Three cup chicken (SAN BEI JI) Taiwanese recipe #2 台灣三杯雞

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

rice wine

🥗Healthier: dry sherry

💰Cheaper: white wine

Dry sherry is a more accessible alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option.

basil

🥗Healthier: Thai basil

💰Cheaper: oregano

Thai basil maintains a similar flavor profile.

Cut oyster mushrooms using rolling cuts.

Pan fry chicken thighs in the same pan until one side is cooked, then turn to cook the other side.

Cut chicken into pie slices after cooking.

Crush garlic cloves to release aroma.

In the same pan, add 1 tablespoon of sugar and stir fry oyster mushrooms until golden brown.

Stir fry ginger slices until golden brown and dry.

Add chicken thighs back to the pan.

Add 4 tablespoons of Chinese cooking wine, 2 tablespoons of light soy sauce, and 1 tablespoon of black sesame oil.

Add all remaining ingredients to the pan.

Prepare a clay pot by drizzling sesame oil on the bottom and laying a layer of basil.

Pour the chicken mixture into the clay pot and cook on medium-low heat for 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens