San Bei Ji (Taiwanese Three-Cup Chicken with Basil)
Local name: 三杯雞
In short: San bei ji is Taiwan's famous three-cup chicken: bone-in chicken braised with sesame oil, soy sauce, rice wine, ginger and garlic, then finished with basil. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Three-cup chicken gets its name from the three seasonings once measured in equal cups: sesame oil, soy sauce and rice wine. Bone-in chicken is seared with a generous heap of ginger and whole garlic cloves, then cooked down in a covered pot until the sauce clings like a sticky glaze. A handful of Thai basil, wilted in at the very end, gives the dish its unmistakable scent. Serve it with plain rice.
Instructions
- Pat the chicken pieces dry with paper towels. Slice the ginger into coins about 3 mm (1/8 in) thick and peel the garlic cloves, leaving them whole.
- Heat the sesame oil in a clay pot, heavy casserole or wide wok over medium heat. Add the ginger and fry for 3 minutes, until the edges curl and the kitchen smells strongly of it. Add the garlic and chilies and fry for 2 minutes until the garlic turns pale gold.
- Add the chicken skin-side down. Sear for 5 to 6 minutes until golden, then turn the pieces and brown the other side for 3 minutes.
- Pour in the soy sauce and rice wine, sprinkle over the sugar and stir. Bring to a boil, cover and cook over medium-low heat for 15 minutes, stirring once or twice, until the chicken reaches 74°C (165°F) at the thickest part.
- Uncover, raise the heat to high and cook for 4 to 5 minutes, stirring often, until the sauce reduces to a sticky glaze that coats the chicken.
- Turn off the heat, scatter in the basil and cover for 30 seconds until just wilted. Stir once and serve straight from the pot with steamed rice.
Tips
- Use thighs or drumsticks. Breast meat dries out in the long, covered cook and loses the sticky, rich texture this dish is known for.
- Add the basil off the heat. Cooking it any longer turns the leaves dark and flattens the aroma that defines the dish.
Questions and answers
Why is it called three-cup chicken?
The traditional recipe used one cup each of sesame oil, soy sauce and rice wine. Modern home versions use far less, but the three-part seasoning and the name have stayed the same.
Can I make three-cup chicken without a clay pot?
Yes. A heavy lidded pan or a wok with a lid works well. A clay pot holds steady heat and keeps the sauce bubbling at the table, but it is not required for good flavor.
What can I use instead of Thai basil?
Thai basil is the closest match to the Taiwanese basil used on the island. Sweet basil also works but tastes milder, so add a generous extra handful and a pinch of black pepper.
How long does it take to make San Bei Ji (Taiwanese Three-Cup Chicken with Basil)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in San Bei Ji (Taiwanese Three-Cup Chicken with Basil)?
About 460 kcal per serving, with 30 g of protein, 8 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 8 g |
| Fat | 34 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
