Kitchen Recipe Collection
Three Cup Chicken (San Bei Ji)
The most famous dish in Taiwan. Bone-in chicken pieces braised in a sizzling, sweet, and savory glaze of sesame oil, soy sauce, and rice wine, finished with fresh Thai basil.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 800g bone-in, skin-on chicken thighs, chopped into bite-sized pieces
- 1/4 cup toasted sesame oil (not regular oil)
- 1/4 cup light soy sauce
- 1/4 cup Michiu (Taiwanese rice wine) or Shaoxing wine
- 2 tbsp rock sugar
- 1 whole head of garlic, peeled into whole cloves
- 3 inches ginger, cut into thick slices
- 2 cups fresh Thai basil leaves (or sweet basil)
Equipment
- Wok
- Claypot (optional for serving)
Instructions
- 1
Blanch Chicken
Optional but recommended: blanch the chicken pieces in boiling water for 2 minutes to remove impurities, then drain.
- 2
Heat Sesame Oil
Heat the toasted sesame oil in a wok over medium-low heat. (Sesame oil burns easily, so keep the heat moderate).
- 3
Fry Ginger
Add the thick ginger slices to the oil. Fry slowly for 4-5 minutes until the edges are curled and slightly crispy.
- 4
Fry Garlic
Add the whole garlic cloves. Sauté until golden and fragrant.
- 5
Sear Chicken
Turn the heat up to medium. Add the chicken pieces. Sear them in the fragrant oil until slightly browned.
- 6
Add Sugar
Add the rock sugar. Stir until it melts and begins to coat the chicken.
- 7
The Three Cups
Pour in the soy sauce and the rice wine. Bring to a rapid boil.
- 8
Simmer
Reduce the heat to a simmer. Cover the wok and let it cook for 15 minutes until the chicken is cooked through.
- 9
Reduce Sauce
Remove the lid. Turn the heat to high. Cook, tossing frequently, as the liquid reduces into a thick, dark, sticky glaze that clings to the chicken.
- 10
Add Basil
When the sauce is almost completely reduced and mostly oil remains, turn off the heat.
- 11
Wilt Basil
Instantly toss in the mountain of fresh basil leaves. Stir a few times just until wilted.
- 12
Serve
Serve immediately in a hot claypot if available, accompanied by plenty of steamed rice.
Cooking Tips
- The 'Three Cups' refers to the ratio of sesame oil, soy sauce, and rice wine. Historically it meant one cup of each, but modern recipes reduce the ratio to be less greasy.
- Thai basil provides an anise/licorice flavor that is the signature taste of this dish.
Variations
- Three Cup Tofu: Substitute the chicken with thick slices of fried firm tofu.
Nutrition Estimate
420 calories · 35g protein · 10g carbs · 25g fat · 1g fiber per serving
