Three Cup Chicken Recipe

Recipe Courtesy of Red House Spice

In Jiangxi Province, Ningdu Spicy Sanbeiji captures the bold spirit of Gan cuisine, one of China's lesser-known yet most distinctive regional traditions. Built around the "three cups" method—typically soy sauce, rice wine, and oil—the dish is transformed by Jiangxi's unmistakable love of fiery chilies, fragrant garlic, and locally grown herbs. Rather than chasing sweetness or delicate subtlety, Jiangxi cuisine celebrates robust, layered flavours that reflect the province's humid climate and mountainous landscapes. Ningdu's version embodies a culinary identity shaped by preserved ingredients, home-style cooking, and an unapologetic appreciation for heat that sets Jiangxi apart from China's better-known regional cuisines.

Ingredients

• 3½ tablespoon sesame oil, divided

• 20 slice ginger

• 20 clove garlic

• 3 stalk scallions, white and green parts separated

• 2 lb chicken thighs, cut into bite-sized chunks (see note 1)

• ½ cup Shaoxing rice wine

• 2 tablespoon light soy sauce

• 2 tablespoon dark soy sauce

• 1 tablespoon brown sugar, or white sugar, rock sugar

• ¼ teaspoon ground white pepper

• 1 bell pepper, cut into chunky pieces

• 1 handful fresh Thai basil

Method

Fry the aromatics

• Pour 3 tablespoons of sesame oil, leaving ½ tablespoonful for later use, into a wok/large skillet, then add ginger slices, garlic (whole or halved), and the white part of the scallions. Fry over low heat until they become fragrant and the garlic browns slightly.

Sear the chicken

• Push the aromatics to the side of the wok/skillet. Then put in chicken pieces. Arrange them in a single layer and sear them over medium heat. Flip and stir to brown other sides until they lose most of their pinkness.

Braised the chicken

• Add Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, and white pepper. Toss briefly then cover with a lid. Leave to braise over high heat for about 5 minutes (Alter the cooking time to 8 for chicken wings, 12 minutes for drumsticks, or 3 minutes for breasts).

Reduce the sauce

• Open the lid and stir in bell pepper and the green part of the scallions. Leave it to cook further uncovered (keep the heat high). 

• Once the cooking liquid reduces to a desired amount, turn off the heat. Stir in the remaining ½ tablespoon of sesame oil, and fresh basil leaves. Dish out and serve warm with steamed rice.