Three-Cup Chicken
Three-Cup Chicken (San Bei Ji) is a beloved Taiwanese dish named for its simple yet flavorful sauce made with equal parts sesame oil, soy sauce, and rice wine. Simmered with garlic, ginger, and fresh basil, the chicken becomes tender, caramelized, and infused with rich, aromatic depth. Served sizzling in a clay pot or wok, it's a bold, comforting dish that perfectly balances savory, sweet, and herbal notes! Visit groovyfoodiess.comfor more of Sarah's recipes!
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 2 lb boneless, skinless chicken thighs
- 3 tablespoons sesame oil
- 20 garlic cloves
- 5 slices of fresh ginger
- 3 Thai red chiles, fresh, plus more for serving
- ⅓ cup shaoxing wine
- 3 tablespoons light soy sauce
- 2 tablespoons rock sugar
- 1 tablespoon dark soy sauce
- 1 handful fresh thai basil
- cooked rice noodles or rice, for serving
Nutrition Info
- Calories 530
- Fat 27g
- Carbs 14g
- Fiber 49g
- Sugar 6g
- Protein 56g
Estimated values based on one serving size.
Preparation
- Cut the chicken into about 2-inch pieces. Set aside.
- Heat a medium wok over medium. Add the sesame oil, and let it heat about 30 seconds.
- Add the garlic, ginger, and chiles. Cook, stirring often, until fragrant, about 2 minutes.
- Add the chicken. Cook, stirring occasionally, until the chicken is 50% cooked or until a pale white color, about 5 minutes. Add the shaoxing wine, light soy sauce, rock sugar, and dark soy sauce.
- Reduce the heat to low. Cover the wok, and simmer for 15–20 minutes, until the chicken is fully cooked, firm, and bouncy.
- Uncover, and increase the heat to medium-high. Cook, stirring, until the sauce slightly thickens, about 3 minutes. Stir in the basil and more fresh chiles to taste.
- Serve with hot rice or noodles.
- Enjoy!
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