three cup chicken

Easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. This three cup chicken recipe tastes homey and takes 20 mins to make.

Three Cup Chicken (三杯鸡)

lb. (0.4 kg) chicken drumsticks, chicken thighs or a combination of chicken parts

baking soda

dark sesame oil sesame oil

(5 cm) piece old ginger, peeled and cut into thin pieces

garlic,

soy sauce

soy sauce, kecap manis

Shaoxing wine

Thai basil leaves

Cut the chicken into pieces and rub them...

Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.

Heat up a clay pot on high heat...

Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.

Add the soy sauce, dark sweet soy sauce,...

Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.

Add the basil leaves and stir well with...

Add the basil leaves and stir well with the chicken, dish out and serve immediately.

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Easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. This three cup chicken recipe tastes homey and takes 20 mins to make.

Three Cup Chicken

Three Cup Chicken, or San Bei Ji, is a popular Taiwanese/Chinese dish. The name refers to the recipe used to make it, including a cup each of the three ingredients that create the sauce: rice wine, soy sauce, and sesame oil.

Three Cup Chicken (San Bei Ji)

sesame oil ((15 ml))

vegetable oil ((30 ml))

ginger

garlic ((sliced))

chili ((halved))

kg chicken wings

water ((60 ml))

shaoxing wine ((60 ml))

soy sauce ((22 ml))

sugar ((8 grams))

Start by putting the sesame oil, vegetable oil, ginger, garlic, and red chili into your wok over medium heat. Let the aromatics infuse the oil for a couple minutes.

Then turn up the heat to high, and add the chicken wings to the wok all in one layer. Sear the chicken until golden brown on both sides. Then add 1/4 cup warm water, ¼ cup Shaoxing wine, dark soy sauce (2-5 teaspoons, depending on how dark you’d like the dish to be), 1 1/2 tablespoons light soy sauce, and 2 teaspoons sugar.

Stir and cover the wok. Turn the heat down to medium and simmer for 15 minutes to cook the chicken through (cook for 20 minutes if you want the chicken to be more tender).

Then remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color. Make sure to stir the chicken during this process to prevent burning.

Throw in your Thai basil and/or scallions and fry another minute until it’s wilted. Serve!

Top 2 three cup chicken recipes from across the web

The most viewed three cup chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Three Cup Chicken (三杯鸡)

Three Cup Chicken (San Bei Ji)

Top 2 three cup chicken recipes from across the web

The most viewed three cup chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Cup Chicken (三杯鸡)

Three Cup Chicken (San Bei Ji)

The most viewed three cup chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine