Taiwanese Main

Taiwanese Three Cup Chicken

Its name recalls sesame oil, soy sauce and rice wine, not fixed modern cup quantities.

Jump to recipe More Taiwanese food
20 minsPrep time
30 minsCook time
Serves 4Servings
EasyDifficulty
Taiwanese Three Cup Chicken
About this dish

Taiwanese Three Cup Chicken: the story on the plate

San bei ji has roots beyond Taiwan, but the Taiwanese basil-rich version has become particularly recognisable. The name evokes sesame oil, soy sauce and rice wine rather than requiring three literal equal cups in a home recipe. Ginger and whole garlic mellow in the braise, while basil added at the end supplies the fresh fragrance that distinguishes the finished dish. A shared home or restaurant dish; this version balances the three liquids rather than using equal full cups.

Historical background

San bei ji has roots beyond Taiwan, but the Taiwanese basil-rich version has become particularly recognisable. The name evokes sesame oil, soy sauce and rice wine rather than requiring three literal equal cups in a home recipe. Ginger and whole garlic mellow in the braise, while basil added at the end supplies the fresh fragrance that distinguishes the finished dish.

Why it is famous

Its name recalls sesame oil, soy sauce and rice wine, not fixed modern cup quantities. The defining contrast is glossy chicken, reduced sticky sauce.

Cultural significance

A shared home or restaurant dish; this version balances the three liquids rather than using equal full cups. Treat this as one regional or household version; accompaniments and seasoning vary between cooks.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

697Calories
44.9gProtein
68.4gCarbs
24.9gFat
Ingredients

What you need

  • 800 chicken thigh, boneless chunks
  • 35 sesame oil
  • 70 soy sauce
  • 70 rice wine
  • 50 ginger, sliced
  • 30 Garlic, whole cloves
  • 25 Sugar
  • 30 Thai basil
  • 10 chilli
  • 280 jasmine rice, dry
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Measure sauce ingredients first and pat chicken dry. Keep basil separate until the sauce has reduced.
  2. 2. Start cooking the measured rice according to its packet so it is ready when the chicken sauce has reduced.
  3. 3. Warm sesame oil over medium heat; fry ginger and garlic for 3 minutes without burning.
  4. 4. Add chicken and brown lightly for 6–8 minutes.
  5. 5. Add soy, wine, sugar and chilli; simmer uncovered 15–20 minutes until chicken is 75°C for 30 seconds and sauce is reduced.
  6. 6. Fold in basil for the final minute and serve with rice; spoon sauce sparingly as it is concentrated.
Cook smarter

Tips, storage and serving advice

Shopping tips

Measure sauce ingredients first and pat chicken dry. Keep basil separate until the sauce has reduced.

Ingredient quality

Measure sauce ingredients first and pat chicken dry. Keep basil separate until the sauce has reduced. Reduce the sauce until glossy but still spoonable; stir basil in only at the finish.

Common mistakes

Burning toasted sesame oil or reducing the soy mixture too far gives bitter, salty results. Use moderate heat and watch the final minutes.

Chef’s tips

Reduce the sauce until glossy but still spoonable; stir basil in only at the finish.

How to know it is cooked

Measure sauce ingredients first and pat chicken dry. Keep basil separate until the sauce has reduced. Add soy, wine, sugar and chilli; simmer uncovered 15–20 minutes until chicken is 75°C for 30 seconds and sauce is reduced.

Plating advice

A clay-style serving bowl of glossy Taiwanese three cup chicken boneless thigh chunks with whole garlic cloves, ginger slices and fresh wilted Thai basil, rice in a separate small bowl.

Make ahead

Preparation checkpoint: Measure sauce ingredients first and pat chicken dry. Keep basil separate until the sauce has reduced. Prepare and measure components ahead, then follow the cooking, chilling and assembly order in the method. Keep raw animal foods chilled and separate from ready-to-eat ingredients.

Storage and reheating

Cool cooked rice as quickly as possible, ideally within 1 hour, refrigerate at 5°C or below and use within 24 hours. Store toppings separately where possible. Reheat rice only once, until steaming hot throughout; reheat accompanying cooked food thoroughly. Discard rice left at room temperature for extended periods.

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