Three Cup Chicken
Ingredients
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- 1 1/2 ounces ginger – peeled and sliced 0.25-inch thick
- 10 cloves garlic – lightly crushed, skins on
- 2 pieces dried red chiles – slit lengthwise
- 1/4 cup sesame oil (toasted)
- 2 pounds chicken thighs – bone-in, skin-on, cut into 1.5-inch pieces
- 1/3 cup soy sauce
- 1/2 cup rice wine (Shaoxing or michiu)
- 1 1/2 tablespoons rock sugar – crushed, if in large chunks
- 2 cups Thai basil leaves – loosely packed, larger leaves torn
Instructions
1. Prep the ingredients: slice the ginger, lightly crush the garlic, slit the dried chiles, and pick the Thai basil leaves.
2. Heat the sesame oil in a wok or heavy skillet over medium heat until shimmering, 1–2 minutes.
3. Add the ginger and fry, stirring, until the edges turn light golden and fragrant, 2–3 minutes.
4. Add the garlic and dried red chiles and stir-fry until fragrant without browning, 1–2 minutes.
5. Push the aromatics to the sides. Add the chicken pieces skin-side down in a single layer and sear until lightly browned, 4–5 minutes; flip and sear the second side for 2–3 minutes.
6. Pour in the soy sauce and rice wine and add the rock sugar. Stir to dissolve the sugar and bring to a lively simmer.
7. Cover, reduce to medium-low, and cook until the chicken is cooked through and tender (165°F/74°C), 12–15 minutes.
8. Uncover, increase heat to medium-high, and cook, stirring occasionally, until the sauce reduces to a glossy glaze that clings to the chicken and the pan sounds sizzly with separated oil, 6–10 minutes.
9. Add the Thai basil and toss until just wilted and intensely aromatic, 30–60 seconds. Serve immediately.
Three Cup Chicken, or sanbeiji, is a Taiwanese favorite known for its glossy, clingy glaze and heady aromatics. Tender bone-in chicken is simmered in soy sauce and rice wine, then reduced until the sauce becomes syrupy and coats every piece. Fragrant ginger, whole garlic cloves, and toasted sesame oil form the base, while a final handful of basil brings a peppery, anise-like lift.
Though its name suggests equal parts of three liquids, the modern Taiwanese rendition balances those elements rather than measuring them literally. The dish likely has roots connected to Fujian and Jiangxi cooking, but it took on a distinctive identity in Taiwan, especially with the hallmark addition of basil. Today sanbeiji appears from homes to night markets, often served sizzling in clay pots and eaten with plenty of steamed rice.