Three Cup Chicken (San Bei Ji)

Name: Three Cup Chicken (San Bei Ji)
Total time: 45 min
Yield: 4 servings
Cuisine: taiwanese
Ingredients: 2 piece Whole Chicken Legs; 1 tsp Salt; 0.5 tsp White Pepper; 2 tsp Sugar; 1 cup Basil Leaves; 0.25 cup Ginger; 8 clove Garlic; 3 piece Shallots; 3 piece Red Chili; 0.5 cup Cooking Oil; 1 tbsp Sesame Oil; 0.5 cup Shaoxing Wine; 0.25 cup Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Oyster Sauce

A classic Taiwanese dish, Three Cup Chicken, gets its name from the traditional equal parts of sesame oil, soy sauce, and rice wine used in its preparation. This recipe features tender chicken pieces braised with aromatic ginger, garlic, shallots, and fresh basil, creating a rich, savory, and fragrant sauce that's perfect with white rice.

45 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

850

Calories

65g

Protein

15g

Carbs

65g

Fat

Scale recipe

4 servings

Original recipe

Ingredients15 items

Produce

🌿Basil Leaves1 cup

🫚Ginger¼ cup

🧄Garlic8 clove

🧅Shallots3 piece

🌶️Red Chili3 piece

Meat

🍗Whole Chicken Legs2 piece

Pantry

🍚Sugar2 tsp

🌻Cooking Oil½ cup

🌰Sesame Oil1 tbsp

🍶Shaoxing Wine½ cup

🧂Light Soy Sauce¼ cup

🧂Dark Soy Sauce1 tbsp

🦪Oyster Sauce1 tbsp

Spices

🧂Salt1 tsp

🌶️White Pepper½ tsp

Instructions

1
Wash the chicken legs and cut them into medium-sized pieces, ensuring bones are included.
2
Marinate the chicken pieces with salt, white pepper, and 1 tsp of sugar. Mix well and set aside for 5-10 minutes.
10:00 timer
3
Slice the ginger, garlic, and shallots. Slice 2 of the red chilies diagonally. Pluck basil leaves from the stems, keeping some tender stems, then wash and set aside.
4
Prepare the 'three cups' sauces: For the first cup, mix cooking oil with sesame oil. For the second cup, measure out Shaoxing wine. For the third cup, mix light soy sauce with dark soy sauce.
5
Heat a clay pot over medium-low heat until hot. Add the oil mixture (first cup).
6
Add the sliced ginger, garlic, and shallots to the pot. Sauté until fragrant, but do not burn.
7
Increase heat to medium-high. Add the marinated chicken pieces to the pot, placing them skin-side down first. Sear until the chicken changes color and is slightly browned.
8
Pour in the soy sauce mixture (third cup). Stir well to coat the chicken and allow the sauce to caramelize slightly.
9
If desired, add a little more dark soy sauce for color. Reduce heat to low.
10
Pour in the Shaoxing wine (second cup). Stir gently.
11
If desired, add oyster sauce and the remaining 1 tsp of sugar to enhance flavor. Stir well.
12
Cover the pot and simmer for 2-3 minutes to allow the flavors to meld and the chicken to cook through.
3:00 timer
13
Slowly pour a small amount of Shaoxing wine around the edges of the pot lid, allowing the steam to carry the aroma into the dish.
14
Uncover the pot. Add the sliced red chilies and basil leaves to the pot. Turn off the heat.
15
Stir gently using the residual heat until the basil wilts and releases its fragrance. Serve immediately.

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Cuisinetaiwanese