Three Cup Chicken, or San Bei Ji, is a classic Taiwanese dish known for its rich, bold flavors. The name “Three Cup” refers to the equal portions of three key ingredients: soy sauce, sesame oil, and Shaoxing wine, which form the flavorful sauce that coats tender, juicy pieces of chicken. With the aromatic punch of garlic, ginger, and fresh Thai basil, this dish is a perfect balance of savory, sweet, and fragrant.
Ingredients:
For the Chicken:
- 2 pounds chicken thighs (boneless and skinless, cut into bite-sized pieces)
- 1 tablespoon of baking soda (to help tenderize the chicken)
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger (minced)
- 8 cloves garlic (halved)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 bunch Thai basil leaves
For the Sauce:
- ¼ cup Shaoxing wine
- ¼ cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
Instructions:
- Prepare the Chicken: Toss the bite-sized chicken pieces with 1 tablespoon of baking soda in a bowl. Let it sit for 15 minutes to tenderize the meat. Afterward, rinse the chicken thoroughly under cold water and pat it dry with paper towels.
- Coat the Chicken: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Toss the chicken pieces in the slurry until evenly coated.
- Sear the Chicken: Heat 2 tablespoons of toasted sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes.
- Sauté Aromatics: In the same skillet, add the minced ginger and halved garlic. Sauté for 1-2 minutes, until fragrant and slightly golden.
- Add the Sauce: Pour in the Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and the additional tablespoon of toasted sesame oil.
- Simmer with Chicken: Return the browned chicken pieces to the skillet and stir to coat them in the sauce. Reduce the heat to medium and let the chicken simmer in the sauce for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Finish with Thai Basil: Turn off the heat and stir in the fresh Thai basil leaves. Let the residual heat wilt the basil, releasing its aromatic flavors.
- Serve: Serve the three cup chicken hot with steamed rice, ensuring to spoon plenty of the rich sauce over the top.
Conclusion:
This Three Cup Chicken is bursting with deep, rich flavors from the combination of soy sauce, Shaoxing wine, and toasted sesame oil. The tender chicken, aromatic garlic and ginger, and fresh Thai basil make this dish an absolute must-try for lovers of Taiwanese cuisine.
Three Cup Chicken (San Bei Ji)
Tender chicken thighs cooked in a rich sauce of soysauce, Shaoxing wine, and toasted sesame oil, infused with garlic, ginger, andfresh Thai basil. A Taiwanese classic perfect with steamed rice.
Ingredients
For the Chicken:
- 2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 tablespoon of baking soda to help tenderize the chicken
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger minced
- 8 cloves garlic halved
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 bunch Thai basil leaves
For the Sauce:
- ¼ cup Shaoxing wine
- ¼ cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces with 1 tablespoon of baking soda in a bowl. Let it sit for 15 minutes to tenderize the meat. Afterward, rinse the chicken thoroughly under cold water and pat it dry with paper towels.
- Coat the Chicken: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Toss the chicken pieces in the slurry until evenly coated.
- Sear the Chicken: Heat 2 tablespoons of toasted sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes.
- Sauté Aromatics: In the same skillet, add the minced ginger and halved garlic. Sauté for 1-2 minutes, until fragrant and slightly golden.
- Add the Sauce: Pour in the Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and the additional tablespoon of toasted sesame oil.
- Simmer with Chicken: Return the browned chicken pieces to the skillet and stir to coat them in the sauce. Reduce the heat to medium and let the chicken simmer in the sauce for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Finish with Thai Basil: Turn off the heat and stir in the fresh Thai basil leaves. Let the residual heat wilt the basil, releasing its aromatic flavors.
- Serve: Serve the three cup chicken hot with steamed rice, ensuring to spoon plenty of the rich sauce over the top.