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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. Add the chicken pieces and stir-fry until the skin is lightly browned, about 5-7 minutes.
3. Pour in light soy sauce, rice wine, sesame oil, and sugar. Stir to coat the chicken evenly.
4. 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.
5. Just before serving, stir in the fresh basil leaves. Cook for another minute until the basil wilts and its aroma is released.
6. Serve hot immediately.

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