Taiwanese Three Cup Chicken
Three cup chicken or san bei ji (三杯鸡) is one of the most classic Taiwanese recipes. I always order this dish whenever I eat out at Taiwanese restaurants.
I love Taiwanese recipes because they are unpretentious, humble and homey dishes that are easy to make at home.
Taiwanese cuisine is basically Chinese food with local influences with slightly different cooking methods, local adaptations and variations.
Many Taiwanese dishes remind me of Chinese-Malaysian food. Both share the same origin from Fujian province in China as many early immigrants settled in Taiwan, Malaysia or Singapore.
Other Taiwanese Recipes You Might Like
Why Is It Called Three Cup Chicken?
The name three cup chicken (三杯鸡) comes from the three key ingredients in the recipe:
- Sesame oil
- Chinese rice wine
- Soy sauce
“Cups” refer to the equal ratio instead of literal measurement of three cup chicken recipe.
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 all sorts of “three cup” recipes, for example three cup squid (三杯小卷), tofu, mushrooms or eggplant. All of them are delicious!
How to Make Three Cup Chicken Crispy?
If you like crispy chicken, you may deep fry the chicken quickly until the outer part of the chicken are fried, but may not cooked through inside.
Drain the chicken with paper towels and follow the remaining cooking steps.
How Many Calories per Serving?
This recipe is only 308 calories per serving.
What Dishes to Serve with Three Cup Chicken Recipe?
This dish is best served as a main entree, with steamed rice. For a wholesome Taiwanese meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Three Cup Chicken (三杯鸡)
Easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. This three cup chicken recipe tastes homey and takes 20 mins to make.
Ingredients
- 1 lb. (0.4 kg) chicken drumsticks, chicken thighs or a combination of chicken parts
- 1 tablespoon baking soda to tenderize the chicken, optional
- 2 tablespoons dark sesame oil or toasted sesame oil
- 2-inch (5 cm) piece old ginger, peeled and cut into thin pieces
- 6 cloves garlic, peeled
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons dark sweet soy sauce, kecap manis
- 1 1/2 tablespoons Shaoxing wine
- 1 bunch Thai basil leaves
Instructions
- Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.
- Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
- Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.
- Add the basil leaves and stir well with the chicken, dish out and serve immediately.
Notes
This recipe calls for dark sesame oil or toasted sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
If you don't have sweet soy sauce or kecap manis, you may use 1 tablespoon of dark soy sauce and add 1 teaspoon of sugar.
If you like crispy three cup chicken, you may deep fry the chicken quickly until the outer part of the chicken are fried, but may not cooked through inside. Drain the oil with paper towels and follow the remaining cooking steps.
You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender. If you don't have a clay pot, you can use a regular wok or pan to make this dish.
Nutrition Information
Yield
3Serving Size
3 peopleAmount Per Serving Calories 308Total Fat 19gSaturated Fat 4gCholesterol 93mgSodium 1866mgCarbohydrates 12gFiber 1gSugar 7gProtein 19g
afra
Fabulous!! I stuck to the recipe in every detail and I loved it! I cannot believe I have never before tried tenderising meat. I was amazing and so worth the extra effort. I am already super happy about having this recipe in my regular weeknight repetoir now but the baking powder concept has blown my mind (in a good way) Thank you so much for sharing!
Admin
Thanks.
Joyce
Make sure to use Baking SODA, not Baking powder. Baking powder won’t do a thing to tenderize your meat, but Baking SODA, can be used on any meat, and does a super job at making silky, tender meat.
Rasa Malaysia
Correct. Baking soda.
Scott
Looks delicious, but the amount of cooking liquid is less than 1/2C. Is this correct?
Rasa Malaysia
Yes.
Kimmy
Bee, why did you cook it in a clay pot? Is there something special making this using that? Just curious.
Dixie
I can’t believe I waited this long to make this. All these years of paying exorbitant prices at restaurants. It’s so delicious and easy!
Admin
Thanks!
Haley
Tried this today! I doubled the chicken to feed my whole family, but didn’t double any of the other ingredients. I found the only alteration I had to make was maybe another tbsp or so of soy sauce, and a bit more kecap manis (I did it by taste, didn’t measure. Sorry!). It was very good! I want to keep eating, but I’m so full!
Thank you! :)
Admin
Thanks for your support!
Terry
Thanks for this recipe! I am excited to try it, but wondered if the garlic should be chopped up or left whole. Great website!!!!!!!!!
Haley
The garlic is usually left whole in this recipe.