Three Cup Chicken, or San Bei Ji, is a classic Taiwanese and Chinese dish featuring tender chicken thighs in a rich, savory, and aromatic sauce. Its unique flavor comes from equal parts sesame oil, soy sauce, and rice wine, enhanced with ginger, garlic, and fresh basil.
Three Cup Chicken Recipe
Three Cup Chicken, or San Bei Ji, is a classic Taiwanese and Chinese dish featuring tender chicken thighs in a rich, savory, and aromatic sauce. Its unique flavor comes from equal parts sesame oil, soy sauce, and rice wine, enhanced with ginger, garlic, and fresh basil.
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1 tablespoon light soy sauce for marinade
- 1 teaspoon cornstarch for marinade
- 1/4 cup dark sesame oil for sauce
- 1/4 cup light soy sauce for sauce
- 1/4 cup Shaoxing wine or dry sherry
- 1 head garlic peeled and lightly smashed
- 1 inch fresh ginger peeled and thinly sliced
- 3-5 dried red chilies optional
- 1 cup fresh basil leaves loosely packed
- 2 tablespoons vegetable oil for cooking
Instructions
- 1. In a bowl, toss the chicken pieces with 1 tablespoon light soy sauce and cornstarch. Let marinate for 10-15 minutes.
- 2. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the wok and set aside.
- 3. Reduce heat to medium. Add the dark sesame oil to the wok, then add the smashed garlic, sliced ginger, and dried red chilies (if using). Sauté until fragrant, about 2-3 minutes, being careful not to burn the garlic.
- 4. Pour in the 1/4 cup light soy sauce and Shaoxing wine. Bring the sauce to a gentle simmer, scraping any browned bits from the bottom of the wok.
- 5. Return the browned chicken to the wok, stirring to coat evenly with the sauce. Continue to simmer, stirring occasionally, until the sauce has reduced and thickened into a glossy glaze, about 10-15 minutes.
- 6. Just before serving, stir in the fresh basil leaves. Cook for about 30 seconds, or until the basil wilts and releases its aroma. Serve immediately with steamed white rice.
Notes
For an authentic touch, use a clay pot for cooking. You can add shiitake mushrooms or bell peppers for extra vegetables. If you don't have Shaoxing wine, dry sherry can be a substitute, but the flavor will differ slightly. Ensure basil is added at the very end to preserve its aroma.
