Three Cup Chicken - Taiwanese San Bei Ji

A plate of Taiwanese three cup chicken with Thai basil leaves and chilis.

5 from 1 vote

Three Cup Chicken - Taiwanese San Bei Ji

This Taiwanese Three Cup Chicken (San Bei Ji) is savory, aromatic, and packed with the irresistible flavors of garlic, ginger, sesame oil, and fresh basil. It’s an easy, flavor-packed chicken dish that’s perfect with a bowl of steamed rice.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: Chinese, Taiwanese

Diet: Gluten Free, Halal

Servings: people

Calories: 415kcal

Author: Claudia

Ingredients

650 gr chicken thigh fillet
2 cloves garlic
3 cm ginger
3 pcs chilis
15 gr basil leaves Thai
1 tbsp sesame oil
2 tbsp light soy sauce
1 tbsp soy sauce dark
2 tsp palm sugar
2 tbsp Shaoxing wine
1 tsp mushroom powder optional

Instructions

Cut the chicken thighs into bite-sized pieces, about 1–2 inches wide. Place the chicken in a bowl, then add the Shaoxing wine and soy sauce. Mix well and let it marinate for 10–15 minutes.
Heat some cooking oil and sesame oil in a wok. Add the minced garlic and ginger, then stir-fry until fragrant.
Transfer the marinated chicken to the wok and pour in the remaining marinade/sauce.
Add the palm sugar and mushroom powder. Stir well and cook the chicken, turning the pieces occasionally, until they change color and are lightly browned. Cover the wok with a lid and cook for 5 minutes.
Add the chilies and Thai basil. Stir-fry for about 1 minute. Once the Thai basil has wilted and the chicken is well coated with the sauce, turn off the heat. Serve hot with steamed rice.

Notes

Don’t skip the short marinade – Even 10–15 minutes gives the chicken time to absorb the soy sauce and Shaoxing wine before cooking.
Sauté the aromatics until fragrant – Let the garlic and ginger cook briefly in the oil before adding the chicken. This helps release their aroma and builds the flavor of the sauce.
Let the chicken cook before covering – Stir-fry the chicken first until the outside changes color and starts to brown slightly. Then cover the wok so the chicken can finish cooking while staying tender.
Adjust the chilies to your taste – Use fewer chilies or remove the seeds for a milder Three Cup Chicken. Add more if you like it spicy.
Add the Thai basil at the end – Thai basil wilts very quickly. Add it during the final minute of cooking so it stays fragrant and doesn’t lose too much of its fresh flavor.
Watch the sauce near the end – The sauce should reduce enough to coat the chicken rather than stay watery. If there is still too much liquid after removing the lid, cook uncovered for another minute or two.

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