Three-Cup Chicken (San Bei Ji)
Why this recipe works
- Aromatic base: Ginger, garlic and dried chilli are bloomed in sesame oil before the chicken is added, giving the sauce a deeper fragrance.
- Savoury-sweet balance: Soy sauce, Shaoxing wine and a little sugar reduce into a glossy coating that is salty, gently sweet and rich without becoming heavy.
- Built for rice: The clingy braising sauce is concentrated enough to flavour plain steamed rice, making the dish feel complete with a simple side.
Get the most out of this recipe
Adjust the heat
- For less heat: Snip the dried chillies and shake out more of the seeds, or use fewer chillies while keeping the ginger and garlic for aroma.
- For more chilli warmth: Leave more seeds in the dried chillies or add an extra chilli to the oil at the start so the heat infuses the sauce.
Ingredient notes
- Chicken choice: Chicken thighs suit this style of quick braising because they stay juicy as the sauce reduces.
- Shaoxing wine: Shaoxing wine brings a rounded, nutty savouriness; dry sherry is the closest practical substitute if needed.
- Basil finish: Thai basil gives a more traditional aniseed note, while regular fresh basil still adds the bright herbal finish the dish needs.
Common mistakes
- Browning the garlic too hard: Keep the aromatics moving and do not let the garlic darken deeply, as it can turn bitter before the chicken goes in.
- Leaving the sauce too thin: Let the braising liquid reduce until it looks glossy and clings to the chicken rather than pooling like a broth.
- Overcooking the basil: Stir the basil through off the heat so it stays fragrant and fresh instead of turning dull.
Make-ahead tips
- Good for leftovers: Cool quickly and refrigerate in a sealed container; the flavours hold well for several days.
- Reheat gently: Warm in a wok or frying pan with a small splash of water until piping hot, letting the sauce loosen and coat the chicken again.
- Freezer-friendly: Freeze after cooking, then thaw fully before reheating so the chicken warms evenly and the sauce can be refreshed in the pan.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken into large bite-sized pieces. Lightly crush the garlic cloves and slice the ginger. Snip the dried chillies in half and shake out some seeds if you want less heat.
- Set a wok over medium heat and add the toasted sesame oil. Add the ginger, garlic and dried chillies and stir-fry for 30 to 60 seconds until very fragrant, taking care not to let the garlic brown too much.
- Increase the heat to medium-high and add the chicken in a single layer. Stir-fry for 4 to 6 minutes, turning often, until the chicken is lightly browned and starting to render its juices.
- Add the light soy sauce, Shaoxing wine and caster sugar, then bring to a lively simmer. Reduce the heat to medium-low and braise for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce is glossy and clings to the pieces.
- Tear the basil and stir it through off the heat so it stays bright and aromatic. Rest for 2 minutes, then spoon the chicken and sauce into a serving dish.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the glossiest finish, keep the sauce at a gentle simmer at the end and stir frequently so it reduces evenly without catching.
- If you are cooking for anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot all the way through.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar nutty sweetness.
- Replace Fresh basil with fresh thai basil for a more traditional aniseed note.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a wok or frying pan over medium heat with a small splash of water until piping hot; the sauce will loosen as it warms.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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