Three Cup Chicken San Bei Ji
Indulge in the bold and vibrant flavors of Three Cup Chicken (San Bei Ji), a beloved Taiwanese classic that beautifully balances savory, sweet, and aromatic notes. This dish gets its name from the three key ingredients—sesame oil, soy sauce, and Shaoxing wine—that create its deeply flavorful glaze. Tender bone-in chicken thighs are stir-fried to golden perfection with fragrant garlic, ginger, and a touch of red chili for optional heat, then simmered in a mouthwatering sauce that caramelizes into a glossy coating. Finished with a generous handful of fresh Thai basil, this iconic dish bursts with herbal freshness and irresistible umami. Perfectly paired with steamed rice, Three Cup Chicken is a simple yet unforgettable meal ready in just 45 minutes. Make this one-pot marvel tonight and transport your taste buds to the streets of Taiwan!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (bone-in, skin-on, chopped into bite-sized pieces)
- 8 pieces Garlic cloves (smashed)
- 20 grams Ginger (sliced)
- 30 grams Thai basil leaves (fresh)
- 60 ml Sesame oil (toasted)
- 60 ml Soy sauce
- 60 ml Shaoxing wine (Chinese rice wine)
- 15 ml Dark soy sauce
- 15 grams Sugar
- 15 ml Neutral cooking oil
- 1 piece Red chili (optional, sliced for heat)
Instructions
Prepare all ingredients by chopping the chicken into bite-sized pieces, smashing the garlic cloves, and slicing the ginger. Pick the basil leaves and set everything aside.
Heat a wok or a deep skillet over medium heat and add the neutral cooking oil followed by the sesame oil. Let the sesame oil heat gently to release its aroma.
Add the smashed garlic, sliced ginger, and optional red chili to the wok. Sauté until the garlic is golden and the ginger is fragrant, about 2-3 minutes.
Increase the heat to medium-high and add the chicken pieces to the wok. Stir-fry until the chicken is golden brown on all sides, about 5-7 minutes.
In a small bowl, mix the soy sauce, Shaoxing wine, dark soy sauce, and sugar until combined. Pour this sauce mixture over the chicken.
Reduce the heat to low and let the chicken simmer in the sauce, uncovered, for about 20 minutes. Stir occasionally to ensure the chicken cooks evenly and absorbs the sauce.
Continue cooking until the sauce thickens into a glossy coating. If needed, increase the heat slightly to reduce the sauce further.
Turn off the heat and immediately add the fresh Thai basil leaves to the wok. Toss the chicken with the basil until wilted and aromatic.
Serve Three Cup Chicken hot with steamed rice and enjoy this iconic Taiwanese dish.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 16.5 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
