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Taiwanese Three Cup Chicken (San Bei Ji) with Toasted Sesame Oil, Rice Wine and Fresh Basil
Taiwan's iconic sizzling claypot masterpiece: bite-sized chicken braised in equal measures of toasted black sesame oil, Shaoxing rice wine, and soy sauce, caramelized with whole garlic cloves, ginger slices, and fresh sweet Thai basil.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Chicken thighs, cut into 3-cm bite-sized pieces600 g
- Toasted black sesame oil50 ml
- Shaoxing rice cooking wine50 ml
- Light soy sauce and dark soy sauce blend50 ml
- Fresh ginger coins, thinly sliced10 pc
- Whole garlic cloves, peeled12 clove
- Fresh Thai basil or sweet basil leaves1 pc
- Rock sugar or brown sugar1 tbsp
Preparation Steps
1
Heat toasted sesame oil in a wok or claypot over low heat. Fry ginger coins and whole garlic cloves for 3-4 minutes until lightly caramelized and aromatic.
4 min timer
2
Add chicken pieces and sear over medium heat for 4-5 minutes until browned. Pour in Shaoxing wine, soy sauce blend, and sugar.
5 min timer
3
Simmer vigorously uncovered for 10-12 minutes until the liquid reduces into a dark, glossy, bubbling glaze coating the chicken. Turn off heat, toss in fresh basil leaves, cover with lid for 1 minute to wilt in steam, and serve sizzling hot with jasmine rice.
12 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
430
Protein
36g
Carbohydrates
9g
Fat
27g
Allergens
soyaSesame SeedsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
