Authentic Taiwanese Three Cup Chicken (San Bei Ji)
Authentic Taiwanese Three Cup Chicken (San Bei Ji) featuring tender, bone-in chicken braised in equal parts sesame oil, soy sauce, and rice wine, finished with sweet caramelized garlic, fragrant ginger, and fresh Thai basil.
Ingredients
- •1.75 lb bone-in, skin-on chicken thighs, chopped into 1.5-inch pieces
- •3 tablespoon pure black sesame oil
- •2 oz fresh ginger, sliced into 1/8-inch coins
- •12 cloves garlic cloves, peeled and left whole
- •2 fresh red bird's eye chilies, sliced diagonally
- •0.5 cup Taiwanese Michiu rice wine (or Shaoxing wine)
- •0.25 cup light soy sauce
- •1 tablespoon dark soy sauce
- •1.5 tablespoon Taiwanese rock sugar, crushed (or granulated sugar)
- •1.5 cup fresh Thai basil leaves, packed
Instructions
- 1.
Heat 2 tablespoons of the black sesame oil in a wok or heavy-bottomed clay pot over medium-low heat. Add the ginger slices in a single layer and slowly fry for 3 to 4 minutes until the edges begin to curl and turn slightly golden.
- 2.
Add the whole garlic cloves and sliced red chilies. Continue to sauté over medium-low heat for 2 minutes until the garlic is lightly browned and fragrant, taking care not to burn the sesame oil.
- 3.
Increase the heat to medium-high. Add the chicken pieces in a single layer and sear without moving for 2 to 3 minutes to lightly brown the skin. Flip and sear the other side for another 2 minutes.
- 4.
Pour in the rice wine, light soy sauce, dark soy sauce, and rock sugar. Stir well to dissolve the sugar and coat the chicken evenly.
- 5.
Bring the liquid to a rolling boil, then lower the heat to medium-low, cover with a lid, and simmer for 12 to 15 minutes until the chicken is thoroughly cooked through.
- 6.
Remove the lid and turn the heat to high. Vigorously toss and stir the chicken as the liquid rapidly reduces into a thick, glossy, sticky glaze that clings tightly to each piece (about 3 to 4 minutes).
- 7.
Drizzle the remaining 1 tablespoon of black sesame oil around the edges of the pan. Turn off the heat, fold in the fresh Thai basil leaves, and immediately cover with the lid for 30 seconds to let the residual heat gently wilt the basil and infuse the steam. Stir once and serve immediately with hot steamed white rice.
Tips
- 💡Control the heat when frying ginger and garlic in black sesame oil, as authentic pure black sesame oil can turn bitter if scorched.
- 💡Bone-in, skin-on chicken is essential for authentic flavor and gelatin, which helps naturally thicken the glossy glaze without cornstarch.
- 💡Add the Thai basil strictly off the heat at the very end to preserve its fragrant essential oils and vibrant green color.
Recipe from TheCookbook.ai
Created by Basil Roux