Taiwanese Three Cup Chicken

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Three Cup Chicken (San Bei Ji) is a beloved Taiwanese classic built on the holy trinity of equal parts soy sauce, toasted sesame oil, and Shaoxing rice wine. Bone-in chicken thighs are gently braised in this glossy trio with ginger, garlic, and dried chilies, then finished off the heat with a generous handful of fresh Thai basil that wilts into the sauce for an unmistakable aromatic finish.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 30 gFat
• 7 gSaturated Fat
• 10 gCarbs
• 1 gFiber
• 6 gSugar
• 36 gProtein
• 1180 mgSodium
• 540 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chicken and braising sauce

• 2 lbs (900 g) bone-in, skin-on chicken thighs, cut into 1.5-inch pieces
• 1/4 cup light soy sauce
• 1/4 cup Shaoxing rice wine
• 2 tablespoons rock sugar (or dark brown sugar)
• 1/4 cup water
• 2-3 dried red chilies, lightly broken
• 10 garlic cloves, smashed
• 1 oz (30 g) fresh ginger, sliced into thin coins

For finishing

• 1/4 cup toasted (dark) sesame oil
• 2 cups packed fresh Thai basil leaves
• 2 scallions, cut into 1-inch pieces
• Steamed jasmine rice, for serving

Directions

1. Pat the chicken pieces dry with paper towels. Smash the garlic, slice the ginger, and pick the basil leaves from the stems, reserving the tender tops.
2. Heat the toasted sesame oil in a clay pot or wide wok over medium heat. Add the ginger slices and cook for 1 minute until the edges turn pale gold, then add the smashed garlic and dried chilies and stir 30 seconds more until fragrant.
3. Add the chicken pieces skin-side down in a single layer and brown for 3-4 minutes until the skin turns golden. Flip and brown the second side for 2 minutes.
4. Pour in the soy sauce, Shaoxing wine, water, and rock sugar. Stir gently to combine, bring to a simmer, then cover and reduce heat to low. Braise for 15 minutes, flipping the chicken once halfway through, until the meat is cooked through and just tender.
5. Uncover and raise the heat to medium-high. Simmer 3-5 minutes, swirling the pot, until the sauce reduces to a glossy glaze that coats the chicken without pooling at the bottom.
6. Turn off the heat, wait 15 seconds, then scatter the Thai basil and scallions over the chicken. Toss once so the residual heat wilts the leaves in about 30 seconds.
7. Spoon the chicken and sauce over bowls of hot jasmine rice so every bite picks up the aromatic juices, and serve straight away.

Cook’s Notes

• Use bone-in, skin-on thighs for the richest flavor and silkiest sauce; boneless breasts dry out before the sauce reduces properly.
• Dark toasted sesame oil is essential here, do not substitute with light or refined sesame oil, which lack the nutty depth.
• Always add the basil off the heat so it wilts gently and stays vivid green; cooking it too long turns the leaves black and bitter.
• Rock sugar gives a cleaner sweetness than granulated; if using brown sugar, dissolve it in 1 tablespoon of hot water before adding to the pot.
• No Thai basil on hand? Combine 1 cup sweet basil with 1/4 cup fresh mint and a pinch of cracked black pepper to approximate the slightly peppery, anise-like notes.

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