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The eponymous “cups” of this recipe denote equal parts soy sauce, sesame oil, and rice vinegar. It’s a potent, salty and savory braised chicken dish with these ingredients along, but the dish really gets its signature from the sheer volume of garlic cloves, thick pieces of ginger and fresh basil leaves for flavor. This recipe’s name might underscore the fact that most recipes were passed orally in Taiwan, rather than written, until recent generations. After one taste of it prepared elsewhere, it is quite irresistible to try re-creating at home. This dish shares some similarities with Hakka-style preparations and red-braised styles of cooking, but its use of basil is refreshingly distinct. It has been enjoyed in Taiwan as a quintessential Taiwanese dish for quite some time.

Reprinted with permission from The Food of Taiwan