+Jonathan Ngo Check out my website/blog where I post a full printable recipe. You can use that to double or triple the amount based on how much you plan on serving. Have fun cooking! www.angelwongskitchen.com
Just discovered your channel, I’m so happy I did! I’m Taiwanese and there aren’t a lot of recipes out there for Taiwanese food. Thank you for what you do!!
I made this recipe last night and it was a big hit with my kids! the only modification I made was with the amount of sesame oil for the sauce. this is simple,full of flavor and quick to make. Thank you Angel !!!!!!
Ok Recipe UPDATE!!!! So now this has become part of my repertoire, and instead of using chicken wings I now make it with boneless chicken thighs. I cut them in to strips and cook them as directed. they too are full of flavor and cook faster because there is no bone! Ha! this is great with vegetable fried rice that I make with left over white rice from cooking during the week. so happy thank you Angel my family is pleased...Oh! I dont have a wok, I cook in a non-stick pan that I have and the result is amazing! :))
caribemama Thanks for the updates. If you do happen to take a picture the next time you cook this dish, please post on Instagram/Facebook/Twitter @angelcooksfood I would love to see how they turned out! :)
I made it alongside you...omg...even my son, who is the pickiest eater on the planet, ate it! This was a hit! Great job and thank you for your easy to follow instructions and delicious meal ideas! Immediately subscribed!
Love that patina on your wok. This is almost how i cook san bei ji at home, but im using sliced red chilies instead. Your video reminds me of what to cook for dinner tomorrow.
"I use low sodium soy sauce...the less sodium the better...now add 1-1/2 tsp salt." Sorry to tease you though, because this dish, this recipe, is great! Loved it.
Excellent demonstration, Angel! I just learnt that although 3-cup chicken was extremely popular in Taiwan as a proud representation of Taiwanese cuisine, it did not originate in Taiwan but Jiangxi (江西), China. The Hakka (客家) ethnic group brought it to Taiwan & Taiwan refined the dish to what it is today! Bon Appetit!
I love, love, love this recipe... brings back so many memories when my parents made it for me when I was younger. Now, thanks to you, I get to return the favour and cook it for my family and of course my parents enjoy it as well.... Thank you.
Hi Angel, I tried your recipe, and it was amazing! The only thing difference was I used the recipe to make chicken saseme fried rice instead of having it with white rice. I cut chicken thighs into cubes and followed your instruction; when it's done, I mixed the chicken and the sauce with the fried rice with peas, carrots, and eggs. And it turned out to be extremely delicious! Thank you so much for sharing this recipe with us!
I made this few days ago and it was a HITTT. Thank youuu for this recipe and pleasee post more these authentic Taiwanese kind of dishes. Thanks again, God bless!
Angel I've made this maybe six times now. I've tweaked the recipe to be more like the Taiwanese beer house style we have in LA. I use 3 parts canola oil to 1 part sesame, 1 tbsp sugar instead of 3, and I use half a 3 lb chicken. I also throw in 2 stalks of green onion. Great recipe Angel!
basically my adaptation and s to be a less sweet and less sesame flavor. anyways... your technique is great. I've tried many times to make San bei ji and never succeeded until I saw your video.
I loved this dish. I didn't have Mirin though (I had a bottle of Mirin that had spent a few months in the cupboard and I read up that it goes off after that long), so I made a lat minute substitute with dry white wine, rice vinegar and extra sugar. It was such a lovely and quite simple recipe. I'll definitely repeat it. Thank you for sharing it!
I just made this!! It was great! I did exactly what you said. I didn’t have rice wine. But I looked online and they said I can substitute apple juice. The only difference. I didn’t think the music was too loud and I liked it! Great video! As someone who has very little cooking experience you did great!
Seasoning with salt brings out the flavor of the other ingredients. Same with sugar added to the sauce it balance the sauce. Yes it adds the saltiness though
+Angel Wong's Kitchen I tryed it but with a small change, that for me it made a huge difference and that is adding a 1/2 tea spoon of five spices, Thanks Miss Angel.
cooked this yesterday, my wife thought it was delicious. I probably used too much liquid but it still worked out. don't give up until the sauce reduces to have the right thickness!!
My wife and I have been using the recipe for a long time and really love it. Recently went and got some taiwanese food and they had 3 cup chicken. We had to get it to compare. It was good, but it wasn't as good as your recipe. Keep up the great work!
Thanks for sharing this recipe I'll give a try. It's a bit hard to find Taiwanese cuisine recipes so I'm glad that I've passed by your channel. Hope to go through more recipes eventually.
I love all of your recipes and wonderful video editing! Please keep the videos coming! I have recently discovered your channel, and am so thankful I did!
visited Taiwan a couple of years back and i really enjoyed the cuisine :D Glad I was able to come across your channel while watching your colab with Entertaining with Beth...thanks for the awesome recipes, I can enjoy them again @ home
I really love your recipes and especially your video editing,instructions and measurement in the recipe. Thank you for sharing. Keep up with the good work!
Quick question for you. Are you using fresh Thai basil? I checked the recipe. Yep, you use the Thai red basil. Excellent. Vi can just imagine the flavor profile of this dish, and I’m salivating already. I must save this and make it. Thank you, Angela.
I really do love your recipies, thank you so much for sharing! I already tried out the Mapo Doufu and the Baby Pak Choi, it was really delicious, even my husband love it. Today I will try the Doufu with Misosauce and this dish will be the next on my list. By the way, you are awesome, seems to have a nice character and look really beautiful.
I came across this recipe on the Cooking Channel. Chef Ching-He Huang made it. It was quick and delicious. But you made a very interesting variation for your sauce and that is adding sugar and chili flakes. I will try your version as the sugar will caramelize adding a deeper and more intense flavor. She also added garlic but not as much as you. I love love love garlic so I will increase the garlic. Thanks so much for sharing!
Looks amazing and I love how simple your recipe is although I'd reduce to sesame oil to 1/6 cup since chicken skin also adds fat to the dish. Keep sharing please!
I’m about to try this week. In my part of the world some ingredients are hard to find, especially the type of basil you use. Does Italian/European basil also work for this dish?
Thai basil 🌿 has a stronger taste and will stand up to cooking better in this dish. It’s okay to substitute if you aren’t able to find it, but if you’re able to check at an Asian grocery store, chances are they will carry some.
@@angelwongskitchen thank you! As luck would have it, I did find some last week. About 200 k’s from my home though. (Same place I found the rice wine) Will make sure to buy again when I have the chance. More importantly though: this recipe was delicious. Big hit at first try! Thanks!
+tracey martin lol - I can't believe they ate it all before you could try it. I guess you'll just have to make it again! (maybe don't share this time) :D
There are a few comments on the low sodium usage then adding salt. If you look into the sodium difference in brands like Kikkoman lineup of regular vs low sodium. Each teaspoon of soy soy sauce has a 115mg of sodium difference. So in a 1/3 cup (1/3 cup is 16 tsp, saves 1840mg) we can calculate that even adding back in 1/3 tsp of salt(775mg) she is still saving 1065mg(1840 - 775) of sodium for the entire dish. Other brands and types of soy sauce will differ, but just illustrating that it is a measurable difference in her preparation. So the low sodium substitute provides her with a lighter color and lower overall sodium intake she desires.
S. Prang Humm.... I've never tried it with dried basil. If you don't have fresh Thai Basil handy, it's okay. It would still taste good without it, so I wouldn't let that discourage you from making this. If you do try it with dried basil please do let us know how it turned out. I'm also very curious. :)
Just made this. I skipped the sugar and it was still delicious. So fragrant too. 15-20 cloves of garlic sounds like a lot but it's not. They're delicious.
+Jonathan Ngo Check out my website/blog where I post a full printable recipe. You can use that to double or triple the amount based on how much you plan on serving. Have fun cooking! www.angelwongskitchen.com
Angel Wong's Kitchen
Angel Wong's Kitchen
Thuyen Nguyen how about if I'm not using dried chili
Made a huge batch for the fam and two days later there is NONE LEFT! A winner, thanks so much for sharing :)
Watching this again after 3 years. You have and will continue to inspire so many others with your humour and elegance!
Just discovered your channel, I’m so happy I did! I’m Taiwanese and there aren’t a lot of recipes out there for Taiwanese food. Thank you for what you do!!
Awesome! Thank you!
Hands down one of the best things I have ever eaten!
I made this recipe last night and it was a big hit with my kids! the only modification I made was with the amount of sesame oil for the sauce. this is simple,full of flavor and quick to make. Thank you Angel !!!!!!
caribemama Glad to hear your kids liked it. : ) Thanks for posting! I love hearing recipe success stories.
I wish I could post a picture of the wings and how beautiful they came out!!!
Ok Recipe UPDATE!!!! So now this has become part of my repertoire, and instead of using chicken wings I now make it with boneless chicken thighs. I cut them in to strips and cook them as directed. they too are full of flavor and cook faster because there is no bone! Ha! this is great with vegetable fried rice that I make with left over white rice from cooking during the week. so happy thank you Angel my family is pleased...Oh! I dont have a wok, I cook in a non-stick pan that I have and the result is amazing! :))
caribemama Thanks for the updates. If you do happen to take a picture the next time you cook this dish, please post on Instagram/Facebook/Twitter @angelcooksfood I would love to see how they turned out! :)
I made it alongside you...omg...even my son, who is the pickiest eater on the planet, ate it! This was a hit! Great job and thank you for your easy to follow instructions and delicious meal ideas! Immediately subscribed!
I made it and it was delicious and my husband loved it Thank you for the easy instructions and explanation.
Love that patina on your wok. This is almost how i cook san bei ji at home, but im using sliced red chilies instead. Your video reminds me of what to cook for dinner tomorrow.
I always ordered this not knowing what it was called. So glad to come across this video. Looks simple and delicious!
Your videos are amazing. We love Taiwan. We enjoy so much your videos. I am from Taiwan and my husband is from Spain. We live in London. Thanks
Thanks so much! 😊
"I use low sodium soy sauce...the less sodium the better...now add 1-1/2 tsp salt." Sorry to tease you though, because this dish, this recipe, is great! Loved it.
😅 thanks glad you liked the recipe
Excellent demonstration, Angel! I just learnt that although 3-cup chicken was extremely popular in Taiwan as a proud representation of Taiwanese cuisine, it did not originate in Taiwan but Jiangxi (江西), China. The Hakka (客家) ethnic group brought it to Taiwan & Taiwan refined the dish to what it is today! Bon Appetit!
LaCelestia Thanks for sharing this tidbit of info! Always good to know :)
Very nice! I like that the chicken didn't need to be marinated prior to cooking! Yum. Thanks for recipe.
Angel, I have cooked this recipe several times. It’s so delicious ! Thank you, Angel for sharing💕
I love, love, love this recipe... brings back so many memories when my parents made it for me when I was younger. Now, thanks to you, I get to return the favour and cook it for my family and of course my parents enjoy it as well.... Thank you.
ruclips.net/video/DXVFV4L8KeQ/видео.html
Hi Angel, I tried your recipe, and it was amazing!
The only thing difference was I used the recipe to make chicken saseme fried rice instead of having it with white rice.
I cut chicken thighs into cubes and followed your instruction; when it's done, I mixed the chicken and the sauce with the fried rice with peas, carrots, and eggs. And it turned out to be extremely delicious!
Thank you so much for sharing this recipe with us!
I'm so glad to hear you tried this dish and it turned out well. : ) Thanks for posting!
ruclips.net/video/DXVFV4L8KeQ/видео.html
Made this today... wow, came out amazing, tasted better than when I ordered the dish for take-out. My bro loved it too. Thanks!
I made this few days ago and it was a HITTT. Thank youuu for this recipe and pleasee post more these authentic Taiwanese kind of dishes. Thanks again, God bless!
Jane Andries Thanks for posting. I'm glad you liked this recipe. I'll be posting more Taiwanese recipes soon.
Made this last night and it was perfect and I followed the recipe to a tee
Wonderful! I'm so glad you liked the recipe!
Angel I've made this maybe six times now. I've tweaked the recipe to be more like the Taiwanese beer house style we have in LA. I use 3 parts canola oil to 1 part sesame, 1 tbsp sugar instead of 3, and I use half a 3 lb chicken. I also throw in 2 stalks of green onion. Great recipe Angel!
basically my adaptation and s to be a less sweet and less sesame flavor. anyways... your technique is great. I've tried many times to make San bei ji and never succeeded until I saw your video.
Miss angel wong thanks for your recipe.i tried today its deliceious.
You’re welcome!
Tried many other 3 cup chicken recipe, always come back to this :)
I'm definitely gonna try this. Seems quick and easy.
I loved this dish. I didn't have Mirin though (I had a bottle of Mirin that had spent a few months in the cupboard and I read up that it goes off after that long), so I made a lat minute substitute with dry white wine, rice vinegar and extra sugar. It was such a lovely and quite simple recipe. I'll definitely repeat it. Thank you for sharing it!
ruclips.net/video/DXVFV4L8KeQ/видео.html
I tried out your recipe and it was good. Thanks!
Looks yummy and easy to cook. Thanks for sharing. Friendly suggestion for plating, use a flat plate for better presentation.
I just made this!! It was great! I did exactly what you said. I didn’t have rice wine. But I looked online and they said I can substitute apple juice. The only difference. I didn’t think the music was too loud and I liked it! Great video! As someone who has very little cooking experience you did great!
ruclips.net/video/DXVFV4L8KeQ/видео.html
its so very useful and I wanna cooked that also... Thank u.. keep uploading,..
I love this too
Wow! Looks so good... 👌👍thanks for sharing...
I love you!!! Very humorous personality!!! Thank you my husband loves it!!
"The less salt the better... now add some salt" 🤣That always gets me. Love the recipe! So easy to make.
My thoughts too!! Less sodium soy sauce but add salt🙂
Seasoning with salt brings out the flavor of the other ingredients. Same with sugar added to the sauce it balance the sauce. Yes it adds the saltiness though
@@danielwoods4145 I'm not sure what that is in response to... I know what salt and sugar do...
+Angel Wong's Kitchen I tryed it but with a small change, that for me it made a huge difference and that is adding a 1/2 tea spoon of five spices, Thanks Miss Angel.
Looking very nice and very easy to cook …i need to try …
cooked this yesterday, my wife thought it was delicious. I probably used too much liquid but it still worked out. don't give up until the sauce reduces to have the right thickness!!
My wife and I have been using the recipe for a long time and really love it. Recently went and got some taiwanese food and they had 3 cup chicken. We had to get it to compare. It was good, but it wasn't as good as your recipe. Keep up the great work!
I tried and my family love it very much.
this is my favorite dish, I've been looking for this recipe. I usually like it with squid.. thank you thank you
I keep cooking this! This is so good!
yumm 3 shot chicken is my favourite, it goes really well with halved dried shitake mushrooms and carrot and also using cider instead of shaoxing wine
love this recipe ......made it the other day , so yummy
I have just tried this and it was superb! Thank you for sharing your recipe. We greatly appreciate it! More power to you!
Very Very Yummy Angel , and thats just the Chicken , I cant wait to Wok this way .
Great video. Please don't be offended, but I would enjoy much more without the background music.
lol I used chicken wing! Thank you very easy to make! Now I don't have to go to restaurant n wait on long line just to eat this dish!!
Hi Angel, I've cook your taiwanese 3 cup chicken . It was delicious . I love garlic so I added extra garlic. Thanks for the recipe.
+Cindy Villarreal You're so welcome! I'm glad you liked the dish! :)
I had tried it and my family all loved it thanks girl😀
Thanks for sharing this recipe I'll give a try. It's a bit hard to find Taiwanese cuisine recipes so I'm glad that I've passed by your channel. Hope to go through more recipes eventually.
Peter Su You're welcome, thanks for checking out my channel. I also have a slow cooker Taiwanese Beef Noodle Soup recipe as well.
delicious, kids loved it because of the sweetness. i used less sesame oil & regular soy sauce (so i did not add more salt) very good!
I live in Taiwan and my friend owns a hotpot shop and I always get the Sanbeiji with mini hotpot :D my favorite. We add lots of chili for me haha
I love all of your recipes and wonderful video editing! Please keep the videos coming! I have recently discovered your channel, and am so thankful I did!
i love it...you help me lot for my everyday work i just open your video upload and thats it.
I can choose what i prepare for the dinner
I'm surprised I hadn't heard of this dish. Great recipe. Thanks!
We had this tonight. It was great.
yummp. I also like to eat this. Will try and follow your cooking... haha
Beautiful chef with a brilliant recipe.
Tried it, it’s great!
this looks so delicious, I'm gonna try this!
It looks so yummy!
Great cooker
You have the best recipes !!!! I love it all. So happy i found your channel.
# Angel Wong ! thank you for this wonderful recipe and tutorial. I made this and it is delicious.
visited Taiwan a couple of years back and i really enjoyed the cuisine :D Glad I was able to come across your channel while watching your colab with Entertaining with Beth...thanks for the awesome recipes, I can enjoy them again @ home
I really love your recipes and especially your video editing,instructions and measurement in the recipe. Thank you for sharing. Keep up with the good work!
ruclips.net/video/DXVFV4L8KeQ/видео.html
That looks amazing. Thank you for sharing.
Thank you Angel, I try 3 Cup last night and it was delish. Chantita
Mmmmm looks delicious !!
Quick question for you. Are you using fresh Thai basil? I checked the recipe. Yep, you use the Thai red basil. Excellent. Vi can just imagine the flavor profile of this dish, and I’m salivating already. I must save this and make it. Thank you, Angela.
Hi thanks for the yummy recipe .. may i ask what kind of wok do you use ? I mean what material? Thanks 😊
I really do love your recipies, thank you so much for sharing! I already tried out the Mapo Doufu and the Baby Pak Choi, it was really delicious, even my husband love it. Today I will try the Doufu with Misosauce and this dish will be the next on my list. By the way, you are awesome, seems to have a nice character and look really beautiful.
TanniMausi2010 You're welcome! Thanks for the note and kind words! I'm also glad to hear you tired some of the recipes and liked it :)
Followed your instructions and it went perfect! Thank you Angel
ruclips.net/video/DXVFV4L8KeQ/видео.html
I came across this recipe on the Cooking Channel. Chef Ching-He Huang made it. It was quick and delicious. But you made a very interesting variation for your sauce and that is adding sugar and chili flakes. I will try your version as the sugar will caramelize adding a deeper and more intense flavor. She also added garlic but not as much as you. I love love love garlic so I will increase the garlic. Thanks so much for sharing!
Beaute' Naturelle q
stargatefansg1 I am sorry I do not understand your statement!
Beaute' Naturelle Oh, sorry about that. My mother was watching the video and I think she accidentally commented. :)
This look's great!
Angel….YOU ROCK! Thank you for such a marvelous recipe and your teaching technique is also very nice…..多谢多谢 :)
Looks amazing and I love how simple your recipe is although I'd reduce to sesame oil to 1/6 cup since chicken skin also adds fat to the dish. Keep sharing please!
Then that would be 2.5 cup chicken
ruclips.net/video/DXVFV4L8KeQ/видео.html
Serve it in a claypot...super yummy. Tq
I’m about to try this week. In my part of the world some ingredients are hard to find, especially the type of basil you use. Does Italian/European basil also work for this dish?
Thai basil 🌿 has a stronger taste and will stand up to cooking better in this dish. It’s okay to substitute if you aren’t able to find it, but if you’re able to check at an Asian grocery store, chances are they will carry some.
@@angelwongskitchen thank you! As luck would have it, I did find some last week. About 200 k’s from my home though. (Same place I found the rice wine) Will make sure to buy again when I have the chance. More importantly though: this recipe was delicious. Big hit at first try! Thanks!
Love you!!! Lol love your attitude very humorous n funny! Plus food tasted great! lol
Thank you. Music was a nice touch and I could hear you fine.
I made it my hubby and a friend loved it told me it was so good! So good I didn't get a piece for real so I have to make it again lol😕
+tracey martin lol - I can't believe they ate it all before you could try it. I guess you'll just have to make it again! (maybe don't share this time) :D
+Angel Wong's Kitchen I will
yaaayy!!. I can't hold my mouth from salivating
subbing the shaoshing dark rice wine for the clear color rice wine ok?
Yes! It is okay to substitute.
Please do not have the music that loud! I can't hear what u are saying =/
I agree. It’s very distracting
Thanks sweetie really helpful
There are a few comments on the low sodium usage then adding salt.
If you look into the sodium difference in brands like Kikkoman lineup of regular vs low sodium. Each teaspoon of soy soy sauce has a 115mg of sodium difference. So in a 1/3 cup (1/3 cup is 16 tsp, saves 1840mg) we can calculate that even adding back in 1/3 tsp of salt(775mg) she is still saving 1065mg(1840 - 775) of sodium for the entire dish. Other brands and types of soy sauce will differ, but just illustrating that it is a measurable difference in her preparation.
So the low sodium substitute provides her with a lighter color and lower overall sodium intake she desires.
Yumm, I'm gonna try this dish!
This looks so yummy. I can't wait to try this out 😩🙌
looks fantastic chef!!!! going to do this ,i will be back for my comments after i cook it , thank you very much . Regards, Rene Sarasota, florida
Thank u
I've been to Taiwan and tasted this dish. I'm going to try cooking this on weekend (family day :)) . More recipes please...more power!!!
I checked out all your videos! It was old and a few years old and it was like new to me! Lol! Good stuff!
I can't wait to see what you have in mind!
Is there alternative to the basil leaves?
What can I use to make this recipe instead of rice wine? Is there a non alcoholic option?
看起來好吃😋感謝分享^^
Hi Angel, I don't have fresh basil,,, so have you try with dried basil??
S. Prang Humm.... I've never tried it with dried basil. If you don't have fresh Thai Basil handy, it's okay. It would still taste good without it, so I wouldn't let that discourage you from making this. If you do try it with dried basil please do let us know how it turned out. I'm also very curious. :)
angel..do you think will it still taste yummy if I used Shao xiang wine instead of rice wine? thanks in advance
+linda ang Yes, you can use rice wine and shaoxing wine interchangeably in this recipe.
Awesome and thanks for the express response
Hi Angel...which brand of low sodium light sauce you are using?
cant wait to make this!
This dish is so good that I cook it once a week
Just made this. I skipped the sugar and it was still delicious. So fragrant too. 15-20 cloves of garlic sounds like a lot but it's not. They're delicious.