Three Cup ChickenLiving in Taiwan has one major perk: FOOD. The abundance of tasty and affordable food is crazy. As a foodie, I would say I am in heaven. Wherever you go, there is something new to try. At almost every street corner there is a tiny stand selling filled pancakes, dumplings or other Taiwanese snacks. Let’s just say, you will definitely not starve in Taiwan. Also, if you consider going on a diet while making a trip to Taiwan: Just don’t. 

Even with all the temptation of all the ready-made meals surrounding me, I still enjoy strolling through the supermarket and buying some fresh ingredients to cook at home on the weekends. There are times when I literally spend hours at the grocery store just looking at things. Well, to make myself sound less like a geek, I have to say that my Chinese is not amazing and therefore it sometimes takes me a while to understand what is written on the packaging. 

As it is one of the most traditional dishes, I tried to make some three cup chicken 三杯雞 (san bei ji | Taiwanese: sam poe ke). The 3 cups refer to the three main ingredients of the sauce: rice wine, soy sauce and sesame oil. 

Shiitake risotto with green beans
  1. 150 g short-grain rice (preferably arborio or carnaroli)
  2. 600 ml (or as needed) vegetable stock
  3. 80 ml dry white wine (e.g. pinot grigio)
  4. 1 onion (chopped)
  5. 2 cloves of garlic (peeled and crushed)
  6. 2 cloves of garlic (chopped)
  7. 4 - 5 large shiitake mushrooms (sliced)
  8. 200g green beans (cut)
  9. 150g grated parmesan cheese (parmigiano reggiano)
  10. butter
  11. olive oil
  12. salt and pepper
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  1. Boil water. Add the green beans and cook until tender (about 5 minutes). Drain and dump in ice water. Set aside.
  2. Heat a knob of butter in large pan on medium-high. Add the crushed garlic and the shiitake mushrooms and cook until they get soft but not mushy. Season with salt and pepper. Remove from the pan and set aside.
  3. Using the same pan, add some more butter and some olive oil and add the garlic and onions. Stir and cook until the onions get soft.
  4. Add the rice and keep stirring until the rice starts to crackle.
  5. Add the wine slowly and keep stirring until all of the liquid is gone.
  6. Start adding the stock with a ladle. One ladle at a time.
  7. Cook and stir until the rice gets dry before you add more stock.
  8. Keep repeating this process until the rice is tender. This should take about 20 - 25 minutes.
  9. Season with salt and pepper to taste.
  10. Add the beans and the mushrooms and the parmesan and mix everything evenly.
  11. Serve!

Three Cup ChickenThree Cup Chicken
Enjoy and let me know what you think! 





Linking up with Weekend Potluck at The Country Cook, Tips & Tricks at Fearlessly Creative Mammas, Cook Blog Share at Snap Happy Bakes and Tasty Tuesdays at Honest Mum.
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  1. Corina says:

    It looks beautiful – full of delicious flavours!

  2. Great pictures, they make me want to lick the screen 🙂 Thanks for sharing with #CookBlogShare

  3. This dish looks and sounds so good! I love the food photography too. Thank you for sharing with #CookBlogShare x

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