinese quick-smashed and marinated cucumber salad.
We partner with Dragon Beaux—a chic (and popular!) restaurant in San Francisco's Outer Richmond district—to bring you some of the best Chinese food in the Bay Area.
Munchery sources poultry raised without antibiotics—it’s better for the birds and it’s better for you. We’re excited to feature poultry from Mary’s Chickens in this dish.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.