San Bei JiThree Cup Chicken
A glossy braised chicken dish with the signature balance of soy sauce, rice wine, and sesame oil. Ginger, garlic, and basil give it the deep aroma and savory sweetness that make it a staple of Taiwanese home cooking.
Prep
15m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 800gChicken Thigh (cut into large pieces)
- 45mlSesame Oil
Aromatics
- 20gGarlic (lightly crushed)
- 25gFresh Ginger (thinly sliced)
Sauce
- 60mlSoy Sauce
- 60mlRice Wine
- 12gWhite Sugar
Aromatics
- 3pcsDried Red Chili (whole)
Topping
- 30gThai Basil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the sesame oil in a wok or deep frying pan over medium heat. Add the garlic, fresh ginger, and dried red chilies and stir just until fragrant.
- 02
Stir together the soy sauce, rice wine, and white sugar in a small bowl.
- 03
Add the chicken thigh to the wok and cook until the pieces lose their raw color and begin to brown around the edges.
- 04
Pour in the sauce, bring it to a steady simmer, then cover and cook over low heat until the chicken is tender.
- 05
Uncover and cook until the liquid reduces to a shiny glaze that coats the chicken.
- 06
Turn off the heat and fold in the Thai basil until just wilted. Serve hot with steamed rice.
Ratings & Reviews
Log in to rate and review this recipe.