Description
A national chicken dish in Taiwan. 'Three Cups' refers to the ratio of sesame oil, soy sauce, and rice wine. Cooked without water, it wraps chicken in an exotic Thai basil aroma, forming the ultimate rice thief.
Restaurants serving San Bei Ji (Three Cup Chicken)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken thighs
- Thai basil
- Sesame oil
- Soy sauce
- Rice wine
- Ginger
- Garlic
- Rock sugar
Instructions
- [Authentic Recipe]
- Cleave bone-in chicken thighs and blanch.
- Heat black sesame oil in a claypot; fry massive ginger slices and whole garlic until golden.
- Add chicken and fry until browned.
- Add rock sugar, melting it to glaze the meat.
- Pour in Soy Sauce and Rice Wine (*NO water).
- Cover and braise on low for
- mins until the sauce is syrupy.
- Open lid, dump in massive Thai basil, toss briefly, and serve.
Learn more Spice, substitutes, tips
Key spices
Intense depth of sesame oil and sweet aroma of cooked basil、熱を通したバジルの甘い香り
Substitutes at Japanese supermarkets
Can be perfectly made with JP chicken thighs and sweet basil
Pairing
White Rice (Mandatory) / Taiwan Beer
Trivia
Legend says it originated in Jiangxi when an old woman cooked it for hero Wen Tianxiang before his execution. It crossed to Taiwan, where adding local basil evolved it into a national dish.
Eating tips & etiquette
Served bubbling hot in a claypot. The sesame/basil aroma forces your appetite open. Eating the syrupy sweet-savory chicken over white rice is Taiwanese daily life.
Allergen
Poultry, Sesame, Soybeans, Wheat