Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Spicy & Umami King Oyster Mushrooms

These pan-seared king oyster mushrooms are packed with deep umami, gentle sweetness, and a spicy kick from gochujang (Korean chili paste). The caramelized edges and slightly chewy texture make them a fantastic meat substitute or a flavorful side dish. The best part? They come together quickly and require minimal prep, making them perfect for a weeknight meal.  

A simple yet bold-flavored dish that's perfect with rice, noodles, salads, or even as a taco filling! This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.

Ingredients:

- 300 g fresh king oyster mushrooms (6-8 small or 2-3 large)  

For the Sauce:

- 20 ml soy sauce (or tamari for gluten-free)  

- 15 g gochujang (Korean chili paste)  

- 30 ml mirin, sake, or other rice wine 

- 15 g sugar (adjust to taste)  

- 1 tsp sesame seeds  

- 10 ml sesame oil

For Cooking:

- Neutral oil (e.g., vegetable or grapeseed)  

Instructions:

1. Prepare the Mushrooms:

- Slice mushrooms into 0.5 cm thick pieces for even cooking.  

- If using large mushrooms, cut them in half lengthwise before slicing.  

2. Make the Marinade: 

- In a bowl, mix together soy sauce, gochujang, mirin, sugar, sesame seeds, and sesame oil.  

- Taste and adjust sweetness or spiciness if needed.  

- Pour over the sliced mushrooms, ensuring they are well-coated. 

- Let marinate for at least 20 minutes (or overnight for deeper flavor).  

3. Pan-Sear the Mushrooms:

- Heat a large cast iron or nonstick pan (25 cm) over medium heat and add some neutral oil.  

- Arrange the mushrooms in a single layer without overlapping.  

- Cook for 2-3 minutes per side until golden brown and lightly charred.  

4. Glaze & Finish:  

- Once all mushrooms are seared, return them to the pan.  

- Pour in the remaining marinade and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the mushrooms beautifully.  

5. Serve & Enjoy:

- Serve hot over steamed rice, topped with sliced cucumber, sesame seeds, and scallions.  

- Enjoy immediately for the best flavor and texture!  

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Thai-style Basil Chicken

Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.

Ingredients

- 400g chicken breast

- 10ml oil

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

   - Cut the chicken into cubes or strips. 

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Meat:

   - Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked chicken and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.

5. Cook Basil:

   - Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Spicy Thai Basil Pork Stir-Fry

 

Spicy Thai Basil Pork Stir-Fry is a classic Thai dish known for its bold flavors and aromatic ingredients. It features tender pork stir-fried with fresh Thai basil, garlic, chili peppers, and a savory sauce.

Thinly sliced pork is quickly cooked in a hot wok with garlic, chili peppers, and a savory sauce made from ingredients like soy sauce, oyster sauce, and fish sauce. The dish gets its distinctive flavor from the fragrant Thai basil leaves, which are added towards the end of cooking to infuse the dish with their peppery and slightly sweet aroma. 

Thai Basil Pork Stir-Fry is typically served hot over steamed rice, making it a satisfying and flavorful meal. It's a popular street food dish in Thailand and is also commonly found in Thai restaurants worldwide.

Ingredients

- 400g pork mince

- 10ml oil (vegetable or peanut oil)

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Pork:

   - Add the pork mince to the wok and stir-fry, breaking up any clumps, until the pork is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked pork and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the pork evenly with the sauces.

5. Cook Basil:

   - Once the pork is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil pork stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Taiwanese Three Cup Chicken - Sanbeiji 三杯雞

Three Cup Chicken, or "San Bei Ji 三杯雞" in Mandarin, is a popular Taiwanese dish known for its rich and aromatic flavors. The name "Three Cup" refers to the trio of key ingredients used in the dish: soy sauce, sesame oil, and rice wine.

The chicken, typically cut into bite-sized pieces, is cooked in a flavorful sauce made by simmering the key ingredients along with garlic, ginger, and sometimes basil leaves. The sauce caramelizes during cooking, creating a slightly sweet and savory flavor profile with a hint of nuttiness from the sesame oil.

Three Cup Chicken is often served hot and garnished with fresh basil leaves for added aroma and flavor. It's commonly enjoyed as a main dish alongside steamed rice or other side dishes in Taiwanese cuisine. The dish's rich and comforting taste makes it a favorite in both home-cooked meals and restaurant menus throughout Taiwan and beyond.

Ingredients

- 20 ml sesame oil

- 20 ml vegetable oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Sichuan-style Eggplant Stir-Fry

 

If you're a fan of spicy food, just like me, you're in for a treat with this simple dish – Sichuan-style eggplant with minced pork. For a vegetarian version, you can easily skip the meat, but the real star here is the sauce!

I was a bit intimidated when I first saw the long list of ingredients, thinking it might take a lot of time. Surprisingly, though, most of them are seasonings, and the cooking process turned out to be quite fast.

Ingredients

- 2-3 large eggplants, cut into 1-inch pieces

- 1 tsp rice wine vinegar

- 120g ground pork

- 1/4 tsp salt

- 1/4 tsp pepper

- 2 tsp Shaoxing wine

- 3 cloves garlic, minced

- 2 tsp ginger, grated

- 1 tsp chili flakes

- 1 tsp cornstarch

- 1 tbsp water

Sauce:

- 2 tbsp soy sauce

- 2 tbsp oyster sauce

- 2 tbsp doubanjiang

- 1 tsp sesame oil

- 1 tsp granulated sugar

Instructions

1. Cut the eggplant into bite-sized pieces

2. Soak the egg plant in water with 1 teaspoon of rice wine vinegar for 15 minutes. This helps remove any bitterness from the eggplant.

3. While the eggplants are soaking, prepare the sauce by combining all the sauce ingredients in a bowl. Mix well and set aside.

4. Heat a large pan or wok over high heat. 

5. Add 1-2 tablespoons of oil to the pan. Once hot, add the soaked eggplant pieces and cook them over high heat until they are lightly browned, about 2-3 minutes. You may need to cook the eggplant in batches to avoid overcrowding the pan. Once cooked, set the eggplant aside.

6. Season the ground pork with salt, pepper, and Shaoxing wine. 

7. In the same pan used for cooking the eggplant, add the seasoned pork and cook it over high heat until it's browned and cooked through. Set the cooked pork aside.

8. In the same pan, add minced garlic, grated ginger, and chili flakes. Sauté the aromatics over high heat until they become fragrant, about 1-2 minutes.

9. Return the cooked pork and eggplant to the pan. 

10. Pour the prepared sauce over the pork and eggplant mixture, stirring well to coat everything evenly.

11. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously.

12. Cook the pork and eggplant in the sauce for about 30 seconds, or until the sauce thickens and coats the ingredients evenly.

13. Once the sauce has thickened, remove the pan from the heat. 

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Mala Spicy Beef Stir Fry

Mala Beef Stir-Fry with Mince is a delicious and spicy dish that combines minced beef with the bold flavors of Sichuan peppercorns, known for their numbing heat. “Mala” translates to "numbing and spicy," referring to the distinct flavor profile of this dish. 

Ingredients

- Half onion, chopped

- Spring onion, chopped

- 250g beef mince

- 2 lantern chilies, sliced

- 1 teaspoon Sichuan pepper

- 1 tablespoon light soy sauce

- 1 tablespoon dark soy sauce

- 1 tablespoon brown sugar

Instructions

1. Chop the onion and spring onion. Slice the lantern chilies.

2. Add sesame oil, light and dark soy sauce, brown sugar into beef mince meat. Stir well

3. Heat oil in a wok or skillet over medium-high heat.

4. Add the chopped onion o the skillet. Stir-fry for about 1-2 minutes until they begin to soften.

5. Add Sichuan pepper and chopped chillies, fry until fragrant.

6. Add the beef mince to the skillet. Stir-fry until the beef is browned and cooked through.

7. Once cooked, add the spring onion and stir well.

8. Serve the spicy beef stir-fry hot with steamed rice or noodles.

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