Three Cup Chicken
San Bei Ji
A classic Taiwanese braised chicken dish, renowned for its rich, savory, and aromatic sauce made with equal parts soy sauce, sesame oil, and rice wine, infused with the fragrant notes of garlic, ginger, and fresh basil.
🧂 Ingredients
- 1 kg Chicken thighs(Bone-in, skin-on chicken thighs, cut into 2-inch pieces. Ensure pieces are relatively uniform in size for even cooking.)
- 5 cm Ginger(Peeled and sliced into 1/4-inch thick rounds or half-moons.)
- 6-8 cloves Garlic(Peeled and smashed with the side of a knife to release their aroma.)
- 1 cup Thai basil leaves(Packed. Fresh basil is crucial for the signature aroma. If Thai basil is unavailable, regular basil can be used, though the flavor will differ slightly.)
- 1/4 cup Soy sauce(Low-sodium soy sauce is recommended to control saltiness, adjust to taste.)
- 1/4 cup Sesame oil(Toasted sesame oil for maximum flavor.)
- 1/4 cup Rice wine(Shaoxing wine or other Chinese cooking rice wine is ideal. Dry sherry can be substituted in a pinch.)
- 1 tbsp Sugar(Granulated sugar or rock sugar.)
- 1 tbsp Vegetable oil(Or other neutral cooking oil like canola or grapeseed oil.)
- 1 tbsp Optional: Rock sugar(For a more authentic sweetness and glaze.)
- 1/4 tsp Optional: White pepper(Adds a subtle peppery kick.)
👨🍳 Instructions
- 1
Prepare the chicken: Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving a good sear. If using optional white pepper, toss the chicken pieces with it now.
- 2
Sear the chicken: Heat the vegetable oil in a heavy-bottomed wok or large skillet over medium-high heat until shimmering. Carefully add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until golden brown and slightly crispy. Remove the browned chicken from the wok and set aside.
- 3
Sauté aromatics: Reduce the heat to medium. Add the sliced ginger and smashed garlic cloves to the wok. Stir-fry for about 1-2 minutes until fragrant and lightly golden, being careful not to burn the garlic.
- 4
Deglaze and build the sauce: Pour in the soy sauce, sesame oil, and rice wine. Add the sugar (and optional rock sugar). Stir well to combine, scraping up any browned bits from the bottom of the wok. Bring the mixture to a gentle simmer.
- 5
Braise the chicken: Return the seared chicken pieces to the wok, nestling them into the sauce. Ensure the chicken is mostly submerged. Reduce the heat to low, cover the wok or skillet tightly, and let it simmer gently for 20-25 minutes. The chicken should become tender and cooked through, and the sauce will thicken slightly.
- 6
Finish with basil: Uncover the wok. Increase the heat to medium-high and stir the chicken to coat it evenly with the thickened sauce. Cook for another 1-2 minutes until the sauce is glossy. Stir in the packed Thai basil leaves and toss just until they begin to wilt, about 30 seconds. This preserves their fresh aroma.
- 7
Serve: Immediately transfer the Three Cup Chicken to a serving platter. Serve hot, traditionally with steamed white rice to soak up the delicious sauce.
💡 Pro Tips
- ✓Using bone-in, skin-on chicken thighs provides the most flavor and succulence due to the fat rendering during cooking.
- ✓Do not overcrowd the wok when searing the chicken; this prevents proper browning and can lead to steaming instead of searing.
- ✓Adjust the amount of sugar and soy sauce to your preference. Some prefer a sweeter sauce, while others like it saltier.
- ✓The quality of the sesame oil and rice wine significantly impacts the final flavor. Use toasted sesame oil and a good quality rice wine.
- ✓For an even richer flavor, some recipes call for a small amount of dark soy sauce for color and depth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced shiitake mushrooms along with the ginger and garlic for an earthy, umami boost.
- For a leaner option, use boneless, skinless chicken breast, but be mindful of cooking time to prevent drying out. Reduce braising time to 10-15 minutes.
- Include a few dried chilies or a pinch of chili flakes in step 3 for a touch of heat.
- A tablespoon of oyster sauce can be added in step 4 for extra umami and a slightly thicker sauce.