Shanghai Three Cup Chicken (San Bei Ji) via Taiwanese Influence
Jiangxi; Taiwan
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Jiangxi origin; popularised in Taiwan; now nationwide
II
Description
San bei ji — three-cup chicken — takes its name from the three equal measures of its sauce: sesame oil, soy sauce, and rice wine (traditionally rice spirit or mijiu). Originating in Jiangxi, popularised through Taiwan and now ubiquitous across coastal China. Thai basil added to the Taiwanese version at the end — a distinctive addition that defines the modern rendition.
III
The Thread
—Korean dak galbi — sweet-soy-sesame chicken braise
—Japanese teriyaki — soy-sweet lacquer technique
—Filipino adobo — soy-vinegar-based chicken braise
IV
Flavour Context
Sweet, savory, nutty sesame intensity; wine aromatic; basil provides herbal freshness and anise note
Pillars V — VII
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