Three Cup Chicken (San Bei Gai)三杯雞
This iconic dish features succulent bone-in chicken braised in a fragrant sauce made from equal parts soy sauce, rice wine, and sesame oil, finished with fresh basil. It's rich, savory, and incredibly aromatic.
01Ingredients
- 700g bone-in chicken thigh, cut into 3-4cm pieces
- 50g ginger, sliced
- 8 cloves garlic, smashed
- 3 tbsp light soy sauce
- 3 tbsp rice wine
- 3 tbsp sesame oil
- 1 tbsp sugar
- 1/4 cup fresh basil leaves
- 2 tbsp cooking oil
Nutrition (per serving)685kcal
- Protein52.3g
- Carbs8.4g
- Fat50.2g
Fiber 0.3 gSodium 1240 mg
02Steps
- Heat cooking oil in a claypot or heavy-bottomed pan over medium-high heat. Add ginger slices and smashed garlic, sauté until fragrant, about 2 minutes.
- Add the chicken pieces and stir-fry until the skin is lightly browned, about 5-7 minutes.
- Pour in light soy sauce, rice wine, sesame oil, and sugar. Stir to coat the chicken evenly.
- Bring the sauce to a simmer, then reduce heat to low, cover, and braise for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Just before serving, stir in the fresh basil leaves. Cook for another minute until the basil wilts and its aroma is released.
- Serve hot immediately.
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