Traditional Three Cup Chicken (San Bei Ji)
Traditional Three Cup Chicken (San Bei Ji)
Ingredients
For the Chicken
- 2 pounds chicken thighs, bone-in, skin-on, cut into 1 1/2-inch pieces
- 1 ounce ginger, sliced
- 1 head garlic, cloves separated and lightly smashed
- 3 tablespoons sesame oil
- 1 cup fresh basil leaves
For the Sauce (The Three Cups)
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/2 cup sesame oil
- 1 tablespoon granulated sugar
Instructions
- 1
In a medium bowl, combine the soy sauce, Shaoxing wine, 1/2 cup sesame oil, and granulated sugar. Whisk until the sugar is dissolved. This is your 'three cup' sauce. Set aside.
⏱️ 3 min
- 2
Heat 3 tablespoons of sesame oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the chicken pieces in a single layer, skin-side down if possible. Sear for 5-7 minutes until the skin is golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 7 min
- 3
Flip the chicken pieces and add the sliced ginger and smashed garlic cloves to the pan. Sauté for another 2-3 minutes, stirring occasionally, until the ginger and garlic are fragrant.
⏱️ 3 min
- 4
Pour the prepared 'three cup' sauce over the chicken. Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
⏱️ 15 min
- 5
Remove the lid and increase the heat to medium-high. Continue to cook, stirring frequently, for another 5-7 minutes, or until the sauce has thickened and reduced to a glossy glaze that coats the chicken.
⏱️ 7 min
- 6
Stir in the fresh basil leaves and cook for 1 minute until they are just wilted. Serve immediately with steamed white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Three Cup Chicken (San Bei Ji)
For the Chicken
- 2 pounds chicken thighs, bone-in, skin-on, cut into 1 1/2-inch pieces
- 1 ounce ginger, sliced
- 1 head garlic, cloves separated and lightly smashed
- 3 tablespoons sesame oil
- 1 cup fresh basil leaves
For the Sauce (The Three Cups)
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/2 cup sesame oil
- 1 tablespoon granulated sugar
Instructions
- 1
In a medium bowl, combine the soy sauce, Shaoxing wine, 1/2 cup sesame oil, and granulated sugar. Whisk until the sugar is dissolved. This is your 'three cup' sauce. Set aside.
⏱️ 3 min - 2
Heat 3 tablespoons of sesame oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the chicken pieces in a single layer, skin-side down if possible. Sear for 5-7 minutes until the skin is golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 7 min - 3
Flip the chicken pieces and add the sliced ginger and smashed garlic cloves to the pan. Sauté for another 2-3 minutes, stirring occasionally, until the ginger and garlic are fragrant.
⏱️ 3 min - 4
Pour the prepared 'three cup' sauce over the chicken. Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
⏱️ 15 min - 5
Remove the lid and increase the heat to medium-high. Continue to cook, stirring frequently, for another 5-7 minutes, or until the sauce has thickened and reduced to a glossy glaze that coats the chicken.
⏱️ 7 min - 6
Stir in the fresh basil leaves and cook for 1 minute until they are just wilted. Serve immediately with steamed white rice.
⏱️ 2 min