Bone-in chicken pieces braised in equal parts sesame oil, soy sauce and rice wine with garlic, ginger and fistfuls of Thai basil.
Taiwanese Three-Cup Chicken is a real, traditional Taiwanese dish, known as San Bei Ji. Bone-in chicken pieces braised in equal parts sesame oil, soy sauce and rice wine with garlic, ginger and fistfuls of Thai basil.\n\nSan bei ji, meaning 'three cup chicken', takes its name from the traditional ratio of one cup each of sesame oil, soy sauce and rice wine used in the braise, a technique said to date back to the Song dynasty and later became one of Taiwan's most iconic home and restaurant dishes.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 4
Heat sesame oil in a clay pot or heavy skillet, then fry ginger slices until edges curl and turn fragrant, about 3 minutes.
Add whole garlic cloves and dried chiles, frying for another 2 minutes.
Add chicken pieces and fry until browned on all sides, about 8 minutes.
Add soy sauce, rice wine and rock sugar. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce reduces and clings to the chicken.
Once the sauce has thickened to a glossy glaze, add the Thai basil leaves and toss until just wilted.
Serve immediately in the cooking pot with steamed rice.
Use real Thai basil, not sweet Italian basil β its anise-like punch is essential to the dish's identity.
Fry the ginger until its edges curl before adding anything else; this builds the base aroma of the whole dish.
Let the sauce reduce properly uncovered at the end β a thin, watery sauce means the dish was rushed.
A version with mushrooms and tofu makes a vegetarian take on the same three-cup method.
Some cooks add a whole bird chili for extra heat.
Squid or eggplant can replace chicken using the identical three-cup braising method.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
San bei ji, meaning 'three cup chicken', takes its name from the traditional ratio of one cup each of sesame oil, soy sauce and rice wine used in the braise, a technique said to date back to the Song dynasty and later became one of Taiwan's most iconic home and restaurant dishes.
Shaoxing wine is the closest substitute, though it has a slightly different aroma; dry sherry works in a pinch.
Simmer uncovered rather than covered β trapped steam keeps the sauce thin instead of reducing it.
Yes, though add the basil fresh each time you reheat, since it wilts and loses aroma if reheated repeatedly.
Per serving (320g / 11.3 oz) Β· 4 servings total
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