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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