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Three-Cup Chicken (San Bei Ji)

Taiwan's most famous dish — chicken braised in equal parts sesame oil, soy sauce, and rice wine with a mountain of fresh basil. Unforgettable aroma.

🕐 Prep 10m🔥 Cook 30m🍽️ Serves 4🌶️ Braised● easy⚡ 450 kcal

Three-Cup Chicken (San Bei Ji)

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Ingredients

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2 lbBone-in chicken thighsskin on

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¼ cupSesame oildo not substitute

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¼ cupSoy sauce

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¼ cupRice winesub: dry sherry

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3 tbspSugar

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8 slicesFresh ginger

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8 clovesGarlicsmashed

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1 cupFresh Thai basilsub: Italian basil + pinch fennel seed

Method

Step 1

1

Sear Chicken

Pat chicken dry. Heat sesame oil in a Dutch oven over medium-high. Sear chicken skin-side down until golden, about 4 min. Flip, sear 2 min more. Remove.

Step 2

2

Cook Aromatics

Add ginger and garlic to pot. Stir 30 seconds until fragrant.

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Step 3

3

Add Liquids

Return chicken. Add soy sauce, rice wine, and sugar. Bring to a boil.

Step 4

4

Braise

Reduce to simmer. Cover and cook 20-25 min until chicken is tender and sauce has reduced by half.

Step 5

5

Reduce Sauce

Uncover. Increase heat to high. Boil 2-3 min until sauce is thick and syrupy, coating the chicken.

Step 6

6

Finish with Basil

Remove from heat. Fold in basil until just wilted. Serve immediately over rice.

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Rate This Recipe

4.9 ★ from 287 cooks

Nutrition Per Serving

Calories450 kcal

Protein32g

Carbs12g

Fat30g

Sodium720mg

Fiber1g

💡 Pro Tips

💡 Don't substitute the sesame oil — it's one of the 'three cups' and is essential.

💡 Bone-in, skin-on chicken yields the best texture and flavor.

💡 Basil goes in OFF the heat — residual warmth wilts it in seconds.

🔬 Diet Adaptations

Gluten-FreeUse tamari.

Low-SodiumReduce soy sauce to 2 tbsp + 2 tbsp water.

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🛒 Tools for This Recipe

Carbon Steel Wok (14-inch)

Bamboo Steamer (10-inch)

Spider Strainer (Stainless)

Chinese Chef Cleaver (8-inch)

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