Sanbei chicken was introduced into Taiwan from Jiangxi, forming the classic Taiwan Sanbei chicken. The authentic three cup chicken can’t lack basil, that is, the nine storey tower, a common spice in Western food. I really can’t buy it, so I have to cook a home-made three cup chicken without the nine storey tower.


2-3 Drumsticks
200ml rice wine
A little sesame oil
Proper peanut oil
60ml raw extract
10ml soy sauce
1 onion
Proper amount of ginger
10-12 garlic
Appropriate amount of rock sugar or fine granulated sugar
2 red or dry peppers


Step 1
Cut the chicken leg into pieces. You can also use Sanhuang chicken, which needs to be cut into pieces

Step 2
Put the chicken pieces into the pot with cold water. After boiling for 2-3 minutes, remove and wash, drain and set aside. Some people make three cups of chicken. They should oil the chicken first, or dip it in raw powder and then oil it. In fact, chicken does not need to be oiled. Just blanch it with water. The purpose is to directly overflow the flavor of chicken oil after the chicken skin comes into contact with sesame oil during cooking. Put the chicken in cold water.

Step 3
Cut the scallion into sections, slice the ginger, shred the dried pepper, and set aside the whole garlic slice. A cup of rice wine is about 200ml and a half cup of soy sauce. It is mixed with raw and old soy sauce. It should not exceed half of rice wine. Raw soy sauce is salty and old soy sauce is heavy, and old soy sauce is less. Rice wine is much more than soy sauce.

Step 4
Put edible oil in the frying pan, add ginger, scallion and dry pepper and stir fry until fragrant. Add chicken and stir fry over high heat until the chicken turns yellow.

Step 5
Add rice wine, raw and old soy sauce, granulated sugar (rock sugar is the best), stir fry evenly, add garlic, turn to low heat and simmer.

Step 6
Simmer for about 15-20 minutes. According to the degree of cooked and rotten chicken, collect the juice over high fire, add a little sesame oil, whether to put salt or not, and help yourself according to the saltiness. When collecting juice, be careful not to paste the pot. Out of the pot and on the table.