Three Cup Chicken (San Bei Ji)

35 minServes 6

Taiwanese braised chicken wings in a savory-sweet soy glaze with ginger, garlic, and basil, finished until the sauce clings to the meat.

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prepSlice ginger into 6 pieces
prepSlice garlic into 5 cloves
prepHalve 1 dried chili
prepCut Thai basil or scallions into 2-inch / 5 cm lengths
15 ml sesame oil	Infuse aromatics in oil, medium heat, 2 min	Sear chicken wings, high heat, until golden	Add braising liquid, cover, simmer 15–20 min	Reduce sauce uncovered, high heat, 3–5 min	Stir in basil, fry 1 min until wilted
30 ml vegetable oil
6 slices ginger
5 cloves garlic, sliced
1 dried chili, halved
1 kg chicken wings
60 ml warm water
60 ml Shaoxing wine
2–5 teaspoons dark soy sauce
22 ml light soy sauce
2 teaspoons sugar
Small bunch Thai basil leaves or 2 scallions, cut into 2-inch / 5 cm lengths

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