Name: Three Cup Chicken (San Bei Ji) – AUTHENTIC! Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Taiwanese
Ingredients: 2 lbs chicken thighs (boneless, skinless, cut into 2″ pieces); 6 slices ginger; 6 cloves garlic; 4 dried red chilis; 2 cups fresh basil leaves; 1/4 cup hot water; 1/4 cup shaoxing wine; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1/4 tsp msg (optional); 2 tbsp sugar; 1 tbsp sesame oil; 2 tbsp avocado oil (for frying)

Introduction

Three Cup Chicken, or San Bei Ji, is a classic Taiwanese dish known for its rich, aromatic sauce and tender chicken. Made with just three key liquids—soy sauce, sesame oil, and shaoxing wine—this recipe delivers bold flavors that perfectly complement fragrant basil and spicy chili. It’s a comforting, satisfying meal that’s simple to prepare at home.

The image shows a close-up of a glossy dark brown sauce coating chunks of cooked chicken, fresh green basil leaves, and a whole dried red chili pepper held by a wooden spoon above a red pot. The sauce looks sticky and thick, wrapping the tender chicken pieces and vibrant green leaves, with the background inside the pot showing traces of the same sauce on the sides. The texture is shiny and rich, and the dish has a warm, savory feel. The surface below the pot is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs (boneless, skinless, cut into 2″ pieces)

1/4 cup hot water

1/4 cup shaoxing wine

2 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 tsp MSG (optional)

2 tbsp sugar

1 tbsp sesame oil

6 slices ginger

6 cloves garlic

4 dried red chilis

2 cups fresh basil

2 tbsp avocado oil (for frying)

Instructions

Step 1: Cut the chicken thighs into 2-inch pieces. Prepare the ginger, garlic, dried chili, and basil, placing them in a separate bowl for easy access.

Step 2: In a bowl, combine hot water, shaoxing wine, light soy sauce, dark soy sauce, MSG (if using), sugar, and sesame oil to make the sauce mixture. Stir well until the sugar dissolves.

Step 3: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Add the ginger, garlic, and dried red chilis, frying for about 30 seconds until fragrant.

Step 4: Increase the heat to high, add the chicken pieces, and sauté for 2 to 3 minutes until they are slightly browned on all sides.

Step 5: Pour in the premixed sauce, stir to combine, then bring to a rapid simmer. Cover the pot and reduce heat to medium-low. Let it braise for 15 to 20 minutes until the sauce thickens and the chicken is cooked through.

Step 6: Turn off the heat and stir in the fresh basil leaves until wilted. Serve immediately over hot steamed rice for a complete meal.

Tips & Variations

Use fresh Thai basil for a slightly different aroma and flavor that pairs wonderfully with this dish.

Add a splash of dark soy sauce if you prefer a deeper color and richer taste.

Adjust the number of dried chilis according to your preferred heat level.

For a lighter version, skimp on sugar or substitute with honey for a subtle sweetness.

If you can’t find shaoxing wine, dry sherry can be an acceptable substitute.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful for this braised dish. If using breasts, watch carefully to avoid drying them out during cooking.

What can I serve with Three Cup Chicken?

This dish is traditionally served over steamed white rice, which soaks up the savory sauce beautifully. It also pairs well with simple stir-fried greens or a light Asian-style cucumber salad.