3 cup chicken

This Taiwanese-style three cup chicken recipe allows you to make this dish whenever you want and it tastes as good as what you’ll get in a restaurant!

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!

Three Cup Chicken is one of my favorite weeknight meals and is ready in just 20 minutes!

In this iconic Taiwanese recipe, chicken thighs or legs are simmered in rice wine, soy sauce, and sesame oil. Seasoned with ginger, garlic and basil, this is a cozy meal.

Three Cup Chicken, or San Bei Ji, is a popular Taiwanese/Chinese dish. The name refers to the recipe used to make it, including a cup each of the three ingredients that create the sauce: rice wine, soy sauce, and sesame oil.

Best Three Cup Chicken (San Bei Ji) Taiwanese Recipe

Our take on this Taiwanese classic retools the original one-cup-each formula for the soy sauce, sesame oil, and rice wine, and streamlines the method. Some recipes for Three-Cup Chicken call for simmering a whole chicken that has been cut into pieces in 3 cups of sauce until the sauce reduces to a glaze, a substantial investment of time. We start with boneless, skinless chicken thighs, which eliminated the need to butcher a whole chicken with a cleaver and cut the cooking time significantly…

INTRODUCTION “Sanbeiji (simplified Chinese: 三杯鸡; traditional Chinese: 三杯雞; pinyin: sān bēi jī; Pe̍h-ōe-jī: sam-poe-ke; literally: “three-cup chicken”) is a popular chicken dish in Chine…

This is an easy alcohol-free recipe for delicious, comforting Taiwanese Three Cup Chicken or San Bei Ji

Quick to cook and super aromatic, three cup chicken is a crowd-pleasing dish that you must try! Follow the tips to make it to perfection.

This easy and authentic Three Cup Chicken (San Bei Ji) recipe is a must-try! It’s packed with comforting flavors, super simple to make, and ready in just 20 minutes. Be sure to check out my video guide and tips to make this dish turn out perfect every time!

The Best Three Cup Chicken | Easy Recipe

Three Cup Chicken is a traditional Taiwanese dish called San Bei Ji. It is bone-in chicken simmered in the most flavorful aromatic sauce. The key ingredients include soy sauce, Shaoxing wine (rice wine), and sesame oil. Aromatics like ginger, garlic, and Sweet Thai Basil leaves make this dish special. You have to make this ultra-comforting meal. It is one of my favorites.

Loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect over-abundance of flavor.

The Best Three Cup Chicken | Easy Recipe

SanBeiJi literally translated as Three Cups Chicken. The Taiwanese San Bei Ji must be cooked with 3 cups of sauce, namely sesame oil, soy sauce, and wine. I learnt this dish during my stay as a private chef in Taipei, the combination of ingredients pull off intense aromatic flavours!

This is Taiwan's national dish. The "three cups" refer to the primary ingredients: soy sauce, rice wine and sesame oil. I must admit, I use less than a full cup of sesame oil! It is originally a Chinese dish, but very popular in Taiwan. This version, with Thai basil, is made in the Taiwan style. The traditional Jiangxi recipe has no basil.

3 Cups Chicken dish is one of the Taiwanese cuisine. The 3 main ingredients to whip out this dish are Chinese Wine, Sesame Oil & Soy Sauce. 3 cups doesn't mean you have to put 3 cups of the ingredients each. As long as we follow the ratio 1:1:1 correctly, you will be able to whip out this dish easily at home in 30 mins. The authentic taiwanese 三杯鸡 calls for basil leaves too, It helps to bring out the superb aroma and minty taste to this dish. This 三杯鸡 best to serve with a bowl of steamy…

Three cups chicken (San Bei Ji) is so attractive because of its simplicity to prepare and concentrated flavor. Traditionally it is served bubbling hot in an earthenware pot with steamed rice or rice congee.