Authentic Three-Cup Chicken Recipe
A classic Taiwanese and Chinese dish, Three-Cup Chicken, or Sanbeiji, gets its name from its three core ingredients: soy sauce, sesame oil, and rice wine. This savory, aromatic chicken is simmered to perfection for a deeply satisfying meal.
Ingredients
- 1 kg chicken thighs boneless and skin-on
- 0.5 cup dark soy sauce or regular soy sauce for less color
- 0.5 cup sesame oil toasted
- 0.5 cup rice wine Shaoxing wine recommended
- 1 head garlic cloves separated and lightly smashed
- 1 piece ginger 2-inch
- 1 cup fresh basil leaves loosely packed
- 2 tbsp sugar optional
- 2 pieces dried red chilies optional
Instructions
- In a large bowl, marinate the chicken pieces with a splash of rice wine for 10-15 minutes.
- Heat a claypot or a large heavy-bottomed pan over medium-high heat. Add the sesame oil.
- Add the ginger slices and garlic cloves to the pot and sauté until fragrant, about 2-3 minutes. If using dried chilies, add them now.
- Add the marinated chicken pieces to the pot and cook until lightly browned on all sides.
- Pour in the soy sauce and remaining rice wine. Add sugar if using. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until chicken is tender and cooked through, stirring occasionally.
- Uncover the pot, increase heat to medium-high, and let the sauce reduce and thicken slightly, about 5-7 minutes. Stir frequently to prevent sticking.
- Just before serving, stir in the fresh basil leaves. Cook for another minute until the basil wilts and releases its aroma.
- Serve hot with steamed white rice.
Notes
For the best flavor and heat retention, cook this dish in a claypot if available. Serve immediately with hot steamed white rice to soak up the delicious sauce. You can also add dried chilies or a few slices of fresh chili for a spicy kick.