Three Cup Chicken (Taiwanese Soy Sesame Oil Rice Wine Braised Chicken)
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.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and pat dry.
- 2
Heat sesame oil and saute ginger and garlic until fragrant.
- 3
Add chicken and sear until lightly browned.
- 4
Add soy sauce, rice wine, and sugar, then simmer over medium heat.
- 5
When sauce thickens, add basil and toss for 30 seconds.
- 6
Turn off heat and serve hot immediately.
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