Recipes

Three Cup Chicken (San Bei Ji)

A popular Taiwanese/Chinese chicken dish braised in a fragrant sauce made with equal parts rice wine, soy sauce, and sesame oil.

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 6 slices ginger
  • 5 cloves garlic, sliced
  • 1 dried chili, halved
  • 2¼ pounds (1 kg) chicken wings, cut at the joint, wing tips discarded (or 1¾ pounds/800 g pre-cut drumettes and wingettes)
  • ¼ cup (60 ml) warm water
  • ¼ cup (60 ml) Shaoxing wine
  • 2-5 teaspoons dark soy sauce (to taste/color)
  • 1½ tablespoons light soy sauce
  • 2 teaspoons sugar
  • To finish:
    • Small bunch Thai basil leaves or 2 scallions, cut into 2-inch (5 cm) lengths (or both)

Notes

  • Adjust dark soy sauce for deeper color and flavor.
  • Simmer longer for more tender chicken.

Instructions

  1. Heat sesame and vegetable oils in a wok over medium heat. Add ginger, garlic, and chili; let aromatics infuse for 2 minutes.

  2. Increase heat to high. Add chicken in a single layer; sear until golden on both sides.

  3. Stir in warm water, Shaoxing wine, dark soy sauce (start with 2 teaspoons), light soy sauce, and sugar. Cover, reduce heat to medium, and simmer 15 minutes (20 minutes for more tender chicken).

  4. Remove lid, turn heat to high, and reduce sauce until it thickly coats the chicken, stirring to prevent burning.

  5. Toss in Thai basil and/or scallions; fry 1 minute until wilted. Serve hot.