Uploaded December 2025 | Updated September 2026, 2 weeks ago
Three Cup Chicken (Sanbeiji) is one of Taiwan’s most iconic dishes, known for its bold aroma of sesame oil, soy sauce, rice wine, ginger, garlic, chilies, and fragrant basil.
In this video, I’ll show you how to make a boneless version that still keeps the deep, traditional flavor of bone-in chicken by using a concentrated homemade stock made from the bones themselves.
👉 Full recipe and article: tasteasianfood.com/three-cup-chicken
#threecupchicken #taiwaneserecipes #asianfood
Recipe:
Ingredients:
750 g chicken drumsticks (400g meat, rest bone)
4 tablespoons sesame oil
5 tablespoons light soy sauce
1.5 tablespoons dark soy sauce
2 tablespoons vegetable oil
25 g ginger (about 1 tbsp), cut into thin slices
9 cloves of garlic
3 dried chilies
60 g rock sugar (or 3.5 tbsp granulated sugar)
5 tablespoons Chinese rice wine
200 ml water
1 bunch basil leaves
Steps:
1. Make the Concentrated Stock. Place the chicken bones in a small pot in a single layer. Add just enough water to cover. Simmer over low heat for about 20 minutes. Strain and continue reducing until the stock is very concentrated. Set aside.
2. Prepare the Aromatics. While the stock simmers, prepare the ginger, garlic, and dried chilies.
3. Sauté the Aromatics. Heat sesame oil in a claypot over medium-low heat. 4. Add ginger, garlic, and dried chilies. Sauté for 30 seconds to 1 minute until fragrant.
5. Cook the Chicken. Add the chicken pieces and stir-fry for about 1 minute to coat evenly with the sesame oil.
6. Braise. Add light soy sauce, dark soy sauce, rice wine, and rock sugar. Bring to a gentle boil, then pour in the concentrated chicken stock.
7. Simmer. Lower the heat and simmer for about 15 minutes, until the sauce reduces into a thick, glossy gravy that coats the chicken.
8. Add Basil. Place basil leaves on top, cover with a lid, and turn off the heat. Let the residual heat wilt the basil for about 1 minute, then stir gently.
9. Serve. Garnish with extra basil and sliced red chili if desired. Serve hot, preferably straight from the claypot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Three Cup Chicken (Sanbeiji) is one of Taiwan’s most iconic dishes, known for its bold aroma of sesame oil, soy sauce, rice wine, ginger, garlic, chilies, and fragrant basil.
In this video, I’ll show you how to make a boneless version that still keeps the deep, traditional flavor of bone-in chicken by using a concentrated homemade stock made from the bones themselves.
👉 Full recipe and article: tasteasianfood.com/three-cup-chicken
#threecupchicken #taiwaneserecipes #asianfood
Recipe:
Ingredients:
750 g chicken drumsticks (400g meat, rest bone)
4 tablespoons sesame oil
5 tablespoons light soy sauce
1.5 tablespoons dark soy sauce
2 tablespoons vegetable oil
25 g ginger (about 1 tbsp), cut into thin slices
9 cloves of garlic
3 dried chilies
60 g rock sugar (or 3.5 tbsp granulated sugar)
5 tablespoons Chinese rice wine
200 ml water
1 bunch basil leaves
Steps:
1. Make the Concentrated Stock. Place the chicken bones in a small pot in a single layer. Add just enough water to cover. Simmer over low heat for about 20 minutes. Strain and continue reducing until the stock is very concentrated. Set aside.
2. Prepare the Aromatics. While the stock simmers, prepare the ginger, garlic, and dried chilies.
3. Sauté the Aromatics. Heat sesame oil in a claypot over medium-low heat. 4. Add ginger, garlic, and dried chilies. Sauté for 30 seconds to 1 minute until fragrant.
5. Cook the Chicken. Add the chicken pieces and stir-fry for about 1 minute to coat evenly with the sesame oil.
6. Braise. Add light soy sauce, dark soy sauce, rice wine, and rock sugar. Bring to a gentle boil, then pour in the concentrated chicken stock.
7. Simmer. Lower the heat and simmer for about 15 minutes, until the sauce reduces into a thick, glossy gravy that coats the chicken.
8. Add Basil. Place basil leaves on top, cover with a lid, and turn off the heat. Let the residual heat wilt the basil for about 1 minute, then stir gently.
9. Serve. Garnish with extra basil and sliced red chili if desired. Serve hot, preferably straight from the claypot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
