Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Moist Carrot Cake with Walnuts and Raisins

This moist carrot cake is naturally sweet, tender, and packed with flavor. Grated carrots give it a soft, luscious texture, while walnuts add a gentle crunch and raisins contribute bursts of natural sweetness. Lightly spiced with cinnamon, it’s a comforting, homemade treat that’s perfect for afternoon tea, a snack, or dessert.

The cake is easy to make, using simple pantry ingredients, and stays moist as it cools. You can enjoy it on its own or elevate it with a cream cheese frosting for a classic twist. Optional additions like nutmeg, ginger, dried cranberries, or shredded coconut make it versatile and customizable, ideal for family gatherings or a cozy treat at home.

Ingredients:

- 150g carrots, grated

- 2 large eggs (approximately 120g)

- 100g brown sugar

- 80ml oil

- 140g all-purpose flour

- 8g baking powder

- 0.5 tsp cinnamon

- 40g chopped walnuts

- 40g raisins

Instructions

1. Prepare the carrots:

- Peel and grate the carrots using the fine or medium side of a grater.

- Set aside. If they release a lot of moisture, gently pat them dry with paper towels (no need to squeeze completely).

2. Prepare the pan and oven:

- Preheat your oven to 180°C (350°F).

- Line a 6-inch square cake tin with parchment paper (bottom and sides if preferred). 

3. Mix the batter:

- In a large mixing bowl, whisk together the eggs, brown sugar, and oil until smooth and slightly lighter in color. This helps incorporate some air and ensures the sugar begins to dissolve.

- Sift in the flour, baking powder, and cinnamon.

- Stir until just combined. Do not overmix — the batter should be smooth but not overworked.

- Fold in the grated carrots, chopped walnuts, and raisins using a spatula.

- Mix gently until they are evenly distributed throughout the batter.

4. Bake the cake:

- Pour the batter into the prepared cake pan and spread it evenly.

- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

- If the top browns too quickly, lightly cover it with foil during the last 10 minutes of baking.

5. Cool the cake:

- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

- The texture will become moister as it cools.

Optional Add-Ons

- Frosting idea: A simple cream cheese frosting (cream cheese + powdered sugar + vanilla) pairs beautifully with this cake.

- Extra flavor: Add a pinch of nutmeg or ginger powder for a spicier note.

- Mix-ins: Swap raisins for dried cranberries, or add shredded coconut for variation.

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Chałka - a Classic Polish Sweet Braided Bread

Chałka is a classic Polish sweet braided bread—soft, fluffy, and lightly sweet, with a rich, tender crumb. Traditionally enjoyed on weekends, holidays, or simply with butter and jam, this version is enriched with eggs, milk, and oil, giving it a delicate texture that stays moist for days.

What makes this chałka extra special is the buttery crumble topping. As it bakes, the crumble turns golden and crisp, adding a gentle crunch and a sweet contrast to the soft bread underneath. The double braid not only looks beautiful on the table but also makes the loaf taller and more festive.

This bread is perfect for breakfast, afternoon coffee, or special occasions. It’s delicious fresh on its own, lightly toasted, or served with honey, jam, or sweet cheese. If you grew up with Polish baking, this chałka will taste wonderfully nostalgic—and if not, it’s a perfect introduction to it.

Ingredients

- 410 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs

- 45ml oil   

- 120 ml milk, at room temperature  

Crumble:

- 30g butter 

- 25g sugar

- 50g flour 

Instructions:

1. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients: flour, yeast, sugar, salt, eggs, oil, and milk.

- Mix on low speed until combined, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little more flour (1 tablespoon at a time).

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover with a tea towel and let rise in a warm place until doubled in size (1½ to 2 hours).

3. Shape the Braided Loaf

- Transfer the dough to a floured work surface.

- Divide the dough into 2 portions:

   Large piece: about ⅔ of the dough

   Small piece: about ⅓ of the dough

- Divide the large piece into 3 equal parts and roll each into a long rope.

- Braid the 3 ropes and pinch the ends to seal. Place this large braid on a lined baking sheet.

- Repeat with the smaller piece to form a second, smaller braid and place it on top of the large one.

- Loosely cover the loaf and let rise until puffy (30–45 minutes).

4. Bake

- Preheat the oven to 190°C (375°F), with the rack in the lower-middle position.

- Brush the top of the loaf with milk or egg wash.

- Sprinkle the prepared crumble evenly over the top of the loaf.

- Bake for 30–40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

5. Cool & Store

- Let the loaf cool completely before slicing.

- Once cooled, wrap tightly in plastic wrap or store in an airtight container.

- To freeze: wrap well and freeze for up to 2 months. Defrost at room temperature before serving.

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Creamy Cauliflower Soup

This creamy cauliflower soup is simple, comforting, and endlessly adaptable. Made with just a handful of everyday ingredients, it blends into a smooth, velvety texture with a mild, slightly sweet flavor that works beautifully on its own or as a base for richer variations. The addition of a small potato (or sweet potato) gives the soup extra body without overpowering the delicate taste of cauliflower.

It’s a perfect weeknight soup—quick to prepare, budget-friendly, and easy to customize. Keep it light with milk or soy milk, or make it more indulgent with cream and cheese. Finish it with your favorite toppings like crunchy croutons, crispy bacon, or toasted seeds for added texture and flavor.

Whether you prefer it Polish-style comfort food, a light Taiwan-friendly version, or a more roasted and savory twist, this cauliflower soup adapts effortlessly to your kitchen and your mood.

Ingredients

- 500g cauliflower

- ½ onion, diced

- 2-3 cloves of garlic

- 20 ml oil

- 1 small potato or sweet potato

- 500ml water or chicken stock

- 100 ml milk or cream

- salt, pepper to taste

Optional toppings

- Croutons

- Fried mushrooms

- Crispy bacon bits

- Toasted almonds or pumpkin seeds

- Drizzle of olive oil or cream

Instructions

1. In a pot, melt butter or heat oil. Add onion and cook on medium-low until soft and slightly sweet (5–7 min). Add garlic, cook 30 seconds.

2. Add cauliflower and potato (if using). Stir, then pour in stock. 

3. Bring to a boil, reduce heat, and simmer 15–20 minutes until very soft.

4. Blend until completely smooth (immersion blender works best).

5. Add milk / soy milk / cream. Warm gently. 

6. Season to taste.

Flavor upgrades:

- Cheesy: add 40–60 g grated Parmesan or cheddar

- Roasted: roast cauliflower at 200°C for 25 min first → deeper flavor

- Garlicky: roast the garlic with cauliflower

- Polish-style: finish with butter + a little cream and serve with croutons

- Taiwan-friendly light version: use soy milk + white pepper + sesame oil drop

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Almond Snowball Cookies

These delicate almond butter cookies are a true melt-in-your-mouth treat. Made with simple ingredients and no eggs, they have a tender, crumbly texture and a gentle nutty flavor from almond powder. Once baked, the cookies are rolled twice in powdered sugar, creating a soft, snowy coating that makes them look as beautiful as they taste.

They’re perfect for holidays, afternoon coffee, or whenever you crave something sweet but not overly rich. The dough is easy to prepare, can be made ahead of time, and freezes well—making these cookies just as practical as they are elegant. One batch yields about 36 small cookies, ideal for sharing (or keeping a few hidden for yourself).

Yield: about 36 cookies

Ingredients

- 225g butter, unsalted

- 90g sugar

- 240g cake flour

- 50g almond powder

For Coating

- 150g sugar powder

Instructions

1. Preparing the Dough:

- In a large bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.

- Add the confectioners’ sugar and beat on medium-high speed until light and well combined. Scrape down the bowl as needed.

- Reduce the mixer speed to low and gradually add the flour and almond powder. Once all the flour is added, increase to high speed and beat until the dough comes together.

- Cover the dough and refrigerate for at least 30 minutes (up to 3 days).

2. Baking

- Preheat the oven to 180°C. Line baking trays with parchment paper.

- Scoop or roll 20 g of dough per cookie and roll into balls. Place them on the tray with space between each cookie.

- Bake for 15 minutes, until the bottoms are lightly golden and the tops are just barely colored.

3. Coating

- Let the cookies cool on the baking tray for 5 minutes.

- Gently roll the warm cookies in confectioners’ sugar and transfer to a wire rack.

- Once completely cooled, roll the cookies in confectioners’ sugar again for a full snowball finish.

4. Storage

- Store covered at room temperature for up to 7 days.

- Baked cookies or unbaked dough balls can be frozen for up to 3 months 

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