Three Teacup Chicken – using Winter Warmer Smoked Garlic
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Three Teacup Chicken - using Winter Warmer Smoked Garlic

1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
1/4 cup rice vinegar
1/4 cup sugar
1 1/2 Tablespoons Shaoxing wine or dry sherry
1 Tablespoon sesame oil
6 Winter Warmer Smoked Garlic cloves, smashed
8 1/4-inch-thick slices of peeled ginger
6 scallions, chopped
1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional)
2 lbs. chicken breast or thighs cut into bite-sized pieces
2 star anise or pinch of anise seed (optional)
1/2 cup water


1 Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
2 Heat a wok or large saute pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the  Winter Warmer Smoked Garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
3 Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
4 Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.



Based on a recipe featured by


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