Three-Cup Chicken with Basil (San Bei Ji)

Why You’ll Love This Recipe

• Classic Taiwanese comfort: big aromatics, equal parts sauce, and a shiny, sticky glaze.
• All stovetop, one pan, weeknight-friendly but company-worthy.
• Balanced flavor: savory soy, nutty sesame, bright rice wine, and fresh basil finish.
• Scales easily and stays juicy with bone-in chicken.

Grocery List

• Produce: Garlic, fresh ginger, Thai basil, optional dried red chilies (or fresh red chili), optional scallions (garnish)
• Dairy: None
• Pantry: Bone-in chicken thighs/drumsticks, toasted sesame oil, light soy sauce, Shaoxing rice wine (or unseasoned rice wine), rock sugar or light brown sugar, rice (for serving)

Full Ingredients

Chicken & Aromatics

• 2 lb bone-in, skin-on chicken thighs/drumsticks, cut into 2-inch pieces
• 12 garlic cloves, peeled and lightly smashed
• 1.5 oz fresh ginger (about a 2-inch knob), sliced into 1/8-inch coins
• 2–3 small dried red chilies or 1 fresh red chili, sliced (optional)

Three-Cup Sauce (Equal Parts)

• 1/3 cup toasted sesame oil
• 1/3 cup light (all-purpose) soy sauce
• 1/3 cup Shaoxing rice wine (or unseasoned rice wine)
• 2 tbsp rock sugar or light brown sugar

To Finish

• 2 cups loosely packed Thai basil leaves (about 40 g)
• Steamed white rice, for serving

Step-by-Step Instructions

Step 1: Prep the chicken and aromatics

Pat the chicken pieces dry with paper towels so they sear well. Lightly smash the garlic cloves to help them release flavor. Slice the ginger into thin coins. Pick the Thai basil leaves from the stems and keep them ready in a bowl.

Step 2: Bloom garlic and ginger in sesame oil

Set a heavy 11–12 inch skillet, Dutch oven, or clay pot over medium heat. Add the 1/3 cup sesame oil. When it shimmers, add the ginger, garlic, and optional chilies. Cook, stirring, for 2–3 minutes until fragrant and the edges just turn pale gold. Keep the heat moderate so the garlic doesn’t brown.

Step 3: Sear the chicken

Increase heat to medium-high. Add the chicken in a single layer, skin-side down. Sear without moving for 4–5 minutes to develop color, then turn and sear the second side for 3–5 minutes. Light browning is enough—the chicken will finish cooking in the sauce.

Step 4: Add the “three cups” and bring to a simmer

Reduce heat to medium. Stir in the soy sauce, rice wine, and sugar. Scrape up any browned bits. Bring to a lively simmer; you should see steady bubbles but not a furious boil.

Step 5: Braise until tender

Partially cover and simmer on medium-low for 15 minutes, stirring once or twice. The chicken should reach 175°F (79°C) at the thickest part near the bone for juicy, tender results.

Step 6: Reduce to a glossy glaze

Uncover and raise heat to medium-high. Boil for 6–8 minutes, stirring occasionally, until the liquid reduces to a thick, shiny sauce that coats a spoon. If the pan looks too dry before the chicken is glazed, splash in 1–2 tablespoons water and continue reducing.

Step 7: Finish with basil

Turn off the heat. Add the Thai basil leaves and fold gently until just wilted and vibrant green, 30–60 seconds. The basil should be perfumed but not dull.

Step 8: Rest and serve

Let the chicken rest 3 minutes to settle the glaze. Serve over steamed rice, spooning the sticky sauce over the top. Garnish with sliced scallions if you like.

Pro Tips

• Use a heavy pan (enameled Dutch oven, cast iron, or clay pot) for steady heat and an even reduction.
• Keep the garlic pale gold—over-browned garlic turns bitter and will darken the glaze too much.
• The equal-parts ratio scales easily: for a saucier dish use up to 1/2 cup each soy, wine, and sesame oil; for a tighter glaze use 1/4–1/3 cup each for 2 lb chicken.
• No Shaoxing? Use dry sherry or sake (unsweetened). If using mirin, reduce the sugar slightly.
• Bone-in thighs/drumsticks stay moist; if using boneless thighs, reduce the braise by 3–5 minutes.

Variations

• Spicy Three-Cup: Add 3–5 dried chilies or 1–2 fresh bird’s eye chilies with the aromatics.
• Mushroom Twist: Add 6 oz sliced shiitake after searing the chicken; they’ll soak up the glaze.
• Clay Pot Style: Finish the reduction in a preheated clay pot for a sizzling tableside presentation.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently over medium-low with a splash of water until the glaze loosens and coats again, 5–7 minutes. Freeze up to 2 months (hold back basil and add fresh after reheating). You can prep aromatics and mix the equal-parts sauce up to 2 days ahead; store chilled separately.

Nutrition (per serving)

Approximate: 520 calories; 28 g protein; 33 g fat; 15 g carbohydrates; 1,200 mg sodium. Values will vary based on cut, brand of soy sauce, and how much sauce you consume.