You’re missing out if you’ve never tried Taiwanese Three Cup Chicken or ‘San Bei Ji’. This is one super simple Asian chicken recipe that you make any night of the week!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Taiwanese Three Cup Chicken (San Bei Ji) - Marion's Kitchen
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We order it last night that's why I want to learn how to cooked it thanks much❤
Thanks Marion for your version
You are very lovely marion! Sending you love always.❤
Marion
I recently had 3 cups chicken. What I am curious about this dish is how they managed to make the chicken skin literally melts in the mouth. Hope you could shed some light on it.
Thanks
It’s clear Marion doesn’t understand this dish. 3 cups doesn’t mean actual cups it means equal parts. Wrong type of chilies but it’s ok. No need to julian ginger. Don’t need sesame oil to sear chicken sear it with neutral oil. Also need rock sugar. Not trash recipe but not good like 5/10. She doesn’t really understand the dish well
Souped up recipes recipe.
This dish looks yummy.
Whats the substitute for Chinese cooking wine?
I never understand why they say to use Italian basil if you can't get Thai. It's going to taste like crap if you do. Totally different flavor profiles.
Booze and butter makes everything better
Made this for lunch today, super yummy. Thanks for sharing the recipe Marion.
Hello Marion! What is the best alternative for Thai basil?
Ginger IS SO EXPENSIVE IN AUSTRALIA FML
OMG whatever I am craving, you have it on your channel! I’m hooked on Marion’s kitchen 🥰
Oh my goodness. This was fabulous but I think I put a little too much dry chilli in (a bit much for my daughter 🥵 anyway). I also added a couple of spring onions. 10/10 ☑️☑️
You are very cute
I tried this dish today but omitted the basil as I didn't have any and still it tastes amazing.
Beautiful!!
Yummy!
I've been making this for years since my Taiwanese sister-in-law introduced me to it. I add extra ginger slivers as I love how it caramelises. Add extra basil too! Yummmm!
Very close to Hong sau ji…. great dish and presentation. Many thanks…
Love this recipe
I'm so in love with you and your colorful and amazing food!!!🤤🤤🤤 Greetings from Eilat, Israel🐠🐟🤿
Been loving your videos and trying them out, could you please suggest some brands of these thick dark soy sauce? The brand I bought is very liquidy like a regular soy sauce
I made this today. It’s awesome! Will post on IG. Tagged you when I made Vietnamese Beef Stew. )
I love how you like things spicy 🌶