This description, sans recipe, from D'Artagnan intrigues me. In the picture, which I couldn't copy over, the sauce is drizzled sparingly over rare sliced duck breast. Droolworthy, though it's hard to tell that result is the intention of what's described below. And: sticky rice roux? Hmmm!
This special dish puts a bold spin on the classic Taiwanese comfort food, Three-Cup Chicken. Originally brought to Taiwan by juancun refugees from Jiangxi in 1949, the traditional recipe called for equal parts soy sauce, rice wine lees, and lard. Today, it’s evolved with toasted sesame oil and rice wine for a more balanced, modern flavor.
Minyoli is taking inspiration from another iconic dish—Coq au Vin—adding Emperador Brandy for richness and transforming the braising liquid into a velouté with a butter and sticky rice roux. Pearl onions and honshimeji mushrooms add texture and umami, while the essentials—ginger, garlic, and Taiwanese basil—keep the soul of the Three-Cup dish intact.
Made with our succulent Rohan duck and premium Koshihikari rice, it’s served in a traditional clay pot with that coveted crispy guoba rice bottom. It’s bold, comforting, and absolutely irresistible.