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Three-cup chicken
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Three-cup chicken, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Three-cup chicken. Three-cup chicken (三杯雞), a Home dish from Taiwan. Here is the whole thing, one move at a time.
On screen. Three-cup chicken
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Three-cup chicken, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Three-cup chicken. Three-cup chicken (三杯雞), a Home dish from Taiwan.
On screen. Three-cup chicken
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, tamari, toasted sesame oil, shaoxing wine, garlic. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 7s
Step 1
Shot. Three-cup chicken: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Three-cup chicken. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, tamari, toasted sesame oil, shaoxing wine, garlic, fresh ginger, thai basil, granulated sugar, kosher salt. Three-cup chicken is cooked in Home as its own plate, not as a copy of a restaurant menu. Fry chicken with a cup's worth of tamari, sesame oil, and rice wine, then reduce until the sauce glazes the meat and basil wilts in. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Three-cup chicken: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Three-cup chicken is cooked in taiwan. Also called 三杯雞. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Three-cup chicken is cooked in taiwan. Also…
Scene 7 · step · 7s
Step 3
Shot. Three-cup chicken: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Three-cup chicken, until the edges take a little color. Braise with the liquid halfway up the food, not drowning it.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Three-cup chicken: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Braise 65 min in real time.
Voiceover. Add the remaining weighed foods and cook Three-cup chicken at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 65 minutes. Three-cup chicken is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Braise 65 min
- 🇹🇼 TaiwanEast Asiasig-taiwan-three-cup-chicken-sig-taiwan-three-cup-chicken-9
Step 5
step · taiwan
Scene 9 · step · 6s
Step 5
Shot. Three-cup chicken: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Three-cup chicken, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Three-cup chicken, not the…
- 🇹🇼 TaiwanEast Asiasig-taiwan-three-cup-chicken-sig-taiwan-three-cup-chicken-10
Step 6
step · taiwan
Scene 10 · step · 7s
Step 6
Shot. Three-cup chicken: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Three-cup chicken for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in taiwan, with the sauce or garnish that belongs to it. Film Three-cup chicken in this shot order and no other: hands shaping a loaf or patty; the fridge shelf where the plate will chill; wide on the cold pan before the heat; the lid lifted for one quick look. Slate words for the editor: ember, violet, oven, nappe, hearthside, birch, sable, ladle, gloss, emberfold.
On screen. Rest Three-cup chicken for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Three-cup chicken is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Three-cup chicken looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Three-cup chicken turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Three-cup chicken, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 207 calories, with 23.3 grams of protein. Pai marks it Moderate.
On screen. 207 kcal · 23.3 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Three-cup chicken
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Three-cup chicken from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.