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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.
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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 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
Nutrition
You ask for drumsticks, thighs, etc but then you say “cut up the chicken” can you clarify?
I assume this would still be great with boneless chicken thighs?
Yeah cut up the drumsticks and thighs. Yes you can use boneless.
If you can’t find Thai Basil can u sub with regular basil?
Well they taste completely different
Interested in crisping up the chicken but deep frying is too much a mess. What do you think of browning the chicken first and then removing it for a short while to saute the ginger and garlic (and put the chicken back in and proceed). Doing this tonight, so I already may have my answer before you have a chance to reply.
On a side note, I’m always looking for classic recipes around the world and somehow, this dish has escaped me so far. I already know it’s going to be good just from looking at the ingredients. Great post
Thanks for trying my recipe!
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!
Thanks.
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.
Correct. Baking soda.
Looks delicious, but the amount of cooking liquid is less than 1/2C. Is this correct?
Yes.
Bee, why did you cook it in a clay pot? Is there something special making this using that? Just curious.
Hi there.
For the 5cm ginger slice. May i know what is the approximate weight of the ginger ?
It doesn’t matter about the weight, just a knob of ginger.
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!
Thanks!
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! :)
Thanks for your support!
Thanks for this recipe! I am excited to try it, but wondered if the garlic should be chopped up or left whole. Great website!!!!!!!!!
The garlic is usually left whole in this recipe.