Sanbeiji, three-cup chicken, is chicken cooked with soy sauce, rice wine and sesame oil until the sauce is absorbed, served sizzling with basil in Taiwan.

Three-cup chicken is one of the best-known dishes of Jiangxi cuisine and a specialty of Ningdu, where the population is Hakka. It was introduced to Taiwan by Hakka people and is especially popular there. One legend ties the dish to the Song dynasty hero Wen Tianxiang. The Taiwan version has a simpler flavor and is not spicy. The chicken is cooked in an earthenware pot on high heat, then on low heat until the sauces are absorbed.

Where to eat Three-cup chicken in Taipei

The editor picks for Three-cup chicken in Taipei are still in research. Meanwhile, see the Taipei signature-dishes index or the Taipei food guide.

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Make it at home

Serves 435 minEasy

Ingredients

  • 800g bone-in chicken thighs and drumsticks, chopped into 4cm pieces
  • 60ml sesame oil
  • 30g sliced ginger
  • 10 garlic cloves, peeled
  • 5 dried chillies
  • 60ml dark soy sauce
  • 60ml Shaoxing rice wine
  • 30g rock sugar
  • 1 large handful Thai basil leaves (or Holy basil)
  • Cooked Taiwanese rice, to serve

Method

  1. Heat sesame oil in a clay pot or heavy wok over medium heat. Add ginger; fry 3 minutes until edges curl.
  2. Add garlic and dried chillies, fry 1 minute.
  3. Add chicken pieces, brown all sides 5 minutes.
  4. Add Shaoxing wine, soy sauce and rock sugar. Cover, simmer 15 minutes.
  5. Uncover, increase heat to high, reduce sauce 3 minutes until glossy.
  6. Turn off heat, throw in basil leaves, stir once to wilt. Serve immediately with rice.

Editor tip. Thai basil is the only viable substitute for nine-layer Taiwan basil; sweet Italian basil doesn't carry the right note. The dish should be glossy, not soupy.

Common allergens: Gluten, Soy.