Taiwanese Three Cup Chicken (San Bei Ji)
A classic Taiwanese dish featuring tender chicken braised in a flavorful sauce of rice wine, sesame oil, and ginger. Uses coconut aminos instead of soy sauce.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- about 680 g Chicken Thighs
- 1/4 cup Sesame Oil
- 1/4 cup Rice Wine (Shaoxing)
- 1/4 cup Coconut Aminos
- about 5 cm Ginger
- 6 cloves Garlic
- 1 cup Thai Basil
- 1 tsp Sugar
- 1 tbsp Cornstarch
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Cut the about 680 g Chicken Thighs into about 2.5 cm pieces. In a medium bowl, toss the chicken pieces with the 1 tbsp Cornstarch until evenly coated. Let it sit for 10 minutes.
- 2Place an approximately 30 cm wok or large skillet over medium-high heat (400°F / 200°C). Add the 1/4 cup Sesame Oil. Heat until it shimmers, about 1 minute.
- 3Add the about 5 cm of Ginger, peeled and thinly sliced, and the 6 cloves of Garlic, smashed. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- 4Add the coated chicken pieces to the wok. Cook, stirring occasionally, for 5-7 minutes, until browned on all sides. The chicken should be golden brown.
- 5Pour in the 1/4 cup Rice Wine (Shaoxing) and the 1/4 cup Coconut Aminos. Add the 1 tsp Sugar. Stir everything together to combine.
- 6Bring the liquid to a simmer, then reduce the heat to low (120°C). Cover the wok and let it simmer for 20 minutes. The chicken should be cooked through, reaching an internal temperature of 74°C.
- 7Uncover the wok and stir in the 1 cup of Thai Basil. Cook for 1 more minute, or until the basil leaves are wilted. Serve immediately.
Substitutions
Soy Sauce → Coconut Aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More taiwanese recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.