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.

https://mediavine-res.cloudinary.com/video/upload/u2ufozt8fiaov0jcp9po.mp4

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!

Three Cup Chicken is a classic Taiwanese comfort dish where chicken braises in the most delicious sauce. I am using chicken wings because they&#x27;re fun and turn out super tender.

Taiwanese Three Cup Chicken (San Bei Ji)

sesame oil

vegetable oil

13-15 garlic cloves, sliced into large pieces

Thai red chilis (you can use dried Asian chilies instead)

4-5 scallions, white parts only

chicken wings (you can sub boneless chicken thighs

white sugar (you can sub with brown sugar)

Thai Basil leaves (you can sub with regular basil)

Heat wok or cast iron skillet over high...

Heat wok or cast iron skillet over high heat. Once hot, add in sesame oil and vegetable oil. Once oil is hot, add in sliced garlic, sliced ginger, white parts of scallion and Thai red chilies. Cook, stirring frequently, for 4-5 minutes.

Add in chicken wings, spread them evenly over...

Add in chicken wings, spread them evenly over the skillet, and cook undisturbed for 5-6 minutes or until they start to turn golden brown. Flip the wings and cook for another 5-6 minutes.

Push the chicken wings to the perimeter of...

Push the chicken wings to the perimeter of the skillet and add sugar into the middle. Keep stirring the sugar until it starts to caramelize. Then mix everything together, coating the chicken well.

Add in Shaoxing wine, soy sauce and dark...

Add in Shaoxing wine, soy sauce and dark soy sauce and mix everything well. Reduce the heat, cover and cook for 30 minutes, stirring every now and then.

Uncover and cook the chicken for 10-15 minutes...

Uncover and cook the chicken for 10-15 minutes to thicken up the sauce, while spooning the sauce over the wings and flipping them a few times. Cook till the chicken is fall off the bone tender and the sauce coats the wings.

Stir in Thai basil and cook for a...

Stir in Thai basil and cook for a minute. Serve over warm jasmine rice.

A quick and easy, incredibly flavorful one-pot three cup chicken recipe (三杯鸡, Taiwanese San Bei Ji), loaded with garlic and ginger and braised in a sweet soy sauce which caramelizes into a very syrupy sauce that goes amazing with rice!

Three Cup Chicken (三杯鸡, Taiwanese San Bei Ji)

lbs chicken wings ((or any type of dark meat chicken))

butter ((optional))

garlic ((smashed and intact, do not chop them.))

ginger ((1x3 inches))

shallots

5-6 birdseye chili ((medium heat. Use less to make it less spicy or more to make it spicier))

Shaoxing Cooking Wine

soy sauce ((optional))

water

sugar

green onions

basil leaves ((I like to use Thai basil

Cut the 10 slices of ginger and set it aside for later

Peel 10 cloves of garlic and use the side of a knife to smash it down to crush it. Do not cut them into small pieces, leave them intact so that they don&#39;t burn as easily. Don&#39;t worry it will soften and caramelize during the cooking process. Set it aside for later

Peel and chop 4 shallots into 1 inch chunks. Set it aside for later

Cut 3 stalks of green onions 2 inches lengthwise and set aside for the end

Wash and pick 1 cup of basil leaves off the stems and set aside for the end

Preparation

In a bowl, combine the ½ cup of hot water and 3 tablespoons of sugar. Stir it until the sugar has dissolved

Once the sugar has dissolved, add ¼ cup of light soy sauce, 1 teaspoon of dark soy sauce (optional) and ½ cup of Shaoxing wine.

Mix it and set aside for later.

Making the Sauce

Set the stove to medium heat and add the ¼ cup of sesame oil into a small pot. Try to use a pot with tall wall to prevent the oil splatter from getting everywhere. Also try to use a pot that isn&#39;t too wide so that when you put the sauce in, it will be able to cover the chicken.If you are using a claypot, make sure you soak it before you use it to prevent it from cracking.

When the oil is hot and shimmering, add the ginger and toast it for about 3 minutes

Once the ginger has toasted for a bit, add the shallots, chilies and garlic and toast it for 2 minutes until it is golden brown.

Add in the chicken and brown it for approximately 5 to 10 minutes. Keep the garlic, ginger, and shallots on top of the chicken so it doesn&#39;t burn.

Once the chicken has slightly browned, pour in the sauce and cover the pot with a lid. Adjust the heat to medium-low heat and let it braise for 10 minutes.

Once 10 minutes is up, remove the lid and raise the heat back to medium heat. Let everything simmer for 8-10 more minutes (lid off). The sauce will start to caramelize and thicken.

Once 8-10 minutes is up and the sauce should have thickened, if it hasn&#39;t turned syrupy, continue to braise it without the lid for another 1-3 minutes.

Once the sauce is syrupy, add in the green onions and mix well for 1 minute.

Turn off the heat and add in the basil and mix well.

Enjoy with a bowl of rice! (don't eat the ginger slices! Remove them ahead of time, or when you're eating :) )

Putting It Together

This is so delicious! Thank you very much for posting this recipe.

My husband and son love this recipe!!!!!!!!

Omg Joyce this is phenomenal!!!! Finger licking bowl licking good!! I have been looking forward to making this since last week and just wow!! I did lick off each ginger piece before I take it out coz ginger is life!!

I finally made the double batch of these wings, following Joyce's tips for making in advance, and they turned out great! Five red Thai bird's eye chilies plus 4 green ones made a really nice medium spice level. Everything took longer for me though (getting the aromatics browned, and the wings didn't brown well given that there were so many) but it was worth it in the end! Great flavour. I ended up leaving the wings in the sauce to store and I felt that helped the flavour infuse even better. Will make them again for sure! Thanks Joyce!

Recipe video above. This is a popular Taiwanese dish of chicken braised in a sweet-savoury soy sauce with lots of garlic and ginger. Great quick recipe that takes 10 minutes to cook, and it&#39;s got the sort of flavours that&#39;s a guaranteed hit with everyone - kids, grown ups, fussy eaters!Called San Bei Ji in Taiwan, the name &quot;Three Cup Chicken&quot; is said to come from the ingredients in the sauce -  1 cup of each soy, rice wine and sesame oil. Actually, the ratios in the recipe aren&#39;t that far off! But these days you&#39;ll find recipes have refined the quantities for a more balanced flavour. :)Serve with lots of rice. The chicken is strong flavoured, and so is the syrupy sauce (you won&#39;t need much).

Taiwanese Three Cup Chicken

tbsp plain oil - canola (, vegetable, peanut)

chicken

ginger (, ~3mm / 1/8" thick (Note 2))

garlic

red chillies ((barely noticeable spicy,

tbsp toasted sesame oil

tbsp light soy (, or all-purpose soy (Note 4))

tsp dark soy ((Note 4))

tsp white sugar

Chinese cooking wine

White rice

Toast ginger and chilli 30 sec, seal chicken, adding garlic towards end. Add sauce, braise 4 - 5 min until syrupy, stir in sesame oil and basil leaves. Serve!

FULL RECIPE:

ABBREVIATED RECIPE:

Seal chicken - Heat the oil in a non-stick pan over medium low. Add the ginger and chillies, stir for 30 seconds. Turn heat up to high, add chicken and stir until the surface is changes from pink to white, but it&#39;s still raw inside. Add the garlic and stir for another 30 seconds.

Braise - Add sauce, making sure to scrape out all the sugar from the bowl. Stir, and once it starts bubbling, reduce the heat to medium high or medium so it&#39;s simmering fairly rapidly but not wildly - not too low else it will take ages to reduce, not too high else the sauce will reduce too quickly (if it does, add a splash of water). Simmer for 5 minutes, stirring to stain each piece of chicken all over with colour, until the sauce reduces and changes from watery to a thin syrup.

Finish - Stir in the sesame oil, then the Thai Basil leaves until it wilts (~15 seconds). Serve over rice, making sure you use all the syrup in the pan! (It&#39;s intense, so you don&#39;t need much)

Sauce - Mix the ingredients in a small bowl and set aside.

Here I go again with my personalization. Three Cup Chicken looks like the perfect dish for a deep soup bowl, served over fluffy rice to soak up all the sauce. But certain ingredients will be subbed, so not quite the same flavors, but flavors I love:

(1) Pomegranate molasses always, processed sugar never. A tart sensation, less sweet than sugar. I’ll use 1 T.

(2) Caiziyou, probably (IYKYK). But avocado oil in a pinch. NEVER CANOLA, it’s so highly processed!

(3) Dried tarragon subs for any kind of basil — for some reason I’ve been off basil for a while. When you described Thai basil as having a distinctive aniseed flavor, Nagi, I knew that my dried tarragon would work well (my chicken salad is made with it … and with some schmaltz, too).

(4) Just a tip: Buy skin-on, bone-in thighs. Save the bones for stock. Render the skin slowly and gently, cut if you like into generous diamonds — the crispy skins, which should be lightly salted as soon as they’re removed from the pan, are called “gribenes” and I describe them as Ashkenazi chicharrones. When eaten as soon as they cool down enough not to burn your tongue, they literally melt in your mouth. Or they can be chopped and added to chicken, egg, potato dishes … if they don’t get gobbled up. The liquid fat, aka schmaltz, remaining in the pan makes delicious fried … ANYTHING!

Hi Jaffle,  you are a muddy blarvel.  Who cares how much of the house you demolish.  Dozer would be proud of you - you very own guardian angel.  Make sure you look after Nagi and the team.

Good morning, Nagi!
This recipe is right up my alley, I can tell just by the ingredients that I will be hooked. I love Thai food and Asian food because I can adjust the dishes to my dietary needs. (gluten-free, dairy-free, and low sugar *sigh* because I have an autoimmune disorder). As for Jaffle, he has a bit too much freedom, something I just learned the hard way as well. Unplanned, we took a 5-week-old rescue puppy in, a crime story like so many rescues, and Luna, now seven weeks and fast as a wheasel, has reminded me why we have a doggy play pen in the attic. Also, I just ordered a house leash. Jaffle is beautiful. He will be a very big boy. I am in no position to give you advice, but perhaps this video, which opened my eyes, might be something you want to watch as well: https://www.youtube.com/watch?v=OJaT_3RB3LU As always: All the best and thank  you.

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Three Cup Chicken (San Bei Ji)

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Taiwanese Three Cup Chicken

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