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Taiwanesekyckling

Three-Cup Chicken (San Bei Ji)

Prep time
10 min
Cook time
25 min
Servings
4
Total time
35 min
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Taiwanese classic where chicken is braised in equal parts sesame oil, soy sauce and rice wine with Thai basil. Intensely caramelized and wonderfully fragrant.

Ingredients

  • 600 g chicken wings or thighs
  • 3 tbsp sesame oil
  • 6 garlic cloves, sliced
  • 5 slices fresh ginger
  • 3 tbsp soy sauce
  • 3 tbsp Shaoxing rice wine
  • 1 tbsp sugar
  • 1 bunch Thai basil
  • 2 red chilies (optional)

Method

  1. 1
    Heat sesame oil in a clay pot or heavy pan. Fry garlic and ginger until golden and fragrant.
  2. 2
    Add chicken and brown on all sides.
  3. 3
    Pour in soy sauce, rice wine and sugar (the three cups). Add chili if using.
  4. 4
    Simmer with lid on until sauce reduces and caramelizes around the chicken, about 20 minutes.
  5. 5
    Stir in Thai basil just before serving. Serve with jasmine rice.

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  1. 1

    Heat sesame oil in a clay pot or heavy pan. Fry garlic and ginger until golden and fragrant.

  2. 2

    Add chicken and brown on all sides.

  3. 3

    Pour in soy sauce, rice wine and sugar (the three cups). Add chili if using.

  4. 4

    Simmer with lid on until sauce reduces and caramelizes around the chicken, about 20 minutes.

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Good to know

  • Read through every step before you start and measure everything first.
  • This recipe is written for 4 servings and Swedish kitchen measures.
  • Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Serving profile

Pace
fast weeknight pace
Kitchen load
easy to start
Serving style
Best for
weeknight cooking with fewer decisions

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