I used to cook this Taiwanese version of 3 Cup chicken many years ago and I have totally forgotten about this dish which used to be my boys favorite. So today I cook it again and would see if they still like it as much as when they were small. 3 cup refers to the 3 important ingredients in this dish, that is sesame oil, soya sauce, and rice wine. But I don't used 3 cups of these to flavor the chicken but only 3 tablespoon because I only cook 3 nos of chicken thighs for my small family. Here is the recipe to share:
3 cup chicken cooking in pan....
Ingredients:
3 chicken thighs- deboned
6 slices of old ginger
2 chillis- cut into 3 sections
8 whole garlic-peeled skin
10 nos basil leaves for garnish
Seasoning:
1 tbsp sesame oil
1 tbsp soya sauce
1 tbsp rice wine
2 tsp miso paste
1 tbsp tomato sauce
50 g rock sugar
Method:
In a wok or heavy based pan stirfry ginger, garlic and chillis in sesame oil til fragrant. Cut chicken thighs into big pieces and brown it in a non stick pan til golden brown. Add the chicken to the stirfried ingredients and put in rock sugar, soya sauce, and rice wine and cook covered for 15 mins in a slow fire. Add in a little water if its too dry. Lastly in a small bowl mix miso paste and tomato paste with 2-3 tbsp of water til dissolved . Pour the mixture into the cook chicken and stir well to combine. Add basil leaves and it is ready to be served.
3 cup chicken cooking in pan....
Close up view of my favorite 'too kah' with huge peanuts.... 
A set meal of main dish of your choice, rice, soup, omelete,vege, fruits, and 'tong sui' (sweet soup) plus the a complimentary drink.