Friday, May 17, 2013

Stir Fried King Oyster Mushroom with Tofu in 3 cups Chicken(三杯雞) Style

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Three cups chicken is actually famous dish in Taiwan. "Three cups" derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine and sesame oil are added. Some are added sugar, ginger and basil too. Being inspired by this dish I used oyster mushroom and tofu instead of chicken.

I'm using my 1st harvest basil leaves for this dish. This is all I have. Hoping my basil plant can stay healthy and more productive in future :D

It is quite a small portion as I cook mainly for one person. My hubby not appreciate the taste of basil :P

Stir Fried Oyster Mushroom with Tofu in 3 cups Chicken(三杯雞) Style
1 firm tofu
1 egg
1 king oyster mushroom (
Few stalks basil

1 teaspoon sesame oil
3 garlics
3 slices ginger
3 dried chilies (can replace with fresh big chilies)

1 tablespoon light soya sauce
tablespoon rice wine
75g water
1 teaspoon sugar
¼ teaspoon salt
Dash of pepper


1. Slice firm tofu into 4 equal strips.
2. Slice oyster mushroom diagonally into slices.
3. Wash basil leaves. Remove hard stem and keep the leaves.
4. Crushed garlic with knife. Roughly cut.
5. Cut dried chilies into half and remove seeds.

1. Add in 1-2 tablespoons vegetable oil. Gently arrange tofu slices (with chopsticks) in the hot oil. Fry at high heat till one side turn golden brown. By that time it should be easily turned without sticking on the wok surface. Fry till golden brown. Remove from hot oil and set aside.

2. For fragrant fried egg; Crack an egg into a bowl. Beat well with fork/ chopsticks. Heat up the remaining oil in wok with high heat. Slowly pour in beaten egg into hot wok and stir vigorously. Once beaten egg mixture finish continue cook till brown and fragrant. Dish out.

3. Heat up wok again on high heat. Without adding any oil, add in mushroom slices in wok. Cook till slightly brown and fragrant. Remove and set aside.

*this will enhance the mushroom flavour.

4. Add sesame oil into wok. Stir fry garlic, ginger and dried chilies till fragrant.

5. Add in soya sauce, wine and water. Follow by sugar, salt and fried tofu. Cook till most of sauces being absorbed. Taste and adjust accordingly.

6. Add in cooked oyster mushroom, fried egg and basil leaves. Quick stir for few seconds. Finish off with dash of pepper. Serve!

I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.


  1. What a lovely dish! A healthier version and looks very delicious!
    Thank you for linking to LTU!
    Hope you have a great weekend!

  2. Hi Viv,
    This 三杯鸡looks so inviting.
    Agreed with Joyce this is a healthier version:D
    Thanks for sharing this to LTU.

  3. This is healthier than cooking with chicken, using your own harvest basil leaves, give extra marks! Thumbs up and yummy!


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