Description
Three Cup Chicken (San Bei Ji) is a flavorful Taiwanese classic dish featuring tender chicken thighs braised in a rich sauce made from equal parts soy sauce, shaoxing wine, and sesame oil, complemented by aromatic ginger, garlic, dried chili, and fresh basil. This authentic recipe delivers a perfect balance of savory, sweet, and spicy flavors served over steaming hot rice.
Ingredients
Scale
Chicken and Aromatics
- 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
Sauce
- 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)
Instructions
- Prepare Ingredients: Cut the chicken thighs into 2-inch pieces and set aside. Peel and slice ginger, peel garlic cloves, and prepare dried red chilis and fresh basil leaves, placing them in a separate bowl for easy access.
- Mix Sauce: In a small bowl, combine hot water, shaoxing wine, light soy sauce, dark soy sauce, optional MSG, sugar, and sesame oil. Stir well until the sugar dissolves completely.
- Fry Aromatics: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Add the ginger slices, garlic cloves, and dried red chilis. Fry for about 30 seconds or until the aroma is released but before the garlic burns.
- Sauté Chicken: Increase the heat to high and add the chicken pieces to the pot. Sauté for 2 to 3 minutes, stirring occasionally, until the chicken pieces start to brown slightly on the outside.
- Add Sauce and Braise: Pour the premixed sauce into the pot with the chicken and stir to combine. Bring the mixture to a rapid simmer, then cover the pot and reduce the heat to medium-low. Let the chicken braise gently for 15 to 20 minutes, or until the sauce thickens and the chicken is fully cooked through.
- Finish with Basil and Serve: Turn off the heat and add the fresh basil leaves to the pot. Stir gently until the basil wilts and releases its fragrance. Serve the Three Cup Chicken hot over steamed rice and enjoy the rich, aromatic flavors.
Notes
- Using boneless, skinless chicken thighs helps keep the meat tender and flavorful.
- If you cannot find shaoxing wine, dry sherry can be used as a substitute.
- The optional MSG can be omitted for those sensitive to it without significantly affecting flavor.
- Adjust the number of dried red chilis to your preferred spice level.
- Serve immediately after cooking for best texture and fresh basil aroma.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
Keywords: Three Cup Chicken, San Bei Ji, Taiwanese chicken recipe, braised chicken, authentic Taiwanese cuisine
