Three-Cup Chicken and Two Sides

The main course is three-cup chicken, a popular dish in Taiwan that originated from Southern China. Three cup chicken takes me back to eating at hole-in-the-wall restaurants during my school days — catching up with friends while taking in the clatter of smoky woks, clinks of Taiwanese beer bottles (guava juice for the kids), the drone of scooters and the non-stop motion of the city. Three-cup chicken is a dish that is fast to whip up on weeknights. It is indulgent and healthy enough to be a household staple, though it doesn’t guarantee leftovers. Even the sauce is coveted as it pairs so well with rice. The generous amounts of ginger, garlic and basil create intense flavours that captivate the taste buds. I love this recipe because it’s a perfect example of Taiwanese food — sweet, fragrant and approachable.

The asparagus and stir-fried mushrooms are meant to complement the main dish as they are light and crunchy in texture. In Asia, asparagus is a popular dish for warm weather as it holds many cooling properties. You can even save the asparagus peelings and boil them with sugar water for asparagus juice.