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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.
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. One of my favorite Taiwanese recipes is Taiwanese salt and pepper chicken.
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.
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!
See the recipe card for full information on ingredients.
How To Make Three Cup Chicken
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.
Frequently Asked Questions
This recipe is only 308 calories per serving.
What To Serve With Three Cup Chicken
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.
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Other Recipes You Might Like
Three Cup Chicken (三杯鸡)
Ingredients
- 1 lb (500g) 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 (5cm) 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 baking soda. Set aside for 10 minutes before rinsing the chicken with water. Make sure the baking soda is completely rinsed off. Pat the chicken pieces dry and set aside. This step is optional.
- Heat a clay pot over high heat and add the sesame oil. Add the ginger and garlic, and stir-fry until aromatic. Add the chicken and stir quickly a few times.
- Add the soy sauce, dark sweet soy sauce, and Shaoxing wine, then continue stir-frying the chicken. Cover with 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks great, but I wanted to check first that it really is Chicken Drumsticks that are required, as it would be hard to get the meat off those? Thanks in advance.
You can use any chicken parts.
Thanks. I just wanted to be sure as it says to cut the chicken into pieces and I wanted to be sure I could use any part of the chicken.
Yes, you can use any parts of the chicken.
I guess you’ve not been to Taiwan, chicken is chopped with a meat cleaver and you often get sharp bits of bones in this dish due to that…
Not very “Western”, but the Taiwanese like bone-in chicken. Take it from someone that cracked a tooth his first week living in Taiwan.
What if I don’t have chinese wine? is it ok to omit the wine?
If you don’t have it, then it’s not really 3 cup chicken, as the cup means 1 portion of wine. You can use water but the nuance will not be the same!
Why would you cut drumsticks into pieces?
As pointed out above, it’s normal in Taiwan, the Taiwanese like bone-in chicken, even if there are sharp pieces after having chopped it up with a meat cleaver.
I will definitely enjoy this when i visit Taiwan !
Thank you so much for sharing your recipes. I always know Im going to make a wonderful dish by following your directions. Love the pictures up put up too.
I have a gas stove. Can I put a clay pot on the flame without it breaking? Or, can it be used in a broiler? I’d love to get a clay pot but I was always afraid to try it. Thank you! Kind regards.
I think it’s fine for gas stove. Not sure about broiler.
I like the simple and easy to understand instructions ?
Awesome!
What can I use instead of Shoxing sauce
Can I use chinese dark soya sauce instead of kecap mains?
Yes you can but you can add a little bit for color, and add just a wee bit sugar as Chinese dark soy sauce is very salty.
Thank you for the recipe. Do I have to add some water or stock at all? Or is this a dish without gravy?
You don’t have to add water but you can add a little bit if you like.