Three Cup Chicken — San Bei Ji
Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.
About This Recipe
San bei ji — three cup chicken — is one of Taiwan's most beloved dishes, named for the original recipe's equal measures of soy sauce, sesame oil and rice wine. Bone-in chicken pieces are coated in a caramelised, sticky sauce of those three ingredients with sugar, garlic and ginger, then finished with an astonishing quantity of fresh Thai basil that wilts in the sauce and perfumes the entire dish. The result is incredibly complex for such a simple preparation: simultaneously sweet, salty, nutty and deeply herbal. It is eaten everywhere in Taiwan, from home kitchens to night market stalls, and is one of the first dishes Taiwanese people cook for homesick cravings when abroad.
Ingredients
Serves 4
- 800 gbone-in chicken thighs(chopped into pieces)
- 4 tablespoonssoy sauce
- 4 tablespoonssesame oil
- 4 tablespoonsShaoxing rice wine
- 2 tablespoonssugar
- 1 headgarlic(separated into cloves, unpeeled)
- 1 thumbfresh ginger(sliced)
- 3 red chilliesdried or fresh
- 1 large bunchfresh Thai basil(leaves only)
Instructions
- 1
Fry garlic and ginger
Heat sesame oil in a wok or clay pot over medium heat. Add garlic cloves and ginger slices. Fry for 2–3 minutes until fragrant and lightly golden.
Sesame oil has a low smoke point — heat gradually, do not let it smoke heavily.
- 2
Brown the chicken
Add chicken pieces and brown all over, about 5 minutes over medium-high heat.
- 3
Add sauces and braise
Add rice wine, soy sauce, sugar and chillies. Stir to coat. Bring to a simmer, cover and cook for 15 minutes until chicken is cooked through and sauce has reduced to a sticky glaze.
- 4
Add basil and serve
Add the entire bunch of Thai basil leaves. Toss through the sauce — it will wilt immediately. Serve directly from the clay pot or wok over steamed rice.
Pro Tips
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The quantity of basil looks excessive until it wilts — use a whole large bunch.
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A traditional clay pot (砂鍋) gives an earthier flavour — a regular wok works well.
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Serve immediately — the basil loses its fragrance as it sits.
Variations
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Three cup squid (san bei youyu) is an equally popular variation.
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Some modern versions reduce the sesame oil to 2 tablespoons to lighten the dish.
Storage
Refrigerate for up to 3 days. The basil will discolour but the flavour remains good. Reheat in a pan.
History & Origin
Three cup chicken is believed to have originated in Jiangxi province China, where the original dish used rice wine, soy sauce and lard. The recipe was brought to Taiwan and evolved — with sesame oil replacing lard and Thai basil added as a finishing herb — into something distinctly Taiwanese. It is one of the most universally loved dishes in Taiwanese cuisine and has spread to Chinese restaurants worldwide.
Frequently Asked Questions
Can I use boneless chicken?
Boneless thighs work well — reduce cooking time to 12 minutes. However, bone-in pieces give more flavour to the sauce and are traditional.
Nutrition Facts
Per serving (340g / 12.0 oz) · 4 servings total
Time Summary
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