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Overview

Three-Cup Chicken

San Bei Ji, Three Cups Chicken

This three-cup chicken recipe is san bei ji: chicken thighs braised in the three cups of soy sauce, sesame oil and Shaoxing rice wine, with ginger, garlic, dried chilli and a big handful of Thai basil. One serving is about 240 g. This three-cup chicken recipe serves 4 in 50 minutes and is at its best with steamed rice.

San bei ji, three-cup chicken, takes its name from its three defining liquids: a cup of soy sauce, a cup of sesame oil and a cup of rice wine, braised down until the chicken is glossy and dark. The dish is linked to Jiangxi province in south-eastern China and travelled with cooks to Taiwan, where Thai basil became the signature finish, wilted into the hot sauce at the last minute. The old story ties it to a Song-dynasty prisoner's last meal, but what matters in the pan is the ratio: the three cups in balance, reduced until the sauce coats the chicken.

Pairs well with: Steamed jasmine rice and stir-fried greens.

Provenance

China flag China

Jiangxi Braised Classic

East & South Asia

Time Dedication

50m

15m prep • 35m cook

Batch Yield

4 Servings

417 kcal per serving

1 serving ≈ 240 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, Chinese meals, cold evenings, gatherings Cost: Medium — about $3–4 per serving at home
Tags: Chicken Sweet Savory High-protein Braised
Three-cup chicken braised in a dark sauce with basil and onion in a clay pot

Jiangxi Braised Classic

Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $3–4 per serving at home (USD)

Made the classic way: the three cups measured out, chicken seared first, sauce reduced until it clings, basil stirred in at the very end.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Prep Stage: Cut, Slice & Measure the Three Cups

15 Mins • Cutting & Measuring

Cut the chicken into large chunks, slice the ginger into coins, smash the garlic, and measure the three cups — soy sauce, sesame oil and rice wine — into separate small bowls. Pick the basil leaves last so they stay fresh.

Maestro Tip: Measure the three cups before you start cooking: once the chicken is searing, you will not have a free hand.

  1. 1

    Sear the Chicken

    10 Mins Medium-high heat, oil ~180°C (350°F)

    Heat half the sesame oil in a heavy pot or clay pot over medium-high heat until it shimmers, about 180°C (350°F). Add the chicken in a single layer and sear for 4–5 minutes per side until golden brown — do not crowd the pot, or the chicken will steam instead of browning.

    Leave the chicken alone once it is in the pot: moving it stops the crust from forming.

    Done when: Golden-brown pieces with a crisp edge, still pink inside at this stage.

  2. 2

    Build the Sauce

    5 Mins Medium heat, ~150°C (300°F)

    Push the chicken to one side, add the remaining sesame oil, the ginger, garlic and dried chillies, and fry for 1 minute until fragrant. Pour in the soy sauce, rice wine, sugar and water, and scrape the bottom of the pot to lift the browned bits into the sauce.

    The browned bits on the bottom of the pot are flavour — scrape them up, do not leave them behind.

    Done when: A dark, fragrant sauce bubbling around the chicken.

  3. 3

    Braise Until Tender

    25 Mins Gentle simmer, ~95°C (200°F)

    Bring the sauce to a gentle simmer, about 95°C (200°F), cover the pot and braise for 20–25 minutes, turning the chicken once halfway, until the chicken is tender and the thickest piece reaches 74°C (165°F) in the centre.

    Keep the simmer gentle — a hard boil toughens the chicken and burns the sugar.

    Done when: Chicken that yields easily to a fork, with the centre at 74°C (165°F) or above.

  4. 4

    Reduce and Add the Basil

    5 Mins High heat, boiling, ~100°C (212°F)

    Take the lid off, turn the heat up and boil the sauce for 3–5 minutes until it reduces to a glossy glaze that coats the chicken. Turn off the heat, stir in the Thai basil leaves and let them wilt in the hot sauce for 30 seconds.

    Basil goes in last and off the heat — cooking it longer turns it black and bitter.

    Done when: A thick, shiny sauce clinging to the chicken, with wilted green basil through it.

Finishing Touches & Plating

Serve at once, straight from the pot, with the sauce spooned over the top. This three-cup chicken recipe is at its best the moment the basil wilts — the sauce is glossy, the chicken is tender, and the basil is still bright.

Nutritional Physiology & Benefits

Nutrition

Energy

417

kcal / serving

Protein

43g

Complete AA

Carbs

9g

Complex

Fats

22g

Healthy

Per serving (4 servings · 1 serving ≈ 240 g)
Energy417 kcal
Protein43 g
Carbohydrates9 g
Fat22 g
Fibre0.8 g
Sugar4.2 g
Sodium996 mg
Per 100g
Energy174 kcal
Protein17.8 g
Carbohydrates3.6 g
Fat9.2 g
Fibre0.3 g
Sugar1.8 g
Sodium415 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Chicken supplies B vitamins and selenium, ginger and garlic add vitamin C and B6, and basil adds vitamin K.

High Protein at 42.8 g

One serving carries 42.8 g of protein from the chicken thighs, so this dish keeps you full for hours.

Ginger and Garlic

Fresh ginger and garlic bring warmth and depth, plus vitamin C and B6, with almost no calories of their own.

Sesame Oil Fats

Sesame oil adds mostly unsaturated fats and a nutty aroma that defines the whole dish.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain rice is essential — it soaks up the dark, salty-sweet sauce and balances the richness.

Vegetables

Stir-Fried Morning Glory

Garlicky greens add a fresh, savoury vegetable to a meal that is otherwise chicken and rice.

Soups

Clear Chicken Soup

A light, clear soup before the chicken sets up the meal without competing with the strong sauce.

Drinks

Unsweetened Tea

Hot, unsweetened tea cuts the salty-sweet glaze and cleanses the palate between bites.

Complete menu

Serve the chicken with steamed jasmine rice and stir-fried morning glory or bok choy — the rice soaks up the dark sauce and the greens cut the richness.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra Soy Sauce at the Table

One serving already carries 996 mg of sodium, mostly from the soy sauce, so more sauce on top pushes one dinner too far. Taste before you add anything. This is general food information, not medical advice.

Sweet Drinks Alongside

The sauce already carries 4.2 g of sugar per serving and the dish is rich, so a sweetened drink doubles the sugar of the meal — unsweetened tea is the better choice. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, savoury dinner — 417 kcal with 42.8 g of protein per serving, best with rice and greens.
  • ChildrenChildren usually enjoy the sweet-savoury sauce; leave out the chillies and cut the chicken small.
  • ElderlyTender and easy to eat, but the sauce is salty, so a small portion with plenty of rice suits better.
  • Pregnant womenFine when the chicken is cooked right through to 74°C (165°F); the rice wine mostly cooks off, but the sauce is salty. Ask your clinician about portions.
  • Breastfeeding womenA protein-rich dinner; the iron and B vitamins are useful, and one serving with rice is enough. Ask your clinician about portions.
  • AthletesA strong recovery meal at 42.8 g of protein per serving — add extra rice for energy after training.
  • Weight gainAt 417 kcal with 42.8 g of protein, this works well for weight gain when served with a generous portion of rice.
  • Weight lossAt 417 kcal per serving, keep to one portion with plenty of rice and greens, and skip second helpings of sauce.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries 4.2 g of sugar and 8.6 g of carbohydrate, so keep the portion as stated. Ask your clinician about portions.
  • High blood pressureOne serving carries 996 mg of sodium, mostly from the soy sauce, so keep other salty foods out of the same meal. Ask your clinician about portions.
  • Kidney diseaseHigh in protein at 42.8 g per serving; keep the portion as stated and watch the salt. Ask your clinician about portions.
  • GoutChicken is a moderate-purine food, so this is an occasional choice rather than a daily one. Ask your clinician about portions.
  • Stomach issuesGinger can soothe the stomach, but the chilli, garlic and rich sauce can irritate — leave the chillies out if unsure. Ask your clinician if unsure.
  • Cardiovascular diseaseAt 22.2 g of fat per serving, mostly unsaturated from the sesame oil, this suits a heart-aware pattern in one portion. Ask your clinician about portions.
  • Fatty liverAt 417 kcal with a rich sauce, keep to one serving with plenty of greens. Ask your clinician about portions.
  • Food allergiesContains soy and sesame — both major allergens. Do not serve to anyone with a soy or sesame allergy.
  • Special therapeutic dietsNot suitable for a low-sodium therapeutic diet as written; the soy sauce would need to be reduced, agreed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Store in a sealed container with the sauce poured over the chicken.
In the fridge
Keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Keeps 2 months in the freezer at -18°C (0°F) or below, in a sealed container.
How to reheat
Reheat gently in a covered pan over low heat until the chicken is hot through, to 74°C (165°F); add a splash of water if the sauce is too thick.
Freezing recommended
Yes — it freezes well, though the basil wilts; add fresh basil after reheating.
Signs it has spoiled
A sour smell, slimy chicken, or a grey, dull sauce.

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