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Taiwanese 3-Cup Chicken (San Bei Ji)
5 from 4 votes

Taiwanese 3-Cup Chicken (San Bei Ji)

A burst of umami greatness is the most accurate summary of this classic Taiwanese chicken dish. Simple to prepare and a visual and taste sensation to boot. Learn how to make my homespun version.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 442 kcal
Course: Main Course, Appetizer
Cuisine: Chinese, Taiwanese

Ingredients

  • 3 tbsp sesame oil (dark, premium quality)
  • 6 lices ginger (fresh)
  • 6 garlic peeled and left whole, cloves
  • 2 dried red chili optional
  • 4 tbsp dark soy sauce
  • 1 tbsp soy sauce light
  • 1 tbsp brown sugar
  • 3 tbsp Shaoxing wine cooking wine
  • pinch white pepper
  • 1 bunch basil leaves removed from stem - stems discarded, Thai variety
  • 2.2 lb chicken drummettes 1kg, combined
  • 2.2 lb chicken wings 1kg, combined

Instructions

    Cup of Yum
  1. Over a high temperature, heat the sesame oil in a wok or Chinese clay pot until hot. Add the ginger, garlic and chillies and stir fry for 2 minutes.
  2. Add the chicken and stir fry for another 2-3 minutes to get the pan nice and hot again. Add ½ cup water, the dark soy, light soy, sugar, Shaoxing and pepper and stir well.
  3. Reduce the heat to low/medium, pop on a lid and let the chicken simmer gently for 20 minutes until cooked through.
  4. Remove the lid and turn up the heat to reduce the sauce, so that it’s rich, glossy and sticks to the meat. Then remove from the heat.
  5. Stir in the basil and let it wilt in the hot sauce before serving. Serve hot!

Notes

  • Be prepared - Have all your ingredients at the ready, everything happens fast, so have it all at hand to avoid a frenzied search for anything.
  • Be prepared - Have all your ingredients at the ready, everything happens fast, so have it all at hand to avoid a frenzied search for anything.
  • Be prepared - Have all your ingredients at the ready, everything happens fast, so have it all at hand to avoid a frenzied search for anything.
  • Change the chicken - Substitute chicken wings for thighs or legs. You will need to cook them for longer, so may need to splash in a little extra water. 25-30 minutes should be enough time.
  • No Thai Basil? - Instead of Thai basil, use regular basil - you won't get the same fragrant basil experience, but it's pretty damn close.
  • Serving
  • Serving
  • Pair it with plain boiled rice for a satisfying meal. I personally enjoy serving it as a delightful addition to a Chinese or Taiwanese feast. Alternatively, it can be served as a finger-licking snack or appetizer, standing alone. Simply place the bowl in the center of the table, and you'll witness it vanish within minutes.
  • If you have any leftovers, they can be stored in the refrigerator for 3-4 days. They can be enjoyed either cold or gently heated in the microwave. While it is possible to freeze the leftovers, I would recommend consuming them soon after cooking for the best taste, so freezing may not be the ideal option in this case.
  • Alternative cooking method.
  • Alternative cooking method.
  • Be prepared - Have all your ingredients at the ready, everything happens fast, so have it all at hand to avoid a frenzied search for anything.
  • Change the chicken - Substitute chicken wings for thighs or legs. You will need to cook them for longer, so may need to splash in a little extra water. 25-30 minutes should be enough time.
  • No Thai Basil? - Instead of Thai basil, use regular basil - you won't get the same fragrant basil experience, but it's pretty damn close.
  • Pair it with plain boiled rice for a satisfying meal. I personally enjoy serving it as a delightful addition to a Chinese or Taiwanese feast. Alternatively, it can be served as a finger-licking snack or appetizer, standing alone. Simply place the bowl in the center of the table, and you'll witness it vanish within minutes.
  • If you have any leftovers, they can be stored in the refrigerator for 3-4 days. They can be enjoyed either cold or gently heated in the microwave. While it is possible to freeze the leftovers, I would recommend consuming them soon after cooking for the best taste, so freezing may not be the ideal option in this case.
  • I have also prepared this recipe using identical ingredients, but instead of cooking it on the stovetop, I opted for the oven method at a temperature of 200ºC/400ºF. To start, I combined all the ingredients, excluding the basil, and poured the mixture onto a baking sheet. I roasted it for approximately 30-40 minutes, turning it a few times throughout, until it achieved a sticky consistency. Finally, I added the basil, mixed it through, and served the dish.

Nutrition Information

Calories 442kcal (22%) Carbohydrates 7g (2%) Protein 28g (56%) Fat 32g (49%) Saturated Fat 8g (40%) Cholesterol 104mg (35%) Sodium 1358mg (57%) Potassium 288mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 370IU (7%) Vitamin C 3mg (3%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%
Carbohydrates 7g 2%
Protein 28g 56%
Fat 32g 49%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 1358mg 57%
Potassium 288mg 6%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 370IU 7%
Vitamin C 3mg 3%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.