Three Cup Chicken (Taiwanese Soy Sesame Oil Rice Wine Braised Chicken)

Quick answer

Total time: 40 min
Level: Medium
Servings: 3 servings
Ingredients: 8

About this dish

San bei ji, or Three Cup Chicken, is a Taiwanese braise named for the equal measures of soy sauce, sesame oil, and rice wine that form its sauce.

The cooking begins with toasted sesame oil in a clay pot, followed by thin slices of garlic and ginger fried until golden. Bone-in chicken pieces, seared to a light crust, join the pot along with the soy sauce and rice wine. As the liquid reduces over moderate heat, it thickens into a dark, glossy glaze that coats every piece of chicken. The final and defining step is a generous handful of Thai basil leaves stirred in just before serving - the residual heat wilts the leaves and releases a sharp, peppery aroma that lifts the rich sauce. The dish is served directly in the clay pot, still bubbling, and paired with plain steamed rice to soak up the concentrated sauce.

Ingredients (3 servings)

Ingredient	Amount	Unit
chicken thigh	700	g
soy sauce	3	tbsp
sesame oil	3	tbsp
rice wine	3	tbsp
garlic cloves	6	ea
ginger	20	g
sugar	1	tbsp
thai basil	1	cup

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut 700 g chicken thigh into bite-size pieces and press dry with paper towels.

Keep the skin on if using it, since it adds richer flavor and helps the pieces brown instead of steam.
2

Season

Slice 6 garlic cloves thinly and cut 20 g ginger into thin pieces.

In a small bowl, mix 3 tablespoons soy sauce, 3 tablespoons rice wine, and 1 tablespoon sugar so the sugar starts dissolving.
3

Control

Put 3 tablespoons sesame oil in a clay pot or heavy pan and warm it over medium-low heat.

Add the garlic and ginger, then fry gently until the edges turn pale golden, avoiding burnt bitterness.
4

Step

Add the chicken and raise the heat to medium, spreading the pieces in one layer.

Sear for about 4 minutes, turning occasionally, until the surfaces brown and excess moisture on the pot bottom mostly evaporates.
5

Control

Pour in the soy sauce mixture, and when it begins to bubble, cover the pot.

Braise over medium-low heat for about 10 minutes, turning once midway, so the chicken cooks through without reducing too fast.
6

Control

Uncover and boil for about 2 minutes until the sauce clings glossily to the chicken.

When the thickest chicken center has no pink, add 1 cup Thai basil, toss for 30 seconds, and turn off the heat.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Three Cup Chicken is a Taiwanese braise using equal parts soy sauce, sesame oil, and rice wine.
Finish cue: Add the garlic and ginger, then fry gently until the edges turn pale golden, avoiding burnt bitterness.
Avoid this: Do not over-reduce, or the sauce can turn too salty.