Three Cups Chicken

Three Cups Chicken

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Note: This was first posted in Jan 2009, now updated with new photos and improved recipe.

Three Cups Chicken (San Bei Ji; 三杯鸡) is a popular chicken dish in Taiwanese cuisine. The name is catchy and fancy – in layman terms, it is basically chicken simmered in the trio combination of sesame oil, soy sauce and Chinese wine.

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Despite being called “3 cups”, it does not necessary mean adding one cup each of the condiment – rather, equal parts (1:1:1) of each condiment depending on the amount of chicken you have. One cup of soy sauce and sesame oil, for example, is really too much if you are only cooking for two. 

Three Cups Chicken

Although equal parts is a general rule, one can (and should) be flexible and adjust the ingredients to your liking – for example I generally use lesser light soy sauce to reduce the saltiness, and more Chinese wine and sesame oil for added aroma. What makes this dish quintessentially Taiwanese style is that it is cooked entirely in a Chinese claypot, however you can still cook this either in a wok or other cookware you normally used if you do not have a claypot. Fresh sweet basil is also added at the end as a fragrant finishing touch to this homely dish.

Three Cups Chicken

Three Cups Chicken Recipe

For best results, cook this dish in a claypot; but if you not have a claypot, feel free to use a wok or pan.

Ingredients:

  • 1 1/2 tbsp sesame oil
  • 10 cloves garlic peeled & slightly bruised
  • 6 slices ginger
  • 2 stalks spring onions cut to 5cm (2 inch) lengths
  • 450g chicken thighs cut to small pieces (you can also use half chicken, chicken wings or drummettes)
  • a handful of fresh sweet basil leaves

(A) Sauce

  • 1 tbsp light soy sauce
  • 1 1/2 tbsp Shaoxing wine
  • 1 tsp dark soy sauce
  • 40ml water
  • 1/2 tsp sugar

Directions:

  1. Heat sesame oil in claypot and add garlic cloves, ginger, the thick bottom white ends of the spring onions. Stir fry until fragrant, about 30 seconds.
  2. Add chicken pieces and stir fry until the surface is no longer pink.
  3. Add (A), stir through evenly, and cover the lid to simmer for about 6 minutes.
  4. Add the rest of the spring onions and continue simmering until the sauce is greatly reduced.
  5. When the dish is cooked, stir in some fresh basil leaves before serving.