Taiwanese 3 Cup Chicken – 台灣三杯雞

A Chinese dish which originated from Jiang Xi, China. It became wildly popular in Taiwan and since then it has become one of their most iconic dishes.

San bei literally means 3 cups of sauces – namely soy sauce, rice wine and sesame oil. The sauce is cooked on high heat with the chicken which allows it to be reduced and absorbed by the meat.

What follows is intense flavour and aroma coated over every chunk of meat! The Taiwanese version of San Bei Ji (3-cup chicken) also calls for basil to be added at the last step.

This finishing touch adds a refreshing herbal fragrance which is bound to waken up your tastebuds!

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  • Servings: 4

  • Time: 25 min

  • Skill: Easy

Ingredients

  1. 2 large chicken thighs with drumstick (chopped into pieces)

  2. 4 cloves garlic (halved)

  3. 20g sliced ginger

  4. 30g fresh basil

  5. 3 tbsp sesame oil

  6. ½ tsp dark soy sauce

  7. Sauce

  8. 2 tbsp light soy sauce

  9. 3 tbsp hua tiao wine / rice wine

  10. 1 tbsp rock sugar

  11. 2 large chicken thighs with drumstick (chopped into pieces)

  12. 4 cloves garlic (halved)

  13. 20g sliced ginger

  14. 30g fresh basil

  15. 3 tbsp sesame oil

  16. ½ tsp dark soy sauce

  17. Sauce

  18. 2 tbsp light soy sauce

  19. 3 tbsp hua tiao wine / rice wine

  20. 1 tbsp rock sugar

Instructions

  1. In a bowl add 2 tbsp light soy sauce,

  2. 3 tbsp hua diao wine and 1 tbsp rock sugar

  3. Mix until sugar dissolves and set aside

  4. Heat 3 tbsp sesame oil in wok

  5. Add 4 cloves garlic (halved)

  6. 20 g sliced ginger

  7. Stir fry until fragrant

  8. Add 2 large chicken thighs with drumstick (chopped into pieces)

  9. Stir fry chicken until 70% cooked

  10. Add sauce mixture

  11. Add ½ tsp dark soy sauce for colour

  12. Cover and cook for 3 more mins

  13. Add 30g fresh basil

  14. Toss and cook for another 30 secs and serve

  15. In a bowl add 2 tbsp light soy sauce,

  16. 3 tbsp hua diao wine and 1 tbsp rock sugar

  17. Mix until sugar dissolves and set aside

  18. Heat 3 tbsp sesame oil in wok

  19. Add 4 cloves garlic (halved)

  20. 20 g sliced ginger

  21. Stir fry until fragrant

  22. Add 2 large chicken thighs with drumstick (chopped into pieces)

  23. Stir fry chicken until 70% cooked

  24. Add sauce mixture

  25. Add ½ tsp dark soy sauce for colour

  26. Cover and cook for 3 more mins

  27. Add 30g fresh basil

  28. Toss and cook for another 30 secs and serve