three-cup chicken on the table

Three-Cup Chicken: A Taiwanese Culinary Classic

Three-Cup Chicken, or *San Bei Ji*, is a beloved Taiwanese dish named for its iconic trio of key ingredients: soy sauce, rice wine, and sesame oil. This simple yet flavorful stir-fry is easy to make and packed with aromatic depth, perfect for weeknight dinners or family gatherings.

Ingredients:

- 500g chicken thighs, cut into bite-sized pieces

- 1/2 cup soy sauce

- 1/2 cup rice wine (preferably Taiwan’s *mijiu*)

- 1/2 cup sesame oil

- 10 cloves garlic, minced

- 1-inch ginger, sliced

- A handful of Thai basil leaves

- 1-2 dried chilies (optional, for heat)

- Salt to taste

Instructions:

1. Prep the Chicken: Pat the chicken dry and marinate in soy sauce for 15 minutes.

2. Sauté Aromatics: Heat sesame oil in a wok over medium-high heat. Sauté garlic, ginger, and chilies until fragrant (1–2 minutes).

3. Cook the Chicken: Add the chicken and stir-fry until golden brown (5–7 minutes). Pour in rice wine and bring to a simmer.

4. Simmer and Thicken: Reduce heat, cover, and simmer for 10–15 minutes until the chicken is tender. Uncover and cook off excess liquid if needed.

5. Finish with Basil: Turn off the heat, stir in Thai basil leaves, and adjust salt. Serve hot with rice.

Tips: For an authentic touch, use a clay pot for even heat distribution. The sauce should cling to the chicken, not pool at the bottom. Enjoy this savory, herb-infused delight that’s sure to become a staple!