{"id":10809,"date":"2026-07-14T20:52:34","date_gmt":"2026-07-14T20:52:34","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10809"},"modified":"2026-07-14T21:05:16","modified_gmt":"2026-07-14T21:05:16","slug":"three-cup-chicken-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/three-cup-chicken-video\/","title":{"rendered":"Three Cup Chicken [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Three Cup Chicken [Video]<\/span><\/h2>\n
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This easy and authentic Three Cup Chicken (San Bei Ji<\/em>) recipe is a Taiwanese classic made with soy sauce, sesame oil, and Shaoxing wine. Juicy, flavorful, and ready in just 20 minutes, it\u2019s the perfect home-style dish for weeknight dinners or weekend comfort meals.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>3<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Bee Yinn Low – Rasa Malaysia<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb<\/span> chicken drumsticks, chicken thighs, or a combination of chicken parts<\/span> cut into pieces<\/span><\/li>
  • 2<\/span> Tbsp<\/span> sesame oil<\/span> or toasted sesame oil<\/span><\/li>
  • 2<\/span> inch<\/span> old ginger<\/span> peeled and cut into thin pieces<\/span><\/li>
  • 6<\/span> cloves<\/span> garlic<\/span> peeled<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> dark sweet soy sauce<\/span> kecap manis<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> Shaoxing wine<\/span><\/li>
  • 1<\/span> bunch<\/span> Thai basil leaves<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat a clay pot over high heat and add the sesame oil. Add the chicken and stir-fry until the surface becomes slightly crispy and golden brown.<\/div><\/li>
    • Push the chicken to one side and add the ginger and garlic. Stir-fry until aromatic, then mix well to combine.<\/div><\/li>
    • Add the soy sauce, dark sweet soy sauce, and Shaoxing wine. Mix well to combine, then cover with the lid, lower the heat, and simmer for 5-10 minutes.<\/div><\/li>
    • Add the basil leaves and stir well with the chicken. Dish out and serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>

      <\/span>Frequently Asked Questions<\/span><\/h4>\nDo I need a clay pot to make this?<\/strong> Nope, you don\u2019t! A clay pot is traditional because it holds heat evenly and helps the sauce thicken nicely, but it\u2019s not a must. You can easily use a wok, pan, or cast-iron skillet and still get that same rich, glossy result.<\/span>
      <\/div>\nCan I make this ahead of time?<\/strong> Definitely. The flavors actually get better as it sits, so it\u2019s a great make-ahead dish. Just reheat gently before serving and toss in fresh basil at the end to bring it back to life.<\/span>
      <\/div>\nCan I make this in a slow cooker?<\/strong> Yes. Sear the chicken in a pan until golden, then briefly saut\u00e9 the ginger and garlic to release their aroma and add them to the slow cooker with the sauce ingredients. Cook on low for 4 to 5 hours or high for about 2 hours, until the chicken is tender and the sauce has slightly thickened. Add the basil right before serving so it stays fresh and fragrant.<\/span>
      <\/div>\nWhy does my sauce look watery?<\/strong> If the sauce hasn\u2019t thickened enough, just keep simmering it uncovered for a few more minutes. The goal is to let it reduce until it clings nicely to the chicken.<\/span>
      <\/div>\nHow do I store and reheat leftovers?<\/strong> Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat until warmed through, and add a splash of water if the sauce thickens too much.<\/span>
      <\/div>\nCan I freeze the leftovers?<\/strong> You can! Let the chicken cool completely, then transfer it to an airtight container or freezer bag. It keeps well for up to 2 months. Thaw overnight in the fridge before reheating so the texture stays tender.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

      <\/span>Video<\/span><\/h3>\n\n\n\n
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