Three cups chicken (San Bei Ji) 三杯鸡 is so attractive because of its simplicity in preparation and intense flavor. It is one famous Chinese dish that does not involve stir-frying– the principal cooking method used in many Chinese dishes. Traditionally, it is served bubbling hot in an earthenware pot with steamed rice or rice congee.

Three cups chicken is originated from the province of Jiangxi in China. Legend has it that Wen Tianxiang, a scholar-general in the last years of the Southern Song Dynasty, created it. He created the chicken dish using only a cup of rice wine, lard, and soy sauce, hence the name ‘three cups.’ Eventually, it was introduced to Taiwan and became Taiwan’s de facto national dish.

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👉 How to prepare three cups chicken

Three cups chicken is the perennial Taiwan favorite of all time. Lard has long been substituted with sesame oil with basil as the must-have ingredient.  Unlike other Asian stir-fry dishes that rely on fiery heat to generate wok-hei for the complex flavor, three cups chicken is handled more subtly with the perfect pairing of ingredients and slow stewing to imbue the flavor into every piece of the meat. The result is an aesthetically pleasant glossy finish and mouth-watering chicken, a feast for all senses.

1. Cut the chicken into large pieces, bone-in, skin-on. Heat 1/3 of the sesame oil to saute ginger, garlic, and dried chili peppers in a wok. Since the smoking point of sesame oil is relatively low (about 160°C/320°F), saute over low to medium heat to prevent the sesame oil from turning into smoke.

2. Once the ginger, garlic, and chili turn fragrant, add the chicken to the pan and pan-fried until slightly brown on both sides. It will take a few minutes. Be careful not to overheat the sesame oil, or it will acquire a bitter taste.

3. Add the remaining ingredients except for the basil once the chicken turns golden brown.

4. Continue braising the chicken by adding 1/4 cup of water to the pan or transferring it to a clay pot. Cover and simmer for 20 minutes. When the gravy is nearly dry and the surface of the chicken becomes glossy, add the basil. Cook for another one minute or until the basil starts to wilt. Dish out and serve.

❓ Should I use a cup of soy sauce, cooking wine, and sesame oil each?

The eponymous ‘cups’ of Three Cups Chicken denote the use of one cup of soy sauce, one cup of rice wine, and one cup of sesame oil, which are the recipe’s key ingredients.

However, many experienced chefs have a secret ratio of these ingredients. They also prepare the dish using different methods based on their experience. Some recipes suggest pan-frying the chicken first to enhance the flavor, and others recommend blanching the chicken to remove the raw smell before simmering it in the sauce.

Besides the ratio of the ingredients and the method of preparation, the debate also raged over how thick the three cups sauce should be, what type of sesame oil is suitable, and the choice between light and dark soy sauce.

Despite the differences, if you use one cup each of soy sauce, Chinese rice wine, and sesame oil, you are doomed to cook up an unappetizing dish. In my opinion ‘three cups’ is the concept rather than the rule. You also need to fine-tune the flavor by adding garlic, ginger, and basil.

Two ways to cook three cups chicken

Three cups chicken can be prepared in many ways, and I can loosely group them into two methods. Both methods are used by local and celebrity chefs in Taiwan.

• The marinating method: The chicken is marinated with rice wine, sesame oil, sugar, and soy sauce. The main reason is to ensure that the flavor is fully absorbed into every part of the chicken.
• The pan-frying method: The chicken is pan-fried until golden brown and seasoning is added. Pan-frying makes the chicken more aromatic, and it is assumed that the meat will be imbued with flavor during the slow cooking process. Sesame oil is added later in cooking to avoid becoming bitter after prolonged cooking.

Cooked in soy sauce, rice wine, and sesame oil and loaded with heaps of whole garlic cloves, slices of ginger, and fresh basil, this classic Taiwanese cuisine is a perfect reminder of how good an overabundance of flavor can be.

Note: Three cup chicken or Three cups chicken are just different translations of the same Chinese word 三杯鸡.