There is a Taiwanese place in Dallas called Genroku that serves Three Cup Chicken, a great Taiwanese staple. The chicken is served sizzling in a claypot, with ginger, garlic, and Thai basil, along with the sweet and salty three cup sauce. The dish originated from southern China, where the “three cups” consists of soy sauce, rice wine, and sesame oil. The Taiwanese dish uses soy sauce, sugar, and sesame oil, and Thai basil. I found a pretty easy and simple recipe on, where the three cups are soy sauce, Kecap Manis (Malaysian sweet soysauce), and Shaoxing wine.

First, ginger and garlic are fried up in the clay pot with some sesame oil.

Then the chicken is added to the hot pot, and cooked until white. The recipe calls for the chicken to be marinated in baking soda for 10 minutes, which makes the chicken real tender. I would recommend not skipping this step.

The sauce is added to the chicken and the pot covered and cooked for 10 minutes until the sauce is reduced. Then basil is added to the dish and stirred in to finish up the dish.

While looking at Rasamalaysia’s recipe index, I found this recipe for Shrimp dumplings that looked fairly simple and fast. You can make the dumplings early and freeze them ahead of time. The filling is made out of chopped shrimp, water chestnuts, and cilantro leaves.

I used pre-purchased wonton skin, which I got from the local Asian market. You can purchase them from central market as well. I brushed some egg on the wonton skin, and put a teaspoonful of shrimp filling in the middle of the wonton skin.

I made a cup form with my hand and took two opposite edges of wonton skin and pulled it together, then I gathered the other two corners and squeezed together.

To secure the wonton, I lightly twisted the wonton skin end. The egg will help stick the wonton skin together.

The dumplings can be frozen at this point or placed in the fridge for cooking later in the day. You want to put some flour on whatever surface you leave the dumplings on because the wonton skin will stick other wise.

The dumplings only take a couple minutes to cook in boiling water. Rasamalaysia also provides two recipes for dumpling dipping sauce. I made the more traditional soy sauce, black vinegar, ginger one.

To finish up the menu, I decided to make Home style tofu, which is also very simple and quick stir fry dish. You can purchase fried tofu at Asian supermarkets, but I decided to make my own. Firm tofu is the type you want to use to make your own. The tofu fried in medium heat until golden; the process takes about 5 minutes per side depending on your stove.

Drain the tofu on some paper towels and it’s ready to use. Some recipes for home style tofu calls for meat, but since I already have chicken and shrimp on the menu, I decided to use fresh shitake mushrooms instead. I stirred the sliced mushrooms in some soy sauce and corn starch.

To make the dish, I first fried some broad bean sauce in hot oil in a wok for 20 seconds or until fragrant. Then I added the mushrooms and stir fried until soft.

Then the fried tofu and red bell peppers are added to the wok; I also added the left over water chestnuts from the shrimp dumpling recipe.

The dish takes about a few more minutes to complete in the wok. If there is too much stuff stuck to the bottom of the wok, add a little bit of water or broth to soften.

Three Cup Chicken Recipe:
Shrimp Dumpling Recipe: