Admin: [CFWK] Link new dishes

2026-09-25T04:18:44Z

[CFWK] Link new dishes

← Older revision		Revision as of 12:18, 25 September 2026
Line 25:		Line 25:
	== Ingredients (overview) ==		== Ingredients (overview) ==

	Chicken pieces; sesame oil; soy sauce; rice wine (often Taiwanese mijiu); garlic; ginger; optional dried or fresh chili; Thai basil in many Taiwanese finishes. Soft note: early postwar print recipes sometimes omitted basil and black sesame oil, while later “native chicken restaurant” plates fixed that aromatic set. Overview only—not a recipe.		Chicken pieces; sesame oil; soy sauce; rice wine (often Taiwanese [[Mijiu\|mijiu]]); garlic; ginger; optional dried or fresh chili; Thai basil in many Taiwanese finishes. Soft note: early postwar print recipes sometimes omitted basil and black sesame oil, while later “native chicken restaurant” plates fixed that aromatic set. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:09:36Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:09, 23 September 2026
Line 1:		Line 1:
	{{#seo:		{{#seo:
	\|title=Three Cup Chicken (三杯鸡) - Chinese Food Wiki		\|title=Three Cup Chicken (三杯鸡) - Chinese Food Wiki
	\|keywords=Three Cup Chicken,三杯鸡,Jiangxi Food,~~Taiwan Food~~		\|keywords=Three Cup Chicken,三杯鸡,Sanbei ji,Taiwan Food,Jiangxi Food,sesame oil chicken
	\|description=Three Cup Chicken is chicken braised with sesame oil, soy sauce, and rice ~~wine, popular in~~ Jiangxi ~~and Taiwan~~.		\|description=Three Cup Chicken is chicken braised with sesame oil, soy sauce, and rice wine—Taiwan’s iconic basil-finished sanbei ji with a disputed Jiangxi link.
	}}		}}

Line 8:		Line 8:
	\| image = Three Cup Chicken.jpg		\| image = Three Cup Chicken.jpg
	\| caption = Three Cup Chicken		\| caption = Three Cup Chicken
	\| alternate_name = San bei ji; three cups chicken		\| alternate_name = San bei ji; three cups chicken; sanbeiji
	\| pinyin = Sānbēi jī		\| pinyin = Sānbēi jī
	\| type = Chicken dish		\| type = Chicken dish
	\| course = Main		\| course = Main
	\| country = China		\| country = China / Taiwan
	\| region = Jiangxi ~~/ Taiwan~~		\| region = Taiwan (restaurant classic); also claimed in Jiangxi and Hakka writing
	\| other = Sesame oil, soy, and rice wine ~~braise~~		\| other = Sesame oil, soy, and rice wine braise—often finished with basil in Taiwanese service
	}}		}}

	'''Three Cup Chicken''' (Simplified Chinese: 三杯鸡; Traditional Chinese: 三杯雞; Pinyin: ''Sānbēi jī'') is a chicken dish ~~braised with sesame~~ oil, soy sauce, and rice ~~wine—the "three cups"~~ of ~~seasoning—finished~~ with basil in ~~many Taiwanese versions~~.<ref name="wp">[https://en.wikipedia.org/wiki/Three-cup_chicken English Wikipedia]</ref>		'''Three Cup Chicken''' (Simplified Chinese: 三杯鸡; Traditional Chinese: 三杯雞; Pinyin: ''Sānbēi jī'') is a chicken dish whose name points to three seasonings—sesame oil, soy sauce, and rice wine—reduced until they glaze rather than flood the meat. In contemporary restaurant writing it is one of the most recognizable plates of [[Taiwan Food]], often finished with garlic, ginger, and Thai basil (九層塔). A parallel claim places related “three-cup” chicken cooking in [[Jiangxi Food]] and Hakka transmission; academic and chef interviews treat that Jiangxi labeling as '''disputed''', not settled hard history.<ref name="wp">[https://en.wikipedia.org/wiki/Three-cup_chicken English Wikipedia: Three-cup chicken]</ref><ref name="epi">[https://www.epicurious.com/expert-advice/three-cup-chicken-taiwanese-history-article Epicurious: Three Cup Chicken Is One of Taiwan’s Greatest Hits]</ref>

	== Characteristics ==		== Characteristics ==

	~~The sauce reduces to~~ a ~~fragrant~~, ~~glossy~~ coat ~~rather than a soupy braise~~. ~~Aroma from~~ sesame oil and basil (in ~~Taiwanese restaurant style) is distinctive~~; ~~heat is moderate unless chilies are added~~.		Pieces of bone-in or boneless chicken are browned, then cooked with generous sesame oil, soy, and rice wine until the liquid concentrates into a glossy, aromatic coat. Heat is usually moderate unless fresh chilies are added. Soft Taiwanese restaurant cues emphasize black sesame oil fragrance and a late scatter of basil that wilts in residual heat; the plate often arrives still sizzling in a clay pot or small wok. Soft quality notes in food writing prize sticky glaze without greasy pooled oil, and chicken that stays moist rather than stringy. Soft home versions may skew sweeter or saltier by soy brand and wine strength.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Chicken pieces, sesame oil, soy sauce, rice wine, garlic, ginger~~, and often~~ Thai basil. ~~Clay-pot or wok reduction is common~~.		Chicken pieces; sesame oil; soy sauce; rice wine (often Taiwanese mijiu); garlic; ginger; optional dried or fresh chili; Thai basil in many Taiwanese finishes. Soft note: early postwar print recipes sometimes omitted basil and black sesame oil, while later “native chicken restaurant” plates fixed that aromatic set. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	~~The~~ dish is ~~claimed in~~ [~~[Jiangxi Food]] tradition~~ and ~~is also a high~~-~~frequency item~~ in [[Taiwan ~~Food~~]~~] home and restaurant~~ cooking. ~~Regional versions differ~~ in ~~sweetness~~, ~~basil use, and pot style~~.		Soft documentary notes place a named “three-cup chicken” recipe in a 1956 Taiwan cookbook, with a 1961 newspaper piece asserting a Jiangxi origin without firm archival proof.<ref name="epi" /> Soft research summaries note that Ming–Qing and Republican Jiangxi gazetteers and cookbooks show soy-and-wine chicken methods and Republican “Xinfeng chicken” parallels, but not a stable historical dish-name matching today’s sanbei ji—so the Jiangxi claim is better read as '''disputed''' cultural memory than verified provincial invention.<ref name="fcdc">[https://www.fcdc.org.tw/en-us/summary-detail/Legend-and-Taste:-In-Search-of-the-Evolution-of-%E2%80%98Three-Cup-Chicken%E2%80%99-in-Modern-Taiwan-i.21 Foundation of Chinese Dietary Culture summary: Legend and Taste (Three-Cup Chicken)]</ref> Soft Taiwanese chef interviews instead frame the dish as southern rural thrift cooking or a drier cousin of sesame-oil chicken for postpartum households, later standardized when “native chicken” restaurants (土雞城) spread in the 1970s–80s.<ref name="epi" /><ref name="fcdc" /> Soft folk legend tying the dish to a Song-dynasty prison cook and Wen Tianxiang is widely retold in English food media and should be labeled '''folk/disputed''', not hard biography.<ref name="epi" /><ref name="wp" /> Soft Hakka-settler transmission stories appear in some English features; treat as soft diaspora narrative alongside the Taiwan restaurant standardization story.

	== Serving and variations ==		== Serving and variations ==

	Served hot with rice. See [[~~Jiangxi~~ Food]] ~~and~~ [[~~Taiwan~~ Food]].		Served hot with steamed rice, often as a shared clay-pot centerpiece; soft beer-snack framing appears in casual Taiwanese writing. Soft protein swaps (squid, frog, tofu, or mushrooms) keep the three-cup seasoning logic. Soft contrast: mainland banquet soy-wine chicken may lack basil and the black-sesame punch that Taiwanese menus advertise. See [[Taiwan Food]], [[Jiangxi Food]], and related sesame-oil chicken home cooking.

	== See also ==		== See also ==

			* [[Taiwan Food]]
	* [[Jiangxi Food]]		* [[Jiangxi Food]]
	* [[~~Taiwan Food~~]]		* [[Salt Baked Chicken]]
			* [[White Cut Chicken]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

	== References ==		== References ==
			{{Reflist}}
	{{~~reflist~~}}

Admin: [CFWK] create Three Cup Chicken (Round9 P2 dish)

2026-09-22T05:00:27Z

[CFWK] create Three Cup Chicken (Round9 P2 dish)

New page

{{#seo:
|title=Three Cup Chicken (三杯鸡) - Chinese Food Wiki
|keywords=Three Cup Chicken,三杯鸡,Jiangxi Food,Taiwan Food
|description=Three Cup Chicken is chicken braised with sesame oil, soy sauce, and rice wine, popular in Jiangxi and Taiwan.
}}

{{Infobox chinese food
| image = Three Cup Chicken.jpg
| caption = Three Cup Chicken
| alternate_name = San bei ji; three cups chicken
| pinyin = Sānbēi jī
| type = Chicken dish
| course = Main
| country = China
| region = Jiangxi / Taiwan
| other = Sesame oil, soy, and rice wine braise
}}

'''Three Cup Chicken''' (Simplified Chinese: 三杯鸡; Traditional Chinese: 三杯雞; Pinyin: ''Sānbēi jī'') is a chicken dish braised with sesame oil, soy sauce, and rice wine—the "three cups" of seasoning—finished with basil in many Taiwanese versions.<ref name="wp">[https://en.wikipedia.org/wiki/Three-cup_chicken English Wikipedia]</ref>

== Characteristics ==

The sauce reduces to a fragrant, glossy coat rather than a soupy braise. Aroma from sesame oil and basil (in Taiwanese restaurant style) is distinctive; heat is moderate unless chilies are added.

== Ingredients (overview) ==

Chicken pieces, sesame oil, soy sauce, rice wine, garlic, ginger, and often Thai basil. Clay-pot or wok reduction is common.

== History and culture ==

The dish is claimed in [[Jiangxi Food]] tradition and is also a high-frequency item in [[Taiwan Food]] home and restaurant cooking. Regional versions differ in sweetness, basil use, and pot style.

== Serving and variations ==

Served hot with rice. See [[Jiangxi Food]] and [[Taiwan Food]].

== See also ==

* [[Jiangxi Food]]
* [[Taiwan Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Three Cup Chicken - Revision history

Admin: [CFWK] Link new dishes

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Three Cup Chicken (Round9 P2 dish)