Comments on: Three cups chicken- How to cook in 5 simple steps

By: KP Kwan

KP Kwan — Wed, 26 Aug 2020 13:00:43 +0000

Hi Frances,
I have added the equivalent of gram and ml with lbs and tbsp to the recipe. 100ml is 0.4 cup, and 40g is about 3.5 tbsp.
I hope now it is clear and makes it easier to understand.
Thanks,
KP Kwan

By: frances dee co

frances dee co — Wed, 26 Aug 2020 04:56:29 +0000

i want to try your recipe of your 3 cups chicken but its in grams and ml measuerements, can you give me in tablespoons like how much is your 40grms of sugar and 100 ml water? will be happy to receive your reply to my email so I can try it out..my husband loves to eat 3 cup chicken we have to order every time and quite expensive so I want to learn how to cook it…will appreciate it very much if you can give me the eact measurements in tablespoon and cups, which I am well verse in..thank you hope to heear from you…

By: KP Kwan

KP Kwan — Thu, 04 Jun 2020 00:53:34 +0000

In reply to Pat.

Hi Pat,
Thank you for trying the recipe. I will add more recipes in the future.
KP Kwan

By: Pat

Pat — Wed, 03 Jun 2020 08:01:35 +0000

Thank you for the recipe. My husband and I tried out his recipe, and it turned out really good. I also really like that you provided explanation on the origins of the dish 🙂 . Looking fwd to try more recipe from your webpage.

By: Chicken Adobo- How to prepare in 3 simple steps – Taste Of Asian Food

Chicken Adobo- How to prepare in 3 simple steps – Taste Of Asian Food — Fri, 17 May 2019 05:28:07 +0000

[…] braised chicken like this recipe, please check out another famous braised chicken recipe called Three Cups Chicken which I published […]

By: KP Kwan

KP Kwan — Thu, 13 Apr 2017 00:14:50 +0000

In reply to sheryll.

Hi Sheryll,

Thanks for your comment.
I am giving out as many details as possible so that you can replicate the recipe without any problem. The Three Cups Chicken recipe was written earlier, so there isn’t any video embedded. Since last year, all my new recipes are with video demo, which should be able to show any steps that are hard to explain in words.
Thanks again for being with me, and hope you like it.

KP Kwan

By: sheryll

sheryll — Wed, 12 Apr 2017 16:19:33 +0000

Hi KP. Just looked through a couple of your recipes today. Wanted to let you know that your effort in explaining the recipe in such detail is much appreciated! Now, I just have to gather ingredients to try out some of the recipes. 🙂

By: Taiwanese chicken steak- how to achieve the astonishing crunchy texture

Taiwanese chicken steak- how to achieve the astonishing crunchy texture — Sat, 06 Aug 2016 07:53:34 +0000

[…] there is little information about how to prepare this finger-licking street food. There is only some sporadic information about Taiwanese chicken steak written in the native […]

By: Writing my cookbook- Progress report June 2016

Writing my cookbook- Progress report June 2016 — Wed, 29 Jun 2016 08:27:29 +0000

[…] and required more time to complete. I have three posts in this month so far- chicken karaage, three cups chicken, and braised Chinese pork belly. It takes time to rewrite the recipes, so I will not post all of […]

By: KP Kwan

KP Kwan — Wed, 15 Jun 2016 08:51:11 +0000

Hi, this is KP Kwan. I am happy to see you at this comment area, as you have read through my recipe. I am happy to reply any questions and comments as soon as possible.