Taiwanese Three Cup Chicken with Basil
Taiwanese three cup chicken, or san bei ji, gets its name from the classic trio of sesame oil, soy sauce, and rice wine. The actual amounts are adjusted for a balanced home kitchen version, but the spirit stays the same: glossy chicken, mellow aromatics, and a savory sauce that clings to every piece.
Bone-in chicken pieces give the braise body and stay juicy as the sauce reduces. Garlic cloves and ginger slices soften in the sesame oil first, then the chicken browns before rice wine and soy sauce turn everything fragrant and deeply seasoned.
Fresh basil goes in at the end so it wilts without losing its peppery aroma. Serve the chicken hot with steamed rice, spooning over the syrupy pan sauce and the softened garlic cloves.
The key is steady simmering with the lid slightly ajar near the end. That lets the chicken cook through while the sauce concentrates instead of staying thin or scorching on the bottom of the pan.
Nutrition (per serving)
Directions
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1
Pat the chicken dry very well so it browns instead of steaming in the pan.
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2
Heat the sesame oil in a wide heavy pot or wok over medium heat, then add the garlic and ginger and cook for 2 to 3 minutes until fragrant and lightly golden at the edges.
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3
Add the chicken pieces skin side down where possible and sear for 6 to 8 minutes, turning occasionally, until the surfaces are lightly browned.
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4
Stir in the soy sauce, dark soy sauce, rice wine, sugar, and sliced chile, scraping the bottom of the pot to dissolve any browned bits.
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5
Bring the liquid to a lively simmer, cover, and cook for 15 minutes, turning the chicken once so the pieces season evenly.
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6
Uncover the pot and simmer for 8 to 10 minutes more, stirring often, until the chicken is cooked through and the sauce looks glossy and lightly syrupy.
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7
Fold in the basil leaves and cook for about 1 minute, just until wilted and aromatic.
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8
Rest the chicken off the heat for 5 minutes, then serve with steamed jasmine rice and spoon the sauce, garlic, and ginger over the top.
Ingredients
- Bone-in chicken thighs and drumsticks, cut into 2-inch pieces:2 1/2 lb
- Toasted sesame oil:1/4 cup
- Garlic cloves, peeled:10
- Fresh ginger, sliced into coins:1 1/2 oz
- Low-sodium soy sauce:1/3 cup
- Dark soy sauce:1 tbsp
- Shaoxing wine or Taiwanese rice wine:1/2 cup
- Rock sugar or light brown sugar:1 1/2 tbsp
- Fresh red chile, sliced:1
- Fresh Thai basil leaves:2 cups
- Steamed jasmine rice, for serving:4 cups
Tips & Notes
- Use a wide pot so the sauce reduces quickly without overcooking the chicken.
- If the sauce reduces too fast, add a splash of water and lower the heat before the chicken is fully cooked.
- Thai basil gives the closest aroma, but regular basil still works when it is the only fresh basil available.
