Three Cup Chicken (San Bei Ji)
Bone-in chicken pieces braise in equal parts sesame oil, soy sauce, and rice wine until the sauce reduces to a dark, glossy, intensely savory glaze that coats every piece. A final cascade of fresh Thai basil leaves wilts into the bubbling sauce, releasing a heady perfume that is the unmistakable signature of this beloved Taiwanese classic.
Ingredients
- 2 lbs bone-in chicken pieces (thighs and drumsticks), chopped through the bone into 2-inch pieces
- 1/4 cup sesame oil (toasted)
- 1/4 cup soy sauce
- 1/4 cup rice wine (Michiu or Shaoxing)
+ 7 more ingredients
Instructions
Pat chicken pieces very dry with paper towels. This is crucial for getting a good sear.
Heat vegetable oil and half the sesame oil in a clay pot or heavy Dutch oven over medium-high heat. Sear chicken pieces skin-side down in batches until golden brown, about 3 minutes per side. Remove and set aside.
In the same pot, reduce heat to medium. Add remaining sesame oil, ginger coins, garlic, and dried chilies. Fry gently for 2 minutes until the garlic is golden and the kitchen smells incredible.
Return all chicken to the pot. Add rice wine, soy sauce, rock sugar, and soy paste if using. Stir to combine.
Bring to a boil, then reduce to a steady simmer. Cook uncovered for 15-18 minutes, turning the chicken occasionally, until the sauce reduces to a thick, syrupy glaze that coats the back of a spoon.
When the sauce is reduced and glossy, turn off the heat. Toss in the Thai basil leaves and stir gently. The residual heat will wilt them perfectly in about 30 seconds.
Serve directly from the clay pot with steamed white rice to soak up every drop of sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI