Taiwanese Three Cup Chicken
台式三杯鸡 · Sān bēi jī
This source version of three cup chicken finishes browned chicken in a clay pot with onion, rice wine and aromatic basil.
Also known as San Bei Ji · Three Cup Chicken.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- 2 legs and 2 wingschicken
- Thai basil (九层塔)
- onion
- ginger
- garlic
- 1 spoonful plus 20 glight soy sauce
- 1 spoonful plus 50 g and a final drizzlerice wine
- 1 spoonfulstarch
- 5 gdark soy sauce
- 8 grock sugar
- a littlesalt
- a littleblack pepper
- a littlecooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Chop the chicken into pieces. Mix with 1 spoonful each of light soy sauce, rice wine and starch, plus a little salt and black pepper. Marinate for 15 minutes.
- 02
Fry the garlic and ginger in oil until golden and set them aside. Brown the chicken on both sides in the same pan.
- 03
Return the garlic and ginger. Add 50 g rice wine, 20 g light soy sauce, 5 g dark soy sauce and 8 g rock sugar and toss together.
- 04
Heat a little oil in a clay pot and cook the onion until fragrant. Add the chicken and basil, cover and drizzle rice wine around the lid. Cook over medium-low heat for 3 minutes.
Illustrated Cooking Guide
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Cooking Method
Taiwanese Three Cup Chicken
This source version of three cup chicken finishes browned chicken in a clay pot with onion, rice wine and aromatic basil.
Ingredients
- 2 legs and 2 wingschicken
- Thai basil (九层塔)
- onion
- ginger
- garlic
- 1 spoonful plus 20 glight soy sauce
- 1 spoonful plus 50 g and a final drizzlerice wine
- 1 spoonfulstarch
- 5 gdark soy sauce
- 8 grock sugar
- a littlesalt
- a littleblack pepper
- a littlecooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Chop the chicken into pieces. Mix with 1 spoonful each of light soy sauce, rice wine and starch, plus a little salt and black pepper. Marinate for 15 minutes.
- 02
Fry the garlic and ginger in oil until golden and set them aside. Brown the chicken on both sides in the same pan.
- 03
Return the garlic and ginger. Add 50 g rice wine, 20 g light soy sauce, 5 g dark soy sauce and 8 g rock sugar and toss together.
- 04
Heat a little oil in a clay pot and cook the onion until fragrant. Add the chicken and basil, cover and drizzle rice wine around the lid. Cook over medium-low heat for 3 minutes.
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