Taiwanese three cup chicken — San Bei Ji — is one of those dishes that sounds more complicated than it is. It originated in China and was adopted enthusiastically in Taiwan, the name referring to the three equal measures at its heart: sesame oil, soy sauce, and rice wine. The quantities are flexible — adjust them to suit your own taste — and as with most regional classics, variations are plentiful. This is mine.

The basil is non-negotiable — stir it in at the end so it will wilt gently into the sauce rather than cooking down to nothing.

Taiwanese three cup chicken — San Bei Ji — at Casa Adora | The Flexible Chef

And as usual there are many variations of this dish, but here is mine. Everything is cooked in one pot, well, actually a wok, or you can use a deep-sided frying pan as I did when cooking this away from home.

Taiwanese three cup chicken - san bei ji recipe

One small chicken, skin on, cut into 2" pieces
1" piece fresh ginger, peeled and sliced
12 garlic cloves, peeled
3 spring onions, sliced
2 red chillies, halved
60ml sesame oil
100ml rice wine or dry sherry
80ml light soy sauce
1 teaspoon brown sugar
Handful basil leaves

Remember that with this amount of soy sauce it is not necessary to season.

Heat oil over medium-hot heat until shimmering. Add garlic, chillies, onions and ginger, then stir fry for one minute.

Next add the chicken in one layer and cook for two minutes until the skin is starting to change colour. Turn over and repeat.

Now add wine, soy sauce and sugar, bringing this to a boil, making sure that the sugar has dissolved. Reduce heat, cover and simmer for 15 minutes, turning the chicken every now and again.

Check that the chicken has cooked through, then stir in the basil.

Serve with basmati rice.

Footnote:

This Taiwanese three cup chicken recipe is part of my Chicken Hub — a growing collection of chicken recipes from Andalucía and the road.

Wonky photos, proper food, genuine adventures — The Flexible Chef