Authentic Taiwanese Three Cup Chicken (San Bei Ji)
Bite-sized chicken thighs braised in equal cups of toasted black sesame oil, soy sauce, and Shaoxing rice wine with caramelized ginger coins, whole garlic cloves, and fragrant Thai basil.
History & Origins
From Jiangxi Folklore to Taiwanese Night Market Icon
Tracing back to Song Dynasty Jiangxi, San Bei Ji was perfected in Taiwan by simmering chicken in a trio of pantry staples inside a sizzling clay pot and finishing with abundant Taiwanese basil.
Ingredients
Glazed Chicken & The Three Cups Core
- •2 lbs Bone-in chicken thighs, chopped into bite-sized 1.5-inch pieces
- •1/4 cup Toasted black sesame oil (pure cold-pressed)
- •1/4 cup Shaoxing rice wine (or Taiwanese Michiu)
- •3 tbsp Regular soy sauce and 1 tbsp dark soy sauce
- •1.5 tbsp Rock sugar (or light brown sugar)
- •15 cloves Whole fresh garlic, peeled, and 2-inch ginger cut into thin coins
Finishing, Garnishes & Chef’s Additions
- •2 cups Fresh Thai basil leaves (horapha), stems removed
- •2 Fresh red bird’s eye chilies, halved lengthwise
- •1 tsp Toasted white sesame seeds for final dusting
- •4 bowls Steamed short-grain Taiwan white rice
Step-by-Step Instructions
Preparation & Method
Heat black sesame oil in a clay pot or wok over medium-low heat. Add ginger coins and whole garlic cloves, cooking slowly for 3-4 minutes until the ginger edges curl and garlic cloves turn golden and fragrant.
Turn heat to high. Add chicken thigh pieces, searing for 4-5 minutes until browned on the exterior. Pour Shaoxing wine around the hot rim of the pot, letting the alcohol vaporize into aromatic steam.
Stir in soy sauce, dark soy sauce, and rock sugar. Bring to a boil, cover, and simmer over medium heat for 12 minutes. Uncover and cook down over high heat until the sauce reduces to a glossy, clinging lacquer.
Turn off heat and immediately fold in fresh Thai basil leaves and red chilies. Cover the clay pot for 60 seconds so trapped residual steam wilts the basil and infuses the anise aroma throughout. Serve immediately over white rice.
Beverage Pairing
Taiwan Beer (Gold Medal) or High Mountain Oolong Tea
The crisp malty refreshment of Taiwan Beer or hot floral Alishan Oolong tea cuts through rich toasted sesame oil and balances savory soy caramelization.
Culinary Science Insight
Sesamol Thermostability & Anise Volatiles
Gently blooming ginger in toasted black sesame oil extracts lipid-soluble gingerols without scorching delicate sesame polyphenols, while residual clay pot heat releases estragole from basil.