San bei ji (三杯鸡, three cup chicken) is a preparation made famous in Taiwan but with origins in Jiangxi province — named for the three equal cups (bei, 杯) of its sauce: one cup of sesame oil, one cup of soy sauce, and one cup of Shaoxing wine (or mijiu, Taiwanese rice wine). Bone-in chicken pieces are braised in this three-cup sauce over high heat until the sauce caramelizes and reduces to a thick, glossy glaze, then finished with a large amount of fresh Thai basil. The resulting dish is intensely savoury, slightly sweet from the caramelized soy, fragrant with sesame and basil, and the chicken should be lacquered and sticky with the reduced sauce.
The technique: In a clay pot (traditional) or heavy skillet, heat the sesame oil over medium heat. Add sliced ginger (6-8 thick slices) and garlic (8-10 whole cloves) — fry until fragrant and lightly coloured, approximately 5 minutes. The sesame oil should be deeply fragrant by this point. Add bone-in chicken pieces (thigh and drumstick, chopped). Fry until browned on all sides. Add the Shaoxing wine (100ml), soy sauce (100ml), a small amount of sugar (1 tbsp). Bring to a boil. Cook over medium-high heat without a lid for 15-20 minutes, stirring occasionally, until the sauce is thick, sticky, and glossy. In the final minute, add a large handful of fresh Thai basil leaves — toss rapidly and remove from heat immediately. The basil should wilt but not cook beyond wilting.
Fuchsia Dunlop, Every Grain of Rice (2012)