Three Cup Chicken (San Bei Ji) – Super Easy! (VIDEO)
Nov 24, 2021, Updated Jul 26, 2024
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Three Cup Chicken or San Bei Ji is so flavorful and easy to make – all you have to do is combine the ingredients and let it cook until ready! You’ll be blown away by the tender and juicy chicken, coated in a glossy sauce that is savory, fragrant, and just a little bit spicy. Trust me, you won’t be able to get enough!
Watch the Three Cup Chicken (San Bei Ji) Recipe Video Below!
Three Cup Chicken (San Bei Ji) is a popular dish in Chinese and Taiwanese cuisine. Every family makes it a little bit differently but the name refers to the recipe – to make Three Cup Chicken, you’re supposed to add a cup of shaoxing wine, soy sauce, and sesame oil. Of course, the recipe is a little bit more than just those three ingredients – mine is also scaled to be more appropriately portioned (otherwise it would be enough chicken to feed multiple families!) The result is a thick, dark sauce that is reduced into the most delicious combination!
Table of Contents
Ingredient Tips for Three Cup Chicken
Three Cup Chicken (San Bei Ji) is packed with so much flavor, you’ll be pleasantly surprised to learn how easy it is to make – and the best part is that most of the ingredients are probably items you already have in your pantry!
- chicken thighs, cut to 2″ pieces – Make sure to cut the chicken into similarly sized pieces so they cook evenly.
- You can substitute with chicken breast if you prefer; however, chicken breast has a tendency to cook and dry out faster than chicken thighs, so you may need to adjust the cooking time.
- water
- shaoxing wine – this is a Chinese cooking wine and one of my key pantry essentials for Chinese cooking. If you are comfortable cooking with alcohol, I highly recommend picking up a bottle, as it adds a depth of flavor that really takes your dishes to the next level. However if you cannot or do not want to use this ingredient, you can substitute with sherry, mirin, or chicken stock.
- light soy sauce
- dark soy sauce – this is one of the key ingredients in Three Cup Chicken (San Bei Ji)and there is no appropriate substitution in this dish. I use it often in my recipes, so I highly recommend picking up a bottle if you are interested in cooking more Chinese dishes!
- msg – as always, this is optional
- sugar
- sesame oil
Aromatics
The aromatics truly make the dish – the ginger, garlic, and Thai Basil transforms the sauce, so do not skip these ingredients!
- ginger
- garlic
- dried red chilis – I find these at my local Asian grocery and they’re usually labeled Chinese Chiles or Chiles Japones; if you can’t find these, you can also use Chiles de Arbol.
- For those who are concerned about the level of spice: most of the spice in chili peppers are inside. Since we are not cutting open the dried red chili peppers for Three Cup Chicken (San Bei Ji) and rather, are cooking with them whole, the chiles will add flavor without adding too much heat.
- fresh Thai basil – I prefer and recommend using Thai basil, but if you cannot find it, you can use Italian basil (commonly found in almost every grocery store) in a pinch.
Braising is one of my favorite ways to cook because it’s so easy but results in the most flavorful, tender food – if you love braising too, try Taiwanese Braised Pork Rice, Red Braised Pork, Korean Braised Tofu, or Mapo Tofu!
Key Tip
Thai Basil
If you can find it, I highly recommend using Thai basil in this dish. It has a spicy, savory quality, and is much more more aromatic in flavor than Italian basil – there’s nothing quite like it! It transforms any dish it is used in, which is why I love it and it is one of my favorite herbs to use (when I can find some).
I usually purchase it from my local Chinese grocery (99 Ranch) but I’ve also had good luck finding it at farmer’s markets. If you can get your hands on it, I highly recommend you try it – you may fall in love with like I did!
If you can’t find it, you can substitute with Italian basil and your Three Cup Chicken will still taste delicious!
Recipe Instructions for Three Cup Chicken
1. Cut the Chicken and Aromatics
Cut your chicken thigh into 2″ pieces and set aside in a small bowl.
Place the sliced ginger, whole garlic, chili and basil and place in a separate bowl.
2. Premix the Sauce
Combine hot water, shaoxing wine, light and dark soy sauce, msg, sugar, and sesame oil in a small bowl. This will be your sauce. Set aside.
3. Cook the Aromatics
In a large pot or dutch oven, heat 2 tbsp of avocado oil over medium high heat and fry your ginger, garlic, and chili for 30 seconds, or until fragrant.
4. Add the Chicken and Sauce
Add the cut chicken and saute for 2-3 minutes, until the chicken has slightly browned. The chicken does not have to be fully cooked.
Add your premixed sauce and mix to combine well.
5. Braise Until The Chicken is Done
Bring to a rapid simmer and cover and turn the heat to medium low. Braise for 15-20 minutes until the sauce has thickened. Stir occasionally to prevent the chicken or sauce from burning.
Once it has been 15-20 minutes and the chicken looks cooked, turn off the heat and add your fresh basil; combine until wilted.
Serve over hot rice and enjoy your Three Cup Chicken (San Bei Ji)!
Key Tip
Expert Tips for Three Cup Chicken (San Bei Ji)
- Cut the chicken thigh into similar sized pieces so they cook evenly.
- Stir the chicken occasionally while braising to prevent any burning.
- If the sauce is not thickening, simmer uncovered. If the chicken is done and the sauce still looks too watery, turn the heat up and stir continuously to encourage the sauce to reduce faster.
- The sauce should look glistening and shiny, and there should be just enough to cover the bottom of the pot. It should not be soupy!
Storage and Reheating
Three Cup Chicken (San Bei Ji) is a great dish to prepare in advance, as it keeps very well and the flavors taste even better the next day! Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave.
What to Serve with Three Cup Chicken
Three Cup Chicken (San Bei Ji) is so flavorful, it goes well with simple vegetable dishes – something like Garlic Bok Choy or Bok Choy with Garlic Sauce, Chinese Smashed Cucumber Salad or Din Tai Fung Cucumber Salad, and Din Tai Fung Green Beans would be great!
If you tried this Three Cup Chicken (San Bei Ji) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Three Cup Chicken (San Bei Ji) – AUTHENTIC!
Equipment
Ingredients
- 1.5 lbs chicken thighs, cut to 2" pieces
- 1/4 cup hot water
- 1/4 cup shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/4 tsp msg, optional
- 2 tbsp sugar
- 1 tbsp sesame oil
Aromatics
- 6 slices ginger
- 6 cloves garlic
- 4 dried red chilis
- 2 cups fresh basil
Instructions
- Cut your chicken thigh into 2" pieces and set aside, then prep your ginger, garlic, chili and basil and place in a separate bowl.
- Premix your sauce by combining hot water, shaoxing wine, light and dark soy sauce, msg, sugar, and sesame oil.
- In a large pot or dutch oven, heat 2 tbsp of avocado oil over medium high heat and fry your ginger, garlic, and chili for 30 seconds or until fragrant.
- Add your chicken thigh and saute for 2-3 minutes until the chicken has slightly browned.
- Add your premixed sauce and mix to combine. Bring to a rapid simmer and cover and turn the heat to medium low. Braise for 15-20 minutes until the sauce has thickened. Turn off the heat and add your fresh basil and combine until wilted. Serve over hot rice and enjoy!
Notes
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- Cut the chicken thigh into similar sized pieces so they cook evenly.
-
- Stir the chicken occasionally while braising to prevent any burning.
-
- If the sauce is not thickening, simmer uncovered. If the chicken is done and the sauce still looks too watery, turn the heat up and stir continuously to encourage the sauce to reduce faster.
-
- The sauce should look glistening and shiny, and there should be just enough to cover the bottom of the pot. It should not be soupy!
Storage and Reheating
Three Cup Chicken (San Bei Ji) is a great dish to prepare in advance, as it keeps very well and the flavors taste even better the next day! Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really is easy and flavorful
So tasty! Love braised dishes @emzlai
is it a bad idea to have boneless skin ON chicken thigh? or do you recommend skinless? :O
You could use skin on or skinless! Both will be delicious 🙂
Do you need to marinate the chicken first or coat it with cornstarch? Thanks!
No need! All the flavor comes from the braising!
I’ve made this recipe three times since I first tried it a few months ago. One of the times I tried it with tofu instead of chicken, and it was good but not as saucy since the tofu soaks everything up. So good, an immediate fave!
Thanks Bridget – I’m so glad you enjoyed it!