Three Cup Chicken

Three cup chicken - easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. So homey, delicious and takes 20 mins to make!!

Three Cup Chicken

Three cup chicken – easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. So homey, delicious and takes 20 mins to make!!

Three cup chicken (三杯鸡) is  one of the most classic Taiwanese recipes, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food—unpretentious, humble, and homey dishes that score high on yum-o-meter.

Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food, not due to proximity but the origin of such dishes from Fujian province where many early immigrants settled in Taiwan and Malaysia/Singapore.

Three cup chicken - easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. So homey, delicious and takes 20 mins to make!!

The name “three cup chicken” (三杯鸡) comes from the three key ingredients: sesame oil, Chinese rice wine, and soy sauce. “Cups” refer to the equal ratio instead of literal measurement. A true and authentic Taiwanese three cup chicken calls for  basil leaves, the soul of the dish that lends an exotic aroma and minty nuance to the taste. Taiwanese also love their “three cup” recipe, for example three cup squid (三杯小卷). Both are equally delectable.

Here is my three cup chicken recipe, adapted to my personal liking. I especially love the sauce with steamed white rice. It’s wonderful! If you like Taiwanese recipes, you should also check out this pork and chicken rolls recipe.

RECIPE HERE: Three Cup Chicken
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150 comments... read them below or add one

  1. Aunt LoLo says:

    Wow…that sounds really fast and yummy!!

  2. Jeff says:

    What is the baking soda for at the beginning?

  3. bubblegum says:

    I love how easy and tasty this receipe looks. I can’t wait to try it. One question, What can i use instead of Shaoxing wine?

  4. Dominique says:

    So simple and tasty… as usual!!! Have a nice weekend…

  5. Eliana says:

    In the picture it appears that there is something else in addition to the chicken and the basil in the dish. Did you add water chestnuts or mushrooms or anything else? Looks great, whatever it is.

  6. OMG!!! I wish I had this now and i had dinner not too long ago!! This looks so so good! Will try it soon!

  7. moona says:


    good recipe.i want clay pot recipe.plz

  8. Yours look really delicious! Thanks for the baking soda trick!

  9. I had tried this dish once. Thai basil leave is the key ingredients in this recipe. The aroma of these leaves made the dish so flavourful. Will try your recipe soon. ;)

  10. Wow…. i know already, next time i can try using baking soda to tenderise the chicken. Thanks for your tips. :)

  11. LunaCafe says:

    Beautiful photo! This dish sounds heavenly. Did you dissolve the baking soda in water and then marinate the chicken in that liquid? Would love to make this. …Susan

  12. Love the look of this! Great for dinner! yum.

  13. Chin says:

    This is one recipe I am looking forward to try. Simple, quick and nutritious. Thanks.

  14. joey says:

    Oh yum! The dark glistening chicken is calling to me! Bookmarked!

  15. jen says:

    this looks fantastic! and best of all, i don’t have to go out and get any additional ingredients! i even have th clay pot! can’t wait to try it!

  16. Just to clarify a comment that was made here – you recommend Thai Basil for this dish? We have an abundance, so I think I need to try this. How much would you ramp up the proportions of the other ingredients for a whole chicken, cut into its parts?? (We have an abundance of those from our CSA). Love this blog, BTW!

    • If you have a whole chicken, then weight it and add the proportion accordingly. My recipe calls for 1 lb of chicken. Thanks for your sweet note about loving my blog. :)

  17. tigerfish says:

    I enjoy this dish too!
    Also, there is “three-cup” mushrooms for vegetarians and mushroom-lovers like me ;)

  18. bel says:

    Hi, im wondering what type of basil you use. Is it the Thai basil or the regular ones? I can only get the regular basil leaves at my place. Thanks.

  19. lyn says:

    Its look yummy but can i omit Shaoxing wine? Or replace anything other then wine or sake.

  20. Lexa says:

    Made this for lunch yesterday. It was fabulous. I just used less kecap manis and added chili. Superb.Definitely a keeper.

    Cookbooks seem to recommend substituting sherry for Shiaxing.

  21. redmachine says:

    Looks really very nice!! Can almost smell it here!

    Will definitely give this beautiful dish a try this weekend. In fact, I went out to buy a bottle of good Shaoxing wine and a bottle of good quality Dark Sesame Oil (good old Ghee Hiang brand) from the Batu Lancang market (where else but in Penang) this afternoon after reading your recipe.

    I love Basil Leaf too. I always cook this famous Thai dish called Kai Pad Bai Ga Prow (Stir fried minced/sliced chicken with basil leaf) using lots of Basil Leaf. It’s so cheap at the Batu Lancang market.

    Hmmm, let me check if I still have my claypot tucked somewhere in the kitchen cabinets…

  22. CADcook says:

    I was at the store looking to buy a clay pot, but they only had ceramic pots, is that the same thing?

  23. this looks so good — i’m surprised to see how easy it is to make

  24. PlatinumGirl says:

    Oooo i simply lurve this dish ….. its very fragrant. Is there a difference between the Thai basil leaves and any other basil leaves ?

  25. This looks so good. I’m going to try it out for my family n in laws. :) If I can’t get Thai basil, can regular basil do?

  26. Zaara says:

    Looks great – nice recipe – I have a ton of fresh thai basil, and run out of ideas with what to do with them. I’m just a little nervous about heating the sesame oil, I did a stir fry once and added sesame oil to a very hot pan, and it gave off such powerful fumes and what I thought was a really strong smell. So I thought I amde a mistake and sesame oil was just supposed to be used as a garnish or flavor enhancer at the end of cooking – i.e. not to be heated at high temperatures?

  27. TT says:

    “1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)”
    – Nobody spotted this? Any Taiwanese here? :-) This must be what you meant by “adapted to my personal liking”? Usually we use a lot of sugar and I believe there was arguments that sugar is consider one of the three cups. Using Kecap Manis definitely is an interesting twist.

  28. Scary says:

    Wow! this was amazing! such a simple dish yet an elegant flavor. I substituted sweet potato starch for the baking soda. It is a good tenderizer and won’t upset your stomach if you fail to wash it all off.

  29. psychomom says:

    made this dish last week, was SOOOO GOOOOD…. thanks for the recipe. can i use the baking soda strategy for steak and other meats? as long as i wash it (the baking soda) off really well. am i washing off any nutrients? i know that if i don’t rinse it well, the food has an ammonia taste to it.

  30. psychomom says:

    oh i forgot, is thai basil any different than the ordinary garden variety basil? i used regular basil.

  31. Cluelessbaker says:

    Yours look GREAT~! Just made this for dinner~~ Not sure if its because I used chicken wings… there seems to be alot of liquid left in the pot … and i cant get the black “glossiness” ( is there even such a word :P ) …. Mine look more brownish ~~ but definitely will try this again~~!!

    Thank you for the recipe~!

  32. May says:

    is the thai basil leave same as the one in the AMerican Basil leave?

  33. jwalker says:

    Oh yeah. This was REALLY good. My wife had had a hard day in the salt mines and came home to this. She thanks you. Did exactly as you said, I have two small sandy pots, heated them up good and hot, the chicken caramelized well, the garlic charred and then got soft, I used very fresh young ginger which was superb and tenderized the chicken with baking soda. My wife said, “again please” so I will. Served it with multi-grain wild rice and super fresh haricot vert picked the same day sauteed with shallots, pine nuts, tamarind and XO Sauce. Thank you thank you for such a wonderful site. Whenever I need something truly authentic and tasty I turn to you. jw

  34. jason kay says:

    Just wanted to finally add a note of how much I love your blog. I’ve tried so many recipes on your site and they’ve all worked so well. Just felt guilty taking so much and giving no thanks :)

  35. Anne says:

    Oh yes I love your beautiful blog! The recipes are great and the photography superb.

    I’ve just made the Three Cups Chicken. Mine is not as pretty as your photo but it’s so quick to make and tastes wonderful, and that’s the important thing.

    Next time — Salt and Pepper Chicken.

    Thanks so much!

  36. Pingback:Shrimp Dumplings (Har Gow) - My guest post on Rasa Malaysia! | FriedWontons4u

  37. Che says:

    Hi, I live in Dubai and there is no way I can get Kecap Manis!!! :(
    Any suggested alternatives? I am desperate to try the recipe!

  38. yt says:

    I tried this recipe and got a double thumbs up from my husband , so I’m passing it on to you. I’ve also tried the spare ribs with black beans — that was very good too !

    Thanks for sharing your recipes !

  39. Gloria Hooker says:

    Do you have a recipe for teriyaki sesame chicken? I had it at a restaurant recently and it was wonderful. Please email your answer. Thanks

  40. Sher says:

    I can’t find kecap manis, what can I use instead?

  41. LindsayB says:

    I made this for dinner last night and it was delicious! Thank you for the recipe.

  42. Brian L says:

    I am cooking this tonight :)

  43. lora says:

    I made this recipe in January and it has since become my favorite recipe! I make it at least once a week now. Once I couldn’t get Thai basil and it just wasn’t the same so now I always keep some in my fridge! Thanks so much for sharing!!

  44. Odie says:

    The Chicken dish in the picture looks delicious! Now, I noticed that the drumsticks appear very small. Did you chop the drumsticks in half before cooking them?
    By the way, I love your site; very informative and yummy recipes!

  45. Pingback:Three-cup chicken « Parlez-vous anglais?

  46. Vera says:

    Thank you very much for such easy cooking recipe. I actually added some slice cili together with the basil and lastly before serve, I put in 1 table spoon of the ShiaoXiang Wine and stir it 1 time evenly so it will have the wine smell. Also I marinated the chicken with all the above seasoning before stir fried :) yummy :)

  47. lala says:

    is the soya sauce light soya sauce or dark?

  48. Grace Winter-Alsop says:


    What can I replace Shaoxing wine or chinese black vinegar with as i am not able to get them in Dubai?

    Thank you

  49. Pingback:Xian Ding Wei Taiwanese Tea Room @ The Curve | Food. I Like.

  50. mott says:

    I actually cook this with porkribs/pork belly. And I marinate it overnight with the basil leaves and sauces, and the dish is just amazing!

  51. Irene says:

    I would like to try this recipe. May I know what Thai basil is called in Cantonese/Mandarin?
    Thank you.

    • susan chan says:

      Thai basil actually smells almost like the italian sweet basil, in chinese, it is called “jiu chen ta” Hope this helps.

  52. Lynne says:

    I love your blog!! You have helped me learn to cook and I made this dish for lunch. Very tasty and so easy to make. You’re a sweetheart.

  53. Simon says:

    Tastes just like the one i used to have in china, except that I had to substute Ketcap manis with Brown sugar which worked just fine.

  54. Pingback:I don’t find Asian food, Asian food finds me « Stanfood

  55. Pauline Cheong says:

    can i omit Shaoxing wine or Thai basil leaves? what is Kecap Manis? what flavour does it give? thanks

  56. This is such an awesome recipe! I made it tonight for a very quick dinner (didn’t have much time to cook because of work today . . . blech!) paired with reheated white rice, and it filled my home with a nice garlicky/gingery smell. The chicken turned out very tender. I can’t wait to make it again.

  57. Pingback:3 Cup Chicken « Weeknite Meals

  58. chona says:

    hello! my employer doesnt like a thai basil leaves, is there any substitute for it, or can i add just add a few leaves.. does it taste good? thank you!

  59. Ned says:

    You say to cut the chicken into pieces…if you use drumsticks do you chop them up with the bone on?

  60. potluckcook says:

    I have to cook vegetarian dishes for 25-30 servings. Have used this recipe with 2 kinds fresh mushrooms (large boxes from Costco, quartered), 2 cans of whole button mushrooms, and 3 packets of vegetarian chicken chunks. Sometimes I can’t get Thai basil – and it really isn’t the same. However, still very good. I love your blog!


  62. Yumyumpiggysbum says:

    Thanks so much for posting your recipe, your photo inspired me to make this but I made a few tweaks. Very simple, easy and tasty to make. Had to substitute Thai basil with chopped spring onion as didn’t think that basil used in Italian cooking would be a good replacement. Desperate now to experience the aroma of Thai basil, I can’t find it in the shops so I’ve now decided to grow it myself!
    Posted my adapted recipe here

  63. Jo says:

    Hi, this recipe is superb! I tried it and it’s perfect.

  64. Nikkayla says:

    Hey there, I tried this recipe out tonight for me and my parents and it was FANTASTIC! :D Thank you so much for this blog there are so many delicious-sounding recipes on here – and this one was stellar, and my parents were very impressed :D

    Thank you so much for the recipe!

  65. Pingback:13th week of cooking « A fulfilled life

  66. Bernice says:

    Hi! Would love to try your three cup chicken recipe, quick question though.. Can’t seem to find Thai basil leaves :( Can I use the dried version? And would I use the same amount of dried Thai basil for the recipe? Thank you! :D I recently tried your sesame oil chicken, it was a hit!

  67. Eva says:

    This dish is great! But one question: When you say Thai Basil do you mean holy basil or sweet basil?
    And which of the two do you use in the Graw Pao and Penang Curry?
    Thanks so much!!

    • susan chan says:

      it is sweet basil for this chicken dish and for graw pao, you use holy basil. As for Panang curry, here in thailand, they use sweet basil too..

  68. Pingback:Three Cup Chicken « appetite. for. sanity.

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  70. Naiwen says:

    hello, i must say this looks really great. I myself am chinese, so yeah, we do cook a lot of that in my family.

  71. SparklingRachel says:

    I absolutely love this dish, sadly I only see it in a few Tawainese restaurant :(

  72. Ying says:

    is there any different between dark soy sauce & dark sweet soy sauce?

  73. The Happy Glut says:

    This recipe looks delicious! I would love to try it when I get my hands on some Kecap Manis! Thanks for uploading these yummy recipes!! :D

  74. David says:

    First off, thank you for sharing all your wonderful recipes with us!! I’ve been a fan of this website for a long time and have had great success following your recipes :)

    I’m planning to make this dish tonight but am unsure how much “6 slices of ginger” is. What is the length of the ginger for this recipe?

    Thank you

  75. angkukueh says:

    Made this tonight and it is absolutely fabulous! The Thai basil made such a difference in taste! Thank you for this recipe!

  76. RecipeNewZ says:

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  77. Frenchie says:

    I’ve been meaning to try this recipe since I saw the pic on Pinterest. I happened to have thai basil at home and I love it! Even my Taiwanese roomies said the flavor was right on! Thank you!

  78. Summicron says:

    I don’t put a big amount of basil, I put HUGE amount of basil in it. Yes it does overpowers the dish but that’s the way I like my 3-cup chicken.

    And I usually add some dried chillies to give it a spicy kick when I’m not cooking this for the kids. Also I reserve a fraction of toasted sesame oil and Shaoxing wine for finishing, adding them near the end.

  79. Three cup chicken with steamed white rice is a perfect combination, it’s my appetizer. Thanks for your recipe and the beautiful pictures.

  80. mcgo11 says:

    Hi Bee, i am your new subscriber. glad about it. i found your food blog as i was finding for 3 cup chicken recipe. would like to inquire if marinating porkchop and beef with baking soda also soften the meat?

  81. Shootingstar says:

    I made this dish yesterday. I really like the flavor of the chicken. But I didnt like how it contained lots of water. I want to ask you how to control the water from the chicken when I cook. Thank you so much.

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  83. Yolanda Kamle says:

    You have amazing dishes. But what can I substitute shaoxing wine with. I don’t use wine in cooking. Is ordinary dried basil leaves ok? Coz here where I live I don’t think there is. Thank you.

  84. Mumsiecooks says:

    Can I use regular sesame oil instead of dark? Will it affect flavor that much? Thanks!

  85. Carol Salyers says:

    My son and I have made this twice. We found all ingredients at our local Asian-Pacific Market and the wine at the liquor store. We have only had trouble getting Thai Basil — it goes very fast at our market. We used regular basil that time, but it’s not the same. Am preparing to make for the third time today. This recipe is outstanding. We serve it with Jasmine or Basmati rice. We followed the recipe pretty much exactly as written, including the baking soda part, which really does make some tender chicken. If you shop at an Asian market in your city, there is usually an employee to help you figure out what you’re looking for. Tricky when the labels aren’t in English!

  86. Mechef145 says:

    I love Chinese dishes and the fact that they try to cook in clay pots as much as possible. Honestly, i think food tastes much better when cooked in clay and i mean unglazed real clay pots, not ceramic ones.  There are so many benefits to clay pot cooking, and i found this website which is dedicated to this type of cooking, very helpful when i was in the process of learning about it: miriamseartehncookware DOT com.   Now i cook all my food in these pots and love the difference it makes in my life. 

  87. Rashida says:

    Thank you for the recipe. I lived in Taiwan for 3 years
    And this was one of my favorite dishes. Please advise what
    can be used as a substitute for the wine.

  88. susan says:

    Can baking soda be used to tenderize beef as well?

  89. dave west says:

    You only cook the chicken for 5 mins.? That seems short for chicken on the bone.
    Is that correct?

  90. Lil says:

    Tried this and was great except that mine was so wet, more like braised. Any suggestion?

  91. Iris Chng says:

    I can’t get Thai Basil. Can I substitute it with sweet Basil?

  92. Lisa B. says:

    A 2-inch piece “OLD” ginger??

    • There are two types of ginger – young and old. Young ginger has very thin almost transparent light yellowish skin. Old ginger has thicker skin…anyway, most markets sell only old ginger so you should be fine…in Asian stores they sell both young and old.

  93. Gordon says:

    Outstanding. Did not have Thai basil so used fresh basil from the garden.

  94. paulina says:

    This recipe looks very easy and very good, I really want to make is OK if I take the skin off? I really don’t know specially because of the baking soda, can I use the baking soda on the meat without the skin? Please advice. Thanks

  95. Debra says:

    Are these chicken drumettes?

  96. Judy says:

    I have horrible knife skills, so since these are already drumsticks, can I just rub the meat with baking soda and continue from there?

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