Taiwanese Three Cup Chicken in Claypot (San Bei Ji)
A sizzling Taiwanese earthenware claypot masterpiece named for its equal parts of toasted black sesame oil, soy sauce, and Shaoxing rice wine, reduced down into a luscious glaze coating tender bone-in chicken thighs, whole garlic cloves, ginger slices, and loads of fresh Thai basil.
Ingredients
Chicken & Three Cup Sauce Components
- 800g (1.75 lbs) bone-in chicken thighs (or drumsticks), chopped into bite-sized chunks
- 1/4 cup authentic dark toasted black sesame oil (hei mayou)
- 1/4 cup Shaoxing rice wine
- 1/4 cup soy sauce blend (3 tbsp light soy sauce + 1 tbsp dark soy sauce)
- 1.5 tbsp rock sugar or granulated sugar
Aromatics & Finishing
- 12-15 whole cloves garlic, peeled
- 2 inches fresh ginger, sliced into thin coins
- 2 fresh red bird's eye chilies, halved lengthwise
- 2 large cups fresh Thai basil leaves (added at the final sizzle)
Instructions
Sear Aromatics in Black Sesame Oil
Heat black sesame oil in a claypot or heavy-bottomed wok over medium-low heat. Add the ginger slices and fry gently for 3 minutes until slightly wrinkled and fragrant. Add the whole garlic cloves and red chilies, frying for another 2 minutes until garlic turns pale golden.
Brown the Chicken
Increase heat to medium-high. Add the chopped chicken pieces into the pot. Sauté for 5-6 minutes until the chicken is browned and sealed on all sides.
Add Three Cup Seasonings
Pour in the Shaoxing rice wine, soy sauce blend, and rock sugar. Stir well to dissolve the sugar and coat every piece of chicken in the bubbling sauce.
Simmer & Reduce to Glaze
Cover the pot with a lid, reduce heat to medium-low, and simmer for 12-15 minutes until the chicken is fully cooked and tender. Remove lid, turn heat to high, and rapidly reduce the sauce for 3-4 minutes until it turns into a thick, glossy caramel coating.
Flame with Basil & Serve Sizzling
Toss in the two cups of fresh Thai basil leaves. Immediately turn off the heat and cover tightly with the lid for 30 seconds to allow the trapped steam to infuse the basil essence throughout the dish. Serve sizzling hot directly from the claypot with bowls of white rice.
Nutrition Facts
* Based on a 2,000 calorie diet.