Chicken braised in equal parts soy sauce, rice wine and sesame oil with basil and garlic — Taiwan's most famous braised chicken dish.
San bei ji, or three-cup chicken, gets its name from the traditional ratio of soy sauce, rice wine and sesame oil used in equal measure to braise bone-in chicken pieces until the sauce reduces into a dark, glossy, intensely savory glaze that coats every piece. Whole cloves of garlic and thick slices of ginger are fried first in the sesame oil until fragrant and slightly caramelized, building a base the chicken then browns in before the liquid ingredients go in and the whole dish simmers down. What makes san bei ji distinctly Taiwanese, rather than just another soy-braised chicken, is the finish: a generous handful of Thai or Taiwanese holy basil stirred in at the very last minute, wilting just enough to perfume the dish without losing its peppery, slightly anise-like punch. The reduction of the braising liquid is the technical heart of the dish — cooked uncovered toward the end specifically so the sauce thickens into a glaze rather than remaining a thin, soupy braise. Cooked traditionally in a clay pot, which is said to help the flavors deepen and the sauce reduce more evenly, san bei ji is one of the most iconic dishes in Taiwanese home cooking and restaurant menus alike, instantly recognizable by its deep color and basil aroma.
Serves 4
Heat sesame oil in a clay pot or heavy pot over medium heat. Add garlic, ginger and dried chilies, fry until fragrant and lightly golden, about 3-4 minutes.
Add chicken pieces and cook until browned on all sides, about 8-10 minutes.
Pour in soy sauce, rice wine, dark soy sauce and sugar. Stir to combine.
Bring to a simmer, cover, and cook 15-20 minutes until the chicken is cooked through. Uncover and simmer another 5-8 minutes until the sauce reduces to a thick, glossy glaze.
The uncovered reduction step is essential — this is what turns the braising liquid into the signature dark, sticky glaze.
Stir in the basil leaves and toss just until wilted, about 30 seconds.
Serve immediately over steamed rice, spooning the glossy sauce generously over everything.
Use Thai or Taiwanese holy basil, not sweet Italian basil — the flavor is distinctly more peppery and anise-like, and it's essential to the dish's identity.
Don't skip the uncovered reduction at the end; it's the step that turns the sauce from a thin braise into the classic thick, glossy glaze.
A clay pot holds and distributes heat more evenly than metal, though a heavy Dutch oven works nearly as well.
Add mushrooms or tofu puffs to the braise for a heartier, more substantial version.
Reduce or omit the dried chilies for a milder version without losing the core flavor.
Use chicken wings instead of thighs for a popular street-food-style variation.
Refrigerate up to 4 days; the flavor deepens overnight. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much in the fridge.
San bei ji is one of Taiwan's most iconic dishes, with its name referencing the traditional one-cup-each ratio of soy sauce, rice wine and sesame oil used in the braise, a technique some trace back to Jiangxi cuisine in mainland China before it became firmly established as a Taiwanese specialty. It's considered by many food writers to be among the handful of dishes most representative of Taiwanese home cooking and restaurant menus alike.
Thai and Taiwanese holy basil have a more peppery, slightly anise-like flavor than sweet Italian basil — while sweet basil can work in a pinch, it changes the dish's signature character noticeably, so it's worth seeking out Thai basil at an Asian grocery store.
Cooking the braise covered keeps moisture in while the chicken cooks through, but removing the lid at the end lets excess liquid evaporate so the sauce thickens into the thick, glossy glaze that defines the dish — skipping this leaves it too thin and soupy.
Bone-in thighs are strongly preferred since they stay moist and flavorful through the braise; chicken breast tends to dry out and doesn't hold up as well to the longer cooking time.
Per serving (320g / 11.3 oz) · 4 servings total
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