Three-Cup Chicken (San Bei Ji)

About This Recipe

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.

Ingredients

Serves 4

• 1 kgbone-in chicken thighs(cut into pieces)
• 0.33 cupsesame oil
• 10 clovesgarlic(peeled, left whole)
• 8 slicesfresh ginger(thick)
• 2dried red chilies(optional)
• 0.33 cupsoy sauce
• 0.33 cuprice wine or shaoxing wine
• 2 tbspdark soy sauce
• 2 tbspsugar
• 1.5 cupsfresh Thai basil leaves

Instructions

1. 1

   Fry the aromatics

   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.

2. 2

   Brown the chicken

   Add chicken pieces and cook until browned on all sides, about 8-10 minutes.

3. 3

   Add the liquids

   Pour in soy sauce, rice wine, dark soy sauce and sugar. Stir to combine.

4. 4

   Braise and reduce

   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.

5. 5

   Finish with basil

   Stir in the basil leaves and toss just until wilted, about 30 seconds.

6. 6

   Serve

   Serve immediately over steamed rice, spooning the glossy sauce generously over everything.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions