Asian Inspired Chicken Recipes

Check out the following chicken recipes:

- Chicken in Chinese Rice Wine

- Taiwanese 3 Cups Chicken

Chicken in Chinese Wine

The Chinese wine adds a nice twist to plain stir fried chicken with ginger. Enjoy!


Half of chicken breast, 2 inch ginger knob, 5 dried shiitake mushrooms, 2 pieces dried wood ear or cloud ear fungus, 2 tbs sesame oil, 0.25 cup Chinese wine, 0.5 cup warm water and 1 tbs soy sauce. Pepper to taste


1. Rinse mushrooms and wood ear fungus. Soak them in warm water

2. Clean and slice ginger thinly

3. Cut chicken to bite sizes. Season with pepper

4. Remove fungus from water. Save water for cooking later. Cut mushrooms and wood ear fungus to thin slices

3 Cups Chicken

My Taiwanese friend made this dish and I was instantly in love with it. It's called 3 cups because it uses 1 cup for each of its 3 crucial ingredient- rice wine, sesame oil and light soy sauce.


12 chicken wings and drumettes, 5 garlic cloves, 1 medium size onion, 1 knob ginger, 1 cup Chinese rice wine, 1 cup light soy sauce, 1 cup sesame oil, 0.5 tbs corn starch, 1 tbs brown sugar, 1 jalapeño pepper, handful of Thai basil leaves, dash of chili powder, ground black pepper and cooking oil


1. Bring a large pot of water to boil. Add chicken and let them cook for 5 mins or until fat is rendered. Strain chicken and set aside

2. Add rice wine, soy sauce, sesame oil, chili power and pepper to chicken. Coat chicken with the marinade and set aside for 10 mins

5. In a wok, heat sesame oil over MEDIUM. Add and stir ginger until it is fragrant

6. Stir in chicken for 5 mins. Add Chinese wine and water from soaking

7. Stir to incorporate, cover and let the chicken mixture simmer until chicken is cooked and sauce thickens

8. Add soy sauce and cook for another few mins

9. Remove chicken from wok. Serve with rice

Tip: I used Shao Hsing wine which is a Chinese rice wine. You can find this wine in many Asian grocery stores

3. Chop garlic and onion. Slice ginger and deseeded jalapeño pepper

4. Heat oil in a wok over medium heat. Add garlic, onion and ginger and stir until onion turns translucent

5. Add chicken and marinade into the wok. Let it cook for 10 mins while stirring occasionally

6. Sprinkle corn starch and brown sugar over the chicken. Stir and cook for another 15 mins until chicken is cooked through and the sauce thickens

7. Stir in Thai basil leaves for 1 min. Remove chicken and its sauce to a serving bowl. Serve with rice or noodles

Tips: You can substitute chicken wings and drumettes with other parts of the chicken. If you don't have rice wine, you can substitute it with dry sherry.