Recipe: Three-Cup Squid (三杯小卷)

I have tasted Three-Cup Chicken many times in Chinese restaurants but have never attempted it at home as I thought that it must be a very difficult dish to cook. In recent times, I have seen some recipes for this dish surfacing and thought it was time to roll up my sleeves and cook it at home. I was pleasantly surprise that it is indeed an easy and quick dish to churn up.

Three-Cup Chicken is a classic Taiwanese dish that has a well-balanced taste with strong aroma brought by the combination of the seasonings. Have you ever wonder why this dish is called Three-Cup? The name is derived from the equal parts of these three ingredients; soy sauce, Chinese wine, and sesame oil, to create a viscous, dark sauce for braising the meat/seafood. As squid is one of my family’s favourite seafood, I have decided to recreate the dish with it.

Hope you like it like we do. 😊 If you prefer, you can always use chicken for this recipe.

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Serves 4 persons


2 to 3 large squids, cleaned and cut into pieces

2 tablespoons sesame oil

1-inch fresh ginger, peeled and sliced thinly

8 cloves of garlic, peeled

2 red chillies, deseeded and sliced

2 tablespoons soy sauce (1½ tablespoon light soy sauce and ½ tablespoon dark soy sauce

2 tablespoons Shaoxing wine

2 tablespoons sesame oil

1 teaspoon brown sugar

A big bunch of Thai basil

1 teaspoon of corn starch mixed with 1 teaspoon water


  1. Clean the squid and cut them into 1 cm rings. Set aside.
  2. Heat the sesame oil in a claypot/wok over medium-high heat until simmering.
  3. Add ginger, garlic, and chilies. Cook until very fragrant, about 1 minute.
  4. Add the squid and give it a few quick stirs.
  5. Add the Shaoxing wine, soy sauce, and sugar, then stir to ensure that the squid is well-coated with the sauce.
  6. Add in the basil and give it a quick stir. Serve immediately.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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