Three-cup chicken (Sān bēi jī) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 141) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Likethetea on March 22, 2026

    Underwhelming.

  • Soulkitchenjen on February 09, 2025

    The flavor is excellent. The chicken skins separate and get weird and gummy. Not sure if they’re intended to be eaten if pushed to the side, but don’t eat them.

  • mamacrumbcake on December 29, 2024

    Quick and easy. Good weeknight dinner. The flavor seemed a little flat to me—it needed a little bit of salt (the Hubs disagrees, but he did not eat rice with it). Also, it really does need the fresh scallion topping, and it seems to me, a little but of vinegar would be nice.

  • Lepa on November 17, 2023

    We were not impressed by this dish, a rare dud for this book. It didn't look anything like the picture and was very bland.

  • Mrs. L on June 07, 2023

    I completely messed up making this dish but it still tuned out tasty (though doesn’t look like the recipe photo).

  • Dannausc on February 12, 2023

    Fairly quick and easy. Pretty decent.

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