A beloved Taiwanese dish, Three Cup Chicken, or San Bei Ji, gets its name from the traditional equal parts of soy sauce, rice wine, and sesame oil used to create its signature dark, syrupy, and incredibly aromatic sauce. Combined with fresh ginger, garlic, chili, and fragrant basil, it’s a savory delight.
Three Cup Chicken: A Classic Delight
A beloved Taiwanese dish, Three Cup Chicken, or San Bei Ji, gets its name from the traditional equal parts of soy sauce, rice wine, and sesame oil used to create its signature dark, syrupy, and incredibly aromatic sauce. Combined with fresh ginger, garlic, chili, and fragrant basil, it's a savory delight.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 Tbsp vegetable oil
- 1 head garlic cloves smashed
- 3 inch ginger peeled and thinly sliced
- 2 red chilies sliced (optional)
- 0.5 cup Shaoxing rice wine
- 0.5 cup light soy sauce
- 0.5 cup sesame oil
- 1 Tbsp sugar
- 1 cup fresh basil leaves
Instructions
- In a medium bowl, combine the chicken pieces with 1 tablespoon of Shaoxing wine and 1 tablespoon of soy sauce. Marinate for at least 15 minutes.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add smashed garlic, sliced ginger, and red chilies (if using) to the same wok. Sauté for 2-3 minutes until fragrant.
- Return the chicken to the wok. Pour in the remaining Shaoxing rice wine, light soy sauce, and sesame oil. Add the sugar.
- Bring the sauce to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the sauce thickens and coats the chicken, about 10-15 minutes.
- Stir in the fresh basil leaves until they wilt, about 1 minute.
- Serve immediately with steamed rice.
Notes
For an authentic touch, use fresh Thai basil and add it at the very end. You can also add dried shiitake mushrooms (rehydrated) or a few slices of bell pepper for extra flavor and color. Adjust chili to your spice preference. Serve hot with steamed white rice.
