Three Cup Chicken (San Bei Ji)
A classic Taiwanese dish with rich savory sauce and tender chicken. The aroma of Thai basil and sesame oil makes it irresistible—a must-try for Chinese cuisine lovers.
Ingredients
9 items- Chicken thighs 500g
- Rice wine 100ml
- Soy sauce 60ml
- Sesame oil 60ml
- Rock sugar 20g
- Ginger 1 large piece
- Garlic 10 cloves
- Thai basil 1 bunch
- Chili peppers 2
Nutrition
Steps （7 steps）
Cut the chicken thighs into bite-sized pieces, rinse and pat dry. Slice the ginger, crush the garlic, and pick the basil leaves. Set all ingredients aside.
In a heavy-bottomed pot (e.g., clay pot or iron pot), add the sesame oil over medium-low heat. Gently fry the ginger slices until they curl at the edges and release fragrance, about 2 minutes. Add crushed garlic and sauté for another 30 seconds until aromatic.
Turn the heat to high, add the chicken pieces and stir-fry quickly until the surface changes color and the skin turns slightly golden, about 3 minutes. The chicken should be about 70% done.
Add the rock sugar and stir-fry for about 1 minute until the sugar melts and coats the chicken, creating a caramelized color. Then pour in the rice wine and soy sauce (40ml light + 20ml dark) along the sides of the pot. Stir well to combine.
Once the liquid boils, reduce the heat to low, cover the pot, and simmer for 15 minutes. Stir once halfway through. The chicken should be tender enough to pierce with a chopstick, and the sauce should be reduced to about one-third.
Turn the heat to high to reduce the sauce, stirring constantly to prevent sticking, until the sauce is thick and glazes the chicken nicely, about 2 minutes. Turn off the heat, add the basil leaves, and toss using residual heat until the basil wilts and releases its aroma.
Plate the chicken and garnish with a few fresh basil leaves. Serve immediately with steamed rice or as an appetizer with drinks.
Tips
Using dark sesame oil is key to the authentic flavor. Add basil only at the end to preserve its fragrance. Reduce rock sugar if you prefer less sweetness. Simmer on low heat to keep the chicken tender.
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