Just made this tonight. I had lost of the ingredients. But I used regular sugar and regular American basil and it was still amazing. Wow. Love this dish.
Chef Ryan's explanation is clear and easy to understand. We made this dish today and it was delicious. We didn't caramelized the rock sugar well so could not achieve the dark colour so added a bit of dark sauce to make up for the colouring.
Has lived in Kaohsiung for 11 years, 3 cup chicken was one of my favorite dishes, Today Im going to cook 3 cup chicken. 😂😂😂 Taiwan is as amazing country, with very nice people, was the best time in my life.
Great recipe! I love your channel and your content! Keep up with the great work! Btw, in Argentina there are Chinese restaurants that offer a similar dish called "3 flavours chicken". The recipe is almost the same, except for the hot pepper (most people here do not like spicy food).
@@SchoolofWok Ha! I DARE YOU! Give me a ten garlic bulbs recipe, and God be my witness, I will cook it and love it. The more garlic, the better the excuse to indulge in red wine! ;)
This looks like the perfect idea for nights I get home from work and want to make something delicious, but quick with little ingredient prep. Thank you so much for the recipe!
What a funny time to add the garlic! I would have dumped that in at the beginning (not because I know anything, but precisely because I do not). I will try it your way and I am very confident I will be pleased with the result.
Your recipe works! San bei ji is really hard to find here in Germany. First time I had this dish was in Taiwan at a local restaurant. Never had it again like that!
Cheers Ryan, it looks amazing. Just when I think I have most ingredients, I come across you mentioning rock sugar, I need to get that, and become a Patreon on here. Have a great weekend Team Scool of Wok 👍
What are you meant to do with the big chunks of garlic and ginger? Are they just there to flavor the meal while it's cooking and should be discarded when actually eating? Or do you just eat them too?
Would it be possible to add an ingredients list in the details? These would be more thorough guide then. I know there may be reasons to not do that but it would be good for viewers.
looks awesome , and i like the greese burns on your forearms marks of a true profesional. lol ive been cooking for 35 years and have so many arm scars that i have lost count. i call them my cooking stripes.
4:03 **NO, YOU DO **__NOT__** LET THAT COOK FOR ANOTHER 5 TO 10 MINUTES** !!!!!!! Are you out of your effing MIND?! I am so damn sick and tired of so-called "instructors" telling the world how to cook something special for our families just magically pulling imagined numbers out of their asses rather than using a proper metric that has been accurately communicated to the viewer, such as the look and feel of the meat at the point when the additional cooking has done its job. Everybody just pulls "five minutes" or "ten minutes" out of their ass with ZERO CONCEPT of what that actual amount of time would do to destroy the dish entirely. The variation on the heat delivered to a wok between Home Cook A's setup versus Home Cook B's setup is potentially enormous, so you can't go by times when there is more than a quick flash in the pan happening. On top of THAT, do you have any idea of the smoke alarm-triggering burning you would get in five minutes, much less TEN? If you are going to specify times, ACCURATELY MEASURE THEM at the very least, and also communicate mitigating factors, such as how the dish is performing in the wok while it cooks for that time.
You're an imbicile. So only Americans can make claim to fried chicken? There's korean fried chicken, malaysian fried chicken, Chinese, singaporean etc. And BTW, satays are also made in most if SE Asia. And don't get me started on fried rice. Go back to school you nationalist fool.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Just made this tonight. I had lost of the ingredients. But I used regular sugar and regular American basil and it was still amazing. Wow. Love this dish.
Glad it was good for you too! - Lee
American basil😂
@@joeroberts2156 Sorry, I meant 'Merica Basil
Looks beautiful, I like the new addition to the roster too.
I was going to make a chicken/rooster joke but I wont. And you are right :)
Thank you! - Lee
Chef Ryan's explanation is clear and easy to understand. We made this dish today and it was delicious. We didn't caramelized the rock sugar well so could not achieve the dark colour so added a bit of dark sauce to make up for the colouring.
Great job Ryan! You're a natural for youtube.
delicious chicken recipe perfect cooking nice sharing
Thank you! - Lee
Thanks Ryan, great recipe and very knowledgeable.
Thank you! - Lee
Amazing, amazing, amazing! Love it Ryan!
Glad you like it! - Lee
Fantastic and easy !!!
The way wok cooking should be! - Lee
Made this tonight and it was a hit! Thank you for a great recipe!
So Basil check, more basil check, and more basil Copy that, sounds great =) Looks even better than it sounds, a must will try do thing for me!
All of the basil! - Lee
@@SchoolofWok Have a great day mate =)
Excellent! Hope to see more of Ryan!
Has lived in Kaohsiung for 11 years, 3 cup chicken was one of my favorite dishes, Today Im going to cook 3 cup chicken. 😂😂😂 Taiwan is as amazing country, with very nice people, was the best time in my life.
Great recipe! I love your channel and your content! Keep up with the great work!
Btw, in Argentina there are Chinese restaurants that offer a similar dish called "3 flavours chicken". The recipe is almost the same, except for the hot pepper (most people here do not like spicy food).
Excellent job, Ryan! This has long been one of my favorite quick recipes.
Glad you enjoyed the video! - Lee
That looks insanely good! I've made this before, but yours looks better with the rich mahogany color. On my menu for this week! Thank you!
Hope you enjoy it as much as we did! - Lee
You had me at "so we're gonna use TEN GARLICS"! 1:38 :D
Luckily it was cloves and not bulbs haha - Lee
@@SchoolofWok Ha! I DARE YOU! Give me a ten garlic bulbs recipe, and God be my witness, I will cook it and love it. The more garlic, the better the excuse to indulge in red wine! ;)
Great recipe and video. Thank you Ryan!
Thanks for watching! - Lee
@@SchoolofWok Sorry, who was Lee again?
Nice one Ryan - that is wicked. Look forward to making that.
Hope you enjoy it! - Lee
I started this at 18:40 I was finished my 19:00 such a quick and delicious recpie
Great stuff! 👍
Thank you! - Lee
😮🤤😋 oh my gosh! Looking at you cooking already making my saliva drooling 😅😅.. looks very delicious
BEST CHICKEN DISH EVER!!! 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Lived in Taipei for 6 months but can't recall ever trying this and I'm regretting it! Going to have to try it at home now!
Let us know how it goes! - Lee
That looks great. Good job on the presenting/ tuition Ryan.
It was delicious, he did a great job here! - Lee
This looks like the perfect idea for nights I get home from work and want to make something delicious, but quick with little ingredient prep. Thank you so much for the recipe!
Great for a mid-week dinner for sure! - Lee
Best name.
Trust this man.
Looks delicious! No need for corn starch?
What a funny time to add the garlic! I would have dumped that in at the beginning (not because I know anything, but precisely because I do not). I will try it your way and I am very confident I will be pleased with the result.
That looks so good Ryan! Yum 😋
Thank you! - Lee
Made this for the first time tonight. Turned out so good. My son loved it. Thank you. 謝謝
Excellent stuff, glad you both enjoyed it! - Lee
Looks lovelymill try this recipe
Your recipe works! San bei ji is really hard to find here in Germany. First time I had this dish was in Taiwan at a local restaurant. Never had it again like that!
Cheers Ryan, it looks amazing. Just when I think I have most ingredients, I come across you mentioning rock sugar, I need to get that, and become a Patreon on here. Have a great weekend Team Scool of Wok 👍
Also gonna need a sub for Thai rice wine thats for sure 👍
@@alexmiddlehurst4750 Taiwanese*
@@HyeonsikLi fair enough missed that, any ideas for a sub?
Hi Bryan, any sugar will do really. Doesn't have to be rock sugar, but that is the traditional way! Most sugars will caramelise like that - Lee
Any kind of Asian rice wine should do the trick! If not, then a dry sherry will be fine - Lee
Looks delicious!
You know it! - Lee
Made it…Love it! Come back again soon 😃
Saved for when I need to spoil myself :)
Nice editors touch with the ginger peel
Hope you enjoy it! And thanks for noticing the ginger call out 😆 - Lee
He is so good at the cooking 🥘
Thanks
This bloke is charismatic AF, without even trying.
Great recipe!!!
Thank you, Ryan loved this comment haha - Lee
This looks fantastic can't wait to try it
Let us know if you do
This looks delicious 😋🇨🇦
It really was! - Lee
Love it - great debut! Straight into my favorites called ‘awesome cooks’ 👍👍
You guys are too kind! - Lee
This was great 👍 I need to order these ingredients ASAP 😋
It's so good, hope you enjoy it as much as we did! - Lee
Great recipe, as always! But a lot of these recipes use sugar - can I replace it with something (or just omit) for people with diabetes?
Thank you! I see someone's already given you a substitute, hopefully that'll work! - Lee
Great chef!,perfect recipe! congratulation!(where is Cher?)
Cher is still here, don't worry! - Lee
I will try this one tmrw🤭
Who’s this spring chicken 😂 love the dish and colours
Wow! Looks amazing and great colour too.👍👍
You have to try it! - Lee
Amazing, looks delicious! So the big question: who made it better, Ryan or Ryan's mom? :)
I'm sure Ryan would concede this battle! - Lee
:-) what a dish!
What are you meant to do with the big chunks of garlic and ginger? Are they just there to flavor the meal while it's cooking and should be discarded when actually eating? Or do you just eat them too?
Hi there!
Do you have any links for where to buy a good hong-kong style clay pot?
"Damn that's good" - Chef Ryan
A true wordsmith - Lee
yes please😄
Looks good, right - Lee
Ideally, that's one of the best reaction to a self-made meal i've seen haha
Instead of Taiwanese rice wine, can I use Shaoxing?
Absolutely! - Lee
Can you, make chicken in a bag. I tasted this in Malaysia. Would love to cook this for my family.
I'll add it to our suggestions list! - Lee
@@SchoolofWok Thank you
Hi brother THANK you so MUCH FOR SHARING your mmmmm yummy delicious
6:26 oooH, dam that’s good 😂. All those ingredients.. sure looks like.
He's not wrong! - Lee
@@SchoolofWok I’m sure, it looks very good 👍
Greatness in a wok! .... Oil then ginger, then a chili then add the chicken!
Delicious! - Lee
At almost restaurants I have eaten I saw star anise herb
My man said damn that’s good! I guess I have to make it now
Looks lovely. Just feels like the Basil amount is really high
You can always reduce the amount you put in - Lee
the only thing i want to ask is: Sugar is necessary? i'm diabetic so, that's why i'm asking
Yummmy 💯👍🤚🌹🤝
Absolutely! - Lee
Neat
Thanks! - Lee
Would it be possible to add an ingredients list in the details? These would be more thorough guide then. I know there may be reasons to not do that but it would be good for viewers.
There is a link to the written recipe in the description for all of our recipe videos! - Lee
It look like Pad Kra Pao in Thailand but have different way to cook.
looks awesome , and i like the greese burns on your forearms marks of a true profesional. lol ive been cooking for 35 years and have so many arm scars that i have lost count. i call them my cooking stripes.
He's definitely earned his stripes alright! - Lee
Three words: I want some...lol
Oh damn Ryan 🔥 Please make me one tomorrow, thanks x
“They’re not actually 3 cups …”
😅
Thank you getting to the most important point
Just remember not to 4 cup the chicken, that's something else entirely 😂
😆😆 - Lee
10 garlic cloves??
Looks Lush :-)
It really was! - Lee
Skinless chicken?
I got all the ingredients except the Taiwanese or thai basil 😭
Thai basil was in the dish, that wasn't Italian basil - Lee
4:03 **NO, YOU DO **__NOT__** LET THAT COOK FOR ANOTHER 5 TO 10 MINUTES** !!!!!!! Are you out of your effing MIND?!
I am so damn sick and tired of so-called "instructors" telling the world how to cook something special for our families just magically pulling imagined numbers out of their asses rather than using a proper metric that has been accurately communicated to the viewer, such as the look and feel of the meat at the point when the additional cooking has done its job. Everybody just pulls "five minutes" or "ten minutes" out of their ass with ZERO CONCEPT of what that actual amount of time would do to destroy the dish entirely.
The variation on the heat delivered to a wok between Home Cook A's setup versus Home Cook B's setup is potentially enormous, so you can't go by times when there is more than a quick flash in the pan happening. On top of THAT, do you have any idea of the smoke alarm-triggering burning you would get in five minutes, much less TEN?
If you are going to specify times, ACCURATELY MEASURE THEM at the very least, and also communicate mitigating factors, such as how the dish is performing in the wok while it cooks for that time.
wait, he is not british
Yeah and thank god for that. Otherwise the recipe would be utter shite.
Nope, Ryan is Taiwanese - Lee
I hope you don't eat the 10 whole cloves of garlic aswell...
It's to share! Unless you're really hungry. Then eat the 10 cloves anyway, why not - Lee
yeah boi, never gonna get me on no crazy vegan diet, hell no.
… This is not ‘Taiwanese’, wtf. How’s ‘Taiwanese’ even a thing, don’t make up things to fool your audience, it’s just Chinese!
You're an imbicile. So only Americans can make claim to fried chicken? There's korean fried chicken, malaysian fried chicken, Chinese, singaporean etc. And BTW, satays are also made in most if SE Asia. And don't get me started on fried rice. Go back to school you nationalist fool.