Connect with us

Cooking for your loved ones

Taiwanese Three Cup Chicken



Difficulty Level: Easy

Cooking Time: 30 mins

Serves: 3-4 people


Main Ingredients

  • 600g chicken drumettes
  • 15-20 cloves garlic (peeled)
  • 1 small ginger (sliced)
  • 1 cup fresh Thai basil leaves

For Sauce

  • ⅓ cup Yeo’s Light Soy Sauce
  • ⅓ cup Yeo’s Pure Sesame Oil
  • ⅓ cup rice wine
  • 3 tbsp rock sugar
  • 3 bird’s eye chillies (optional)

To Cook

  1. Heat oil in a large wok or claypot, and then add garlic and ginger. Stir fry for about 1 min.
  2. Add chicken and continue to cook the chicken on medium heat for about 10 mins until it is browned on all sides.
  3. Stir in all the sauce ingredients, let it simmer for 20 mins for the sauce to evaporate and thicken. The sauce should have a velvety coat around the chicken.
  4. Add basil in and let it simmer for 2 min with the lid on.
  5. Dish out and serve with a hot bowl of rice.





All about San Bei Ji

What is San Bei Ji?

Sanbeiji, literally “three-cup chicken”, is probably the most popular and loved dish in Taiwan.

Sanbeiji is a strong, salty, and savory braised chicken recipe, which gets its specific flavor from the larger volume of garlic, pieces of ginger, and fresh basil leaves.





What is the origin of San Bei Ji?

It appears that san bei ji originated in the Southern Song Dynasty (1127-1279 AD). Wen Tianxiang was a national hero, prominent writer and military general who was famous for his loyalty and heroism.


The popular chicken recipe actually originates from the Jiangxi province of southern China, and more specifically of the county of Ningdu. It has since become a staple of Taiwanese cuisine.

The eponymous “cups” in the name of the recipe is a reference to the equal parts of soy sauce, sesame oil, and rice vinegar that are used to make it.




Continue Reading
Click to comment

Leave a Reply

Your email address will not be published.

Cooking for your loved ones

Italian White Mushroom Pizza




Serves 8

Preparation 15 mins

Cooking 15 mins

Skill Level: EASY



2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

16 ounces cremini mushrooms, thinly sliced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Kosher salt and freshly ground black pepper, to taste

1/4 cup yellow cornmeal

1 pound pizza dough, homemade or store-bought

8 (1-ounce slices) Wisconsin fresh mozzarella cheese

1 cup Wisconsin ricotta cheese



  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
  3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  4. Top with mozzarella, dollops of ricotta and mushrooms. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.

Continue Reading

Cooking for your loved ones

Lebanese Date Cookies




Serves 48

Preparation 45 mins

Cooking 30 mins

Skill Level: EASY



2 cups semolina flour

1 cup all-purpose flour

½ teaspoon ground mahlab

½ teaspoon salt

1 cup clarified butter, at room temperature

5 tablespoons milk

2 tablespoons white sugar

1 teaspoon active dry yeast

4 tablespoons orange blossom water, or more as needed

10 tablespoons date paste (such as Ziyad®), cut into small pieces

2 tablespoons powdered sugar, or to taste



  1. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
  2. Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
  3. Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
  4. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
  5. Sprinkle some flour over the ma’amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
  6. Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
  7. Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
  8. Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

Continue Reading

Cooking for your loved ones

Greek Lemon Chicken Soup



Serves 6

Preparation 15 mins

Cooking 20 mins

Skill Level: EASY



Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

½ to 1 cup finely chopped carrots

½ to 1 cup finely chopped celery

½ to 1 cup finely chopped green onions

2 garlic cloves, finely chopped

8 cups low-sodium chicken broth

2 bay leaves

1 cup rice

Salt and pepper

2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)

½ cup freshly-squeezed lemon juice

2 large eggs



  1. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
  3. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
  4. Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!

Continue Reading