Taiwanese Three Cup Chicken (San Bei Ji)
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Watch the original videoImported by Samantha Elaine So on SeeMeCook
A classic Taiwanese dish featuring tender chicken thighs glazed in a savory, aromatic sauce made from equal parts sesame oil, soy sauce, and rice wine, finished with fresh basil.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 65 g
- 60 g
- 12 g
- 18 g
- 10 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 940 g before cooking, which is about 235 g per serving.
Steps
Cut the chicken thighs into bite-sized cubes.
Prepare the sauce by combining equal parts soy sauce, sesame oil, and Shaoxing rice wine in a small bowl. Add a tablespoon of sugar and whisk until combined.
Heat a wok or large skillet over medium-high heat. Add a portion of the sesame oil.
Add the chicken cubes to the wok and sauté until they are browned on all sides.
Add the smashed garlic cloves and sliced ginger coins to the wok with the chicken. Stir-fry for 1-2 minutes until the aromatics are fragrant.
Pour the prepared sauce over the chicken and aromatics.
Simmer the mixture over medium heat, stirring occasionally, until the sauce has reduced and become thickened and glossy, coating the chicken thoroughly.
Turn off the heat and add the fresh Thai basil leaves. Toss well until the basil is just wilted and fragrant.
Serve the chicken immediately over a bowl of hot steamed rice.
Notes
The name 'Three Cup' refers to the traditional ratio of 1 cup each of soy sauce, sesame oil, and rice wine, though modern recipes scale this down to maintain the ratio while suiting smaller portions. Thai basil is essential for the authentic flavor profile of this dish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 524
- Protein
- 35 g
- Carbs
- 7 g
- Fat
- 37 g
- Fiber
- 0 g
Where the calories come from
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