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San Bei Ji (Three Cup Chicken)







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San Bei Ji (Three Cup Chicken)

A popular Taiwanese dish consisting of chicken braised in sesame oil, rice wine, and soy sauce. Traditionally made with bone-in chicken, but this version uses boneless skin-on chicken thighs.

San Bei Ji (Three Cup Chicken) recipe



servings: 4

total time: 45 minutes

recipe by: 

Ingredients

  • 1/4 cup sesame oil
  • 1-inch piece of ginger, sliced
  • 4 medium garlic cloves, peeled and sliced
  • 1/4 tsp red pepper flakes
  • 2 pounds boneless, skin-on chicken thighs, cut into 2-inch pieces
  • 1/3 cup rice wine
  • 1/3 cup soy sauce
  • 1 TBSP raw honey
  • 1 cup fresh basil leaves (preferably thai basil)
  • steamed white rice for serving


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Directions

  1. Add the sesame oil, ginger, garlic, and red pepper flakes to a wok over medium heat. Cook, stirring often, about 2 minutes or until fragrant.

  2. Increase the heat to medium-high. Add the chicken pieces to the pan and cook, stirring occasionally, about 7 minutes.

  3. Add The rice wine, soy sauce, and honey to the pan. Bring to a boil then cover the pan and reduce the heat to medium-low. Simmer about 15 minutes.

  4. Remove the lid from the pan and increase the heat back up to medium-high. Cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.

  5. Stir in the basil and cook for 1 more minute. Serve over steamed rice.

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