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Taiwanese Three-Cup Stewed Chicken - The Authentic SanBei Recipe

In Three-Cup Chicken, the ‘three cups’ refer to one cup each of sesame oil, soy sauce, and rice wine. When these three sauces are mixed together, they create a harmonious and delicious flavour. The addition of garlic, ginger slices, and Thai basil enhances the aroma, making the dish fragrant and tasty. This is why it has been beloved for many years.


The origin of Three-Cup Chicken is subject to various interpretations. One theory is that it is a traditional Taiwanese home-cooked dish that became widely known only after the Kuomintang arrived in Taiwan. Another theory suggests that it dates back to the Southern Song Dynasty in China. It is said that during his last night in prison, Wen Tianxiang was served chicken stewed with one cup each of pig fat, rice wine, and soy sauce by his jailer, hence the name ‘Three-Cup Chicken.’


Regardless of its origin, today Three-Cup Chicken has become a national dish of Taiwan. The chicken is first seared in sesame oil, resulting in tender, juicy meat with a slightly crispy exterior. The soy sauce and rice wine flavors penetrate deeply into the chicken, creating a tantalizing aroma. Before serving, a sprinkle of Thai basil adds a subtle herbal fragrance, enhancing the dish’s complexity. This sweet and savory dish pairs perfectly with rice.



Ingredients (serve 2)

 

Chicken Thigh (Cut into chunks)

500g

Ginger

12slices

Thai Basil

1 bunch

Garlic

12cloves

Rice Vinegar

40ml

Sesame Oil

40ml

Soy Sauce

40ml

Sugar

2 tsp


Steps

 
1. Heat a pan over medium heat, add sesame oil, and sauté the ginger slices and garlic cloves until fragrant, about 1 minute.

2. Add the chicken pieces and cook until both sides are golden brown.

3. While frying the chicken, you can add 1 teaspoon of sugar to help caramelize the surface more easily.

4. When the chicken is about 60% cooked, add the rice wine and soy sauce. Continue cooking until the sauce thickens, which should take about 4-6 minutes.

5. After the sauce has thickened, turn off the heat, and stir in the Thai basil until well combined. Then transfer to a serving plate.

6. three-cup chicken is ready!

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