Three-cup chicken (Sanbei ji) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 173) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

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

  • ozzzzzz22 on April 22, 2025

    This was great - will definitely make again. I used mirin instead of michiu and granulated sugar instead of rock sugar just to avoid having to shop more. Also in future I'll cut out the 1/3 cup of water added with the other sauce ingredients. My chicken gave off enough water during cooking that it wasn't necessary. But because I had both watery chicken and added the extra water with the sauce, I had to reduce the sauce for a long time to get it thick and it ended up breaking. Still tasted really good though!

  • jaxcap on November 14, 2023

    This was really good, very flavorful! I used the Taiwanese michiu because I already had it, but I think it would work just fine with Shaoxing wine if you can't find it.

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