The recipe Three Cup Chicken originates from 3 cups (or portions) of soy sauce, sesame oil & rice wine each. But each household has its own version that does not always equate to 3 equal cups (or portions) of each ingredient. And some use Thai basil instead of spring onion in the dish. As I have both plants, I use both in my dish to make the best out of all recipes. This recipe works best with on the bone-in chicken pieces, the flavours of a dish with bone-in chicken is more intense.
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Three Cup San Bei Ji Chicken with Thai Basil
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Tender chicken braised in a savory sauce of sesame oil, rice wine, and soy sauce. Finished with fragrant Thai basil for a burst of freshness.
Ingredients
- 1 lbs (454 g) Chicken Drumsticks
- 2 tbsp Sesame Oil
- 1-2 inch Ginger
- 2 cloves garlic
- 1/4 cup (60 ml) Shaoxing Wine
- 2 tbsp light Soy Sauce
- 2 tbsp Water
- 2 stalks spring onions
- Small bunch Thai basil
Instructions
- Place sesame oil, ginger, garlic, and half of the spring onions into a wok or pan over medium heat for 1 minute to infuse the oil with aromatics.
- Add the chicken to the wok in a single even layer to sear both sides equally. Do not overcrowd the wok.
- Once browned, stir in cooking wine, soy sauce, and water. Cover and simmer for 15 minutes until the chicken is cooked through.
- Remove the cover and increase the heat to reduce the sauce. Add a splash of water if the sauce dries up. Stir until the chicken is a rich, dark color.
- Add Thai basil and the remaining spring onions. Stir 1–2 times to wilt the herbs.
- Plate and serve immediately.
Notes
- For deeper flavor, marinate the chicken in the soy sauce and Shaoxing wine for at least 30 minutes before cooking.
- If Thai basil is unavailable, substitute with regular basil or cilantro for a slightly different flavor profile.
- Store leftover Three Cup Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What are the ‘three cups’ in Three Cup Chicken?
The name refers to equal parts soy sauce, rice wine, and sesame oil. These three liquids form the braising sauce that gives the dish its signature savory, slightly sweet flavor. 
Can I use regular basil instead of Thai basil?
Thai basil has a distinct anise-like flavor that’s traditional in this dish. Regular basil will work in a pinch, but the flavor profile will be noticeably different. Italian basil is sweeter and less peppery.
How long should I braise the chicken?
Braise until the sauce reduces and becomes glossy, usually about 15 to 20 minutes. The chicken should be cooked through and coated in a thick, caramelized glaze.
