Three Cup Chicken (San Bei Ji) – AUTHENTIC! Recipe

Introduction

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish known for its rich, savory sauce and aromatic basil. Made with tender chicken thighs cooked in just three key liquids, this recipe delivers incredible flavor with simple ingredients.

Ingredients

• 2 lbs chicken thighs (boneless skinless, cut to 2″ pieces)
• 1/4 cup hot water
• 1/4 cup shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/4 tsp MSG (optional)
• 2 tbsp sugar
• 1 tbsp sesame oil
• 6 slices ginger
• 6 cloves garlic
• 4 dried red chilis
• 2 cups fresh basil
• 2 tbsp avocado oil (for frying)

Instructions

1. Step 1: Cut the chicken thighs into 2-inch pieces and set aside. Prepare the ginger, garlic, dried red chilis, and basil, placing them separately.
2. Step 2: In a bowl, combine hot water, shaoxing wine, light soy sauce, dark soy sauce, MSG (if using), sugar, and sesame oil to make the sauce mixture.
3. Step 3: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Fry the ginger, garlic, and dried red chilis for about 30 seconds until fragrant.
4. Step 4: Increase the heat to high, add the chicken pieces, and sauté for 2–3 minutes until the chicken begins to brown slightly.
5. Step 5: Pour in the premixed sauce, stirring to combine. Bring to a rapid simmer, then cover and reduce the heat to medium-low. Braise for 15–20 minutes until the sauce thickens.
6. Step 6: Turn off the heat, stir in the fresh basil until wilted. Serve the dish hot over steamed rice and enjoy!

Tips & Variations

• Use fresh Thai basil for a more authentic flavor and aroma.
• Substitute chicken thighs with drumsticks for a different texture.
• Add a splash of toasted sesame oil at the end for extra nuttiness.
• If you prefer less heat, reduce the number of dried red chilis or remove seeds before cooking.

Storage

Store leftover Three Cup Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the sauce from drying out. The flavor may deepen after a day, making it even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

You can use chicken breasts, but thighs are preferred for their juiciness and ability to stay tender during braising. If using breasts, avoid overcooking to prevent dryness.

What can I substitute for shaoxing wine?

If you don’t have shaoxing wine, dry sherry or a combination of white wine and a pinch of sugar can be used as a substitute to maintain the dish’s signature flavor.

Three Cup Chicken (San Bei Ji) – AUTHENTIC! Recipe

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4.8 from 85 reviews

Authentic Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish known for its rich, savory, and aromatic flavors. Featuring tender chicken thighs braised with ginger, garlic, dried chili, and fresh basil in a flavorful sauce made from shaoxing wine, soy sauce, and sesame oil, this dish is perfect served over steamed rice for a comforting meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Taiwanese

Ingredients

Scale 1x2x3x

Chicken and Aromatics

• 2 lbs chicken thighs (boneless, skinless, cut into 2-inch pieces)
• 6 slices ginger
• 6 cloves garlic
• 4 dried red chilis
• 2 cups fresh basil

Sauce

• 1/4 cup hot water
• 1/4 cup Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/4 tsp MSG (optional)
• 2 tbsp sugar
• 1 tbsp sesame oil

Cooking Oil

• 2 tbsp avocado oil

Instructions

1. Prepare Ingredients: Cut the chicken thighs into 2-inch pieces. Peel and slice ginger, peel and crush garlic cloves, and have dried red chilis and fresh basil ready in separate bowls for easy assembly.
2. Mix the Sauce: In a small bowl, combine hot water, Shaoxing wine, light soy sauce, dark soy sauce, MSG if using, sugar, and sesame oil. Stir until the sugar is dissolved to create a balanced savory and slightly sweet sauce.
3. Sauté Aromatics: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Add ginger, garlic, and dried chilis and fry for about 30 seconds until fragrant, releasing their aroma into the oil.
4. Brown the Chicken: Increase the heat to high and add the prepared chicken pieces. Sauté for 2 to 3 minutes, stirring occasionally, until the chicken is slightly browned on all sides, which adds depth of flavor.
5. Braise the Chicken: Pour in the premixed sauce and stir to combine thoroughly. Bring the mixture to a rapid simmer, then cover the pot and reduce the heat to medium-low. Let it braise gently for 15 to 20 minutes until the sauce thickens and the chicken is cooked through and tender.
6. Finish with Basil: Turn off the heat and add fresh basil leaves. Stir gently until the basil wilts into the hot sauce, infusing it with a fresh herbal note. Serve the flavorful Three Cup Chicken immediately over hot steamed rice and enjoy!

Notes

• Using dark soy sauce enhances the color and adds a deeper flavor; avoid substituting with regular soy sauce alone.
• Adjust the number of dried red chilis to control the spiciness level.
• For best results, use a heavy-bottomed pot or Dutch oven to prevent burning during braising.
• Fresh basil is essential for authentic flavor; Thai basil is recommended if available.
• MSG is optional but may enhance umami; omit if sensitive or preferred.

Keywords: Three Cup Chicken, San Bei Ji, Taiwanese chicken recipe, braised chicken, ginger garlic chicken, sesame oil chicken