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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":432,"serveWith":440,"variations":442,"ingredients":452,"instructions":500,"pronunciation":529,"substitutions":530,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":490,"cookMinutes":553,"difficulty":554,"course":555,"diet":557,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":546,"alternates":580},[394,397,400,403,406,409],{"answer":395,"question":396},"Sesame oil, soy sauce and rice wine, originally used in equal one-cup measures — in the Jiangxi original the oil was lard rather than sesame. Modern recipes keep the equal ratio but shrink the quantities dramatically, since a literal cup of each would drown four portions of chicken in liquid.","What are the three cups in three-cup chicken?",{"answer":398,"question":399},"It works but it is the weakest option. Breast has no skin fat or collagen to thicken the glaze and it dries out in the time the sauce takes to reduce. If breast is what you have, cut it into large chunks, add it only after the sauce is already bubbling, and take the pan off the heat the moment the pieces are just cooked through.","Can I use boneless chicken breast?",{"answer":401,"question":402},"Almost always burnt sesame oil or burnt garlic. Toasted sesame oil starts smoking at a much lower temperature than neutral oil, and once it scorches the bitterness runs through the whole dish. Keep the heat at medium for the ginger and garlic stage, and if the oil ever smokes heavily, wipe the pan and start over.","Why does my three-cup chicken taste bitter?",{"answer":404,"question":405},"Yes, and it is the substitution most cooks outside Taiwan use. Taiwanese jiu ceng ta has slightly smaller leaves and a rounder, less aniseed-forward aroma, but Thai basil holds up to heat the same way and gives a very close result. Ordinary sweet basil is a distant third choice.","Is Thai basil an acceptable substitute for Taiwanese basil?",{"answer":407,"question":408},"No. A small cast-iron pan or any heavy skillet works perfectly, and clay pots are mostly about holding the heat for a dramatic arrival at the table. What matters more is that the pan is small enough to keep the chicken in a snug layer, so the sauce reduces around it instead of spreading thin and burning.","Do I need a clay pot to make it?",{"answer":410,"question":411},"Cook it up to the point where the sauce has reduced, then stop and leave it in the pan. Reheat over low heat just before serving, and add the basil at that moment so it is fresh. Doing the whole thing including the basil hours early leaves you with dark, tired leaves and a much flatter aroma.","Can I make it ahead for a dinner party?",[413,414,415,416,417,418],"Ask the butcher to chop bone-in thighs and drumsticks through the bone into 4 cm pieces, or use whole boneless thighs cut in three — bones make the glaze richer.","Toasted black sesame oil is traditional and much stronger than the pale kind; if that is what you have, use two-thirds of the amount and watch the heat closely.","Keep the pan at medium while the ginger fries. Sesame oil smokes early, and scorched sesame gives the whole dish an acrid edge that no amount of sugar hides.","Leave the garlic cloves whole rather than slicing them. Whole cloves go soft and sweet through the braise, while slices burn black in the sesame oil.","Do not add water. The sauce is meant to reduce to a syrupy film — if it looks dry too early, lower the heat rather than topping up the liquid.","Basil goes in with the burner off. Toss it through the residual heat until it just collapses, which takes about fifteen seconds.","🍗","Three cups means three ingredients in equal measure — sesame oil, soy sauce and rice wine — cooked down onto bone-in chicken until barely any liquid is left and what remains is a dark, sticky glaze clinging to every piece. Whole garlic cloves go in early and turn sweet and creamy; thick coins of ginger fry until their edges curl; a fistful of basil hits the pan at the last second and half-wilts in the residual heat. The finished dish is intensely aromatic and salty-sweet, meant to be eaten in small quantities with a lot of plain rice, and it comes together in about half an hour in a single pan.","The three-cup method is not originally Taiwanese. It comes from Jiangxi province in southeastern China, where the ratio of one cup lard, one cup soy sauce and one cup rice wine gave the technique its name, and a folk story ties the dish to the Song-dynasty official Wen Tianxiang — a tale repeated in Chinese cookbooks for generations but with no reliable source behind it. Treat it as folklore rather than history. What is documented is what happened to the dish after it crossed the strait: Taiwanese cooks swapped the lard for dark, toasted sesame oil, leaned harder on ginger and whole garlic, and added the ingredient that makes the dish unmistakable — a huge handful of jiu ceng ta, the nine-layer-tower basil that grows in every kitchen garden on the island.\n\nThe cups are also, mercifully, no longer literal. A genuine cup each of oil, soy and wine would produce something closer to a marinade bath than a stir-fry, and modern Taiwanese versions cut the ratio down hard, particularly the oil, while keeping the balance intact. What has not changed is the vessel: it is cooked and served in a small cast-iron or clay pot, brought to the table still hissing, with the lid lifted in front of the diners so the basil steam comes out all at once. That theatrical last moment is a large part of why restaurants keep it on the menu.\n\nIt has become the standard test dish of the Taiwanese home kitchen — quick enough for a weeknight, showy enough for guests, and forgiving as long as you respect two rules. The sesame oil must not be scorched, because burnt sesame turns bitter in a way nothing can mask, and the basil must not be cooked, only wilted, or its perfume flattens into something grassy. Squid, tofu, mushrooms and even clams all get the three-cup treatment in Taiwan now, but chicken remains the version everyone means.","Leftovers keep 3 days refrigerated and reheat well in a covered pan over low heat with a teaspoon of water to loosen the glaze. The basil will have gone dark and limp, so hold back a few leaves and add them fresh on reheating. It does not freeze particularly well — the glaze separates and the chicken skin turns flabby — but the cold chicken is very good picked straight from the fridge, which is how most of it actually gets eaten.",[424,425,426,427],"Fries the ginger slowly in sesame oil first — the step that separates fragrant three-cup chicken from bitter, scorched three-cup chicken.","Uses bone-in, skin-on chicken cut small, so the glaze has collagen and skin to cling to instead of sliding off dry breast.","Reduces the sauce properly rather than serving chicken in a puddle, which is the most common home-cook mistake.","Adds the basil off the heat, keeping the aroma sharp instead of stewing it into dull green leaves.",[429,430,431],"Small heavy skillet, cast-iron pan or clay pot with a lid","Cleaver or sharp heavy knife for jointing chicken","Tongs",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},37,9,1,5,1300,40,540,[441],"Plenty of plain short-grain rice, a simple stir-fried green such as water spinach with garlic, and a clear soup to reset the palate between bites.",[443,446,449],{"name":444,"description":445},"San bei zhongyu","Three-cup squid: cleaned squid scored and cooked the same way, in and out of the pan in under five minutes so it stays tender rather than rubbery.",{"name":447,"description":448},"San bei doufu","The vegetarian standard — firm or pressed tofu pan-fried until golden, then glazed in the same sauce with mushrooms standing in for the chicken.",{"name":450,"description":451},"Extra-garlic version","Some Taiwanese cooks double or triple the garlic so the cloves become the co-star, soft enough to crush against the rice with the back of a spoon.",[453,459,465,469,474,479,483,487,489,493,497],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},900,"chicken","bone-in chicken thighs and drumsticks, chopped into 4 cm pieces","g","Main",{"qty":460,"ref":461,"name":462,"note":463,"unit":464,"group":458},60,"sesame-oil","toasted sesame oil","use 40 ml if it is dark black sesame oil","ml",{"qty":466,"ref":467,"name":468,"unit":457,"group":458},50,"ginger","fresh ginger, in thick coins, unpeeled",{"qty":470,"ref":471,"name":472,"unit":473,"group":458},12,"garlic","garlic, peeled but left whole","clove",{"qty":475,"ref":476,"name":477,"unit":478,"group":458,"optional":8},2,"chili-flakes","dried red chiles, halved","piece",{"qty":460,"ref":480,"name":481,"unit":464,"group":482},"soy-sauce","light soy sauce","For the sauce",{"qty":435,"name":484,"note":485,"unit":486,"group":482},"dark soy sauce","for colour","tbsp",{"qty":460,"name":488,"unit":464,"group":482},"Shaoxing or Taiwanese rice wine",{"qty":490,"ref":491,"name":492,"unit":457,"group":482},15,"brown-sugar","rock sugar, or brown sugar",{"qty":438,"ref":494,"name":495,"unit":457,"group":496},"thai-basil","Taiwanese or Thai basil leaves, on the stem tips","To finish",{"qty":475,"ref":498,"name":499,"unit":478,"group":496,"optional":8},"scallions","scallions, in 4 cm lengths",[501,504,509,513,517,521,526],{"text":502,"title":503},"Pat {qty:chicken} of chicken pieces thoroughly dry with kitchen paper and leave them uncovered at room temperature while you prepare everything else. Wet chicken steams rather than browns, and the glaze will not grip a damp surface.","Dry the chicken",{"tip":505,"text":506,"title":507,"timerSeconds":508},"Medium heat, not high. This is the step where the whole dish is won or lost.","Warm the sesame oil in a small heavy pan over medium heat, add the ginger coins in a single layer and fry for 3–4 minutes. They are ready when the edges have curled and gone slightly dry and papery and the oil smells nutty rather than raw — do not let the oil smoke.","Fry the ginger",210,{"text":510,"title":511,"timerSeconds":512},"Tip in the whole garlic cloves and the dried chiles and cook for another 2 minutes, rolling them through the oil, until the cloves are golden-blond on at least two sides but nowhere near dark brown.","Add the garlic",120,{"text":514,"title":515,"timerSeconds":516},"Raise the heat to medium-high and add the chicken skin-side down in a snug single layer. Leave it undisturbed for 4 minutes so the skin sets and browns, then turn each piece and give it 3 minutes on the other side.","Brown the chicken",240,{"text":518,"title":519,"timerSeconds":520},"Pour in the rice wine and let it bubble hard for 30 seconds, then add both soy sauces and the sugar. Bring to a simmer, cover, and cook for 10 minutes, turning the pieces once halfway so they colour evenly.","Add the sauce and reduce",600,{"tip":522,"text":523,"title":524,"timerSeconds":525},"If the sauce reduces before the chicken is cooked, drop the heat and cover again for a few minutes rather than adding water.","Uncover, raise the heat and cook for a final 5–8 minutes, turning the chicken often. Stop when the sauce has pulled back to a thick, glossy film that coats each piece and slides slowly across the bottom of the pan — there should be almost no free liquid left.","Reduce to a glaze",420,{"text":527,"title":528,"timerSeconds":490},"Turn off the heat, throw in the basil and the scallions, and toss for about 15 seconds until the leaves have just collapsed and the pan smells strongly of aniseed. Serve straight from the pan with plenty of plain rice.","Finish with basil","sahn bay jee",[531,535,539,542],{"note":532,"swap":533,"original":534},"Thai basil is very close — slightly more aniseed, same sturdy leaf. Italian basil is sweeter and wilts to nothing, so use twice as much and add it even later.","Thai basil, or Italian basil as a last resort","Jiu ceng ta (Taiwanese basil)",{"note":536,"swap":537,"original":538},"A common Taiwanese adjustment for anyone who finds full sesame oil overpowering, and it also raises the smoke point, which makes the ginger step more forgiving.","Half sesame oil, half neutral oil","Toasted sesame oil",{"note":540,"swap":541,"original":488},"Avoid mirin and cooking sakes with added sugar — the dish already has sugar and soy, and extra sweetness turns the glaze cloying.","Dry sherry or dry vermouth",{"note":543,"swap":544,"original":545},"All three are standard three-cup variations in Taiwan. Cut the cooking time roughly in half and add them after the aromatics are fragrant.","Squid rings, king oyster mushrooms, or firm tofu in thick batons","Bone-in chicken","san-bei-ji","San Bei Ji (Taiwanese Three-Cup Chicken)","San Bei Ji","三杯雞","taiwan","Taiwan",4,30,"easy",[556],"main",[558],"dairy-free",[455,461,480,494],[561,564,566,568],{"alt":562,"src":563},"Cast-iron pan of Taiwanese three-cup chicken, glazed bone-in pieces with whole garlic cloves, ginger coins and wilted basil leaves","\u002Fimages\u002Frecipes\u002Fsan-bei-ji\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fsan-bei-ji\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fsan-bei-ji\u002Fhero-1x1.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fsan-bei-ji\u002Fhero-4x3.jpg",[571,572,573,574,575,455,576],"san bei ji","three cup chicken","taiwanese","sesame oil","thai basil","one pan","2026-08-21","dishroute-kitchen","Bone-in chicken reduced in equal parts sesame oil, soy sauce and rice wine with a dozen whole garlic cloves and thick ginger coins, finished with a hot pan of Thai basil.",{"en":581},"\u002Frecipe\u002Fsan-bei-ji",{"items":583,"total":843,"page":435,"limit":868,"hasMore":869},[584,617,651,683,713,741,770,800,810,836],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":550,"region":589,"baseServings":552,"prepMinutes":553,"cookMinutes":590,"difficulty":591,"course":592,"diet":593,"mainIngredients":594,"images":599,"keywords":609,"publishedAt":577,"updatedAt":577,"authorSlug":578},"danzai-noodles","Danzai Mian (Tainan Peddler's Noodles)","Danzai Mian","擔仔麵","Tainan",80,"medium",[556],[558],[595,596,597,598],"shrimp","ground-pork","egg-noodles","dried-shrimp",[600,603,605,607],{"alt":601,"src":602},"Small bowl of Tainan danzai noodles with dark minced pork, a whole shrimp, bean sprouts and coriander in shrimp broth","\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-1x1.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-4x3.jpg",[610,611,612,613,614,615,616],"danzai mian","taiwanese noodles","tainan","shrimp broth","minced pork noodles","xiaochi","street food",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"romanized":622,"countrySlug":550,"region":623,"baseServings":624,"prepMinutes":438,"cookMinutes":625,"restMinutes":460,"difficulty":591,"course":626,"diet":628,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":577,"updatedAt":577,"authorSlug":578},"taiwanese-pineapple-cake","Feng Li Su (Taiwanese Pineapple Shortcake)","Feng Li Su","鳳梨酥","feng li su","Taichung and the southern pineapple belt",16,75,[627],"dessert",[629,630],"vegetarian","nut-free",[632,633,634],"pineapple","butter","flour",[636,639,641,643],{"alt":637,"src":638},"Square Taiwanese pineapple cakes on a plate, one broken open to show the dense amber pineapple jam inside the crumbly pastry","\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-4x3.jpg",[622,646,647,648,649,650,550],"pineapple cake","taiwanese pastry","pineapple shortcake","gift box sweets","teahouse snack",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"romanized":656,"countrySlug":550,"region":657,"baseServings":552,"prepMinutes":658,"cookMinutes":659,"restMinutes":660,"difficulty":591,"course":661,"diet":663,"mainIngredients":664,"images":667,"keywords":677,"publishedAt":577,"updatedAt":577,"authorSlug":578},"gua-bao","Gua Bao (Taiwanese Steamed Pork Belly Bun)","Gua Bao","割包","gua bao","Island-wide, strongest in Taipei night markets",45,105,90,[662],"street-food",[],[665,634,666,480],"pork-belly","peanuts",[668,671,673,675],{"alt":669,"src":670},"Two folded Taiwanese gua bao buns filled with glossy braised pork belly, pickled mustard greens, crushed peanuts and coriander","\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-1x1.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-4x3.jpg",[656,678,679,680,681,682,550],"taiwanese street food","pork belly bun","tiger bites pig","steamed bun","night market",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":550,"region":688,"baseServings":552,"prepMinutes":689,"cookMinutes":490,"restMinutes":516,"difficulty":591,"course":690,"diet":691,"mainIngredients":692,"images":696,"keywords":706,"publishedAt":577,"updatedAt":577,"authorSlug":578},"hakka-stir-fry","Kejia Xiao Chao (Hakka Stir-Fry with Dried Squid)","Kejia Xiao Chao","客家小炒","Hsinchu and Miaoli",25,[556],[558],[665,693,694,695],"squid","tofu","celery",[697,700,702,704],{"alt":698,"src":699},"Hakka stir-fry of dried squid strips, crisp pork belly, pressed tofu and celery in a dark soy glaze","\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-4x3.jpg",[707,708,709,573,710,711,712],"kejia xiao chao","hakka stir-fry","dried squid","pork belly","pressed tofu","hakka cuisine",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":550,"region":718,"baseServings":552,"prepMinutes":689,"cookMinutes":719,"difficulty":554,"course":720,"diet":721,"mainIngredients":722,"images":725,"keywords":735,"publishedAt":577,"updatedAt":577,"authorSlug":578},"lu-rou-fan","Lu Rou Fan (Taiwanese Braised Pork Rice)","Lu Rou Fan","滷肉飯","Taipei",95,[556],[558],[665,480,723,724],"five-spice","short-grain-rice",[726,729,731,733],{"alt":727,"src":728},"Small bowl of Taiwanese lu rou fan, glossy diced braised pork belly over white rice with a halved soy-braised egg","\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-4x3.jpg",[736,737,573,710,738,739,740],"lu rou fan","braised pork rice","soy braise","rice bowl","minced pork",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":550,"region":718,"baseServings":552,"prepMinutes":689,"cookMinutes":746,"difficulty":591,"course":747,"diet":749,"mainIngredients":750,"images":754,"keywords":764,"publishedAt":577,"updatedAt":577,"authorSlug":578},"taiwanese-beef-noodle-soup","Niu Rou Mian (Taiwanese Braised Beef Noodle Soup)","Niu Rou Mian","牛肉麵",195,[748],"soup",[558],[751,752,480,753],"beef-shank","doubanjiang","star-anise",[755,758,760,762],{"alt":756,"src":757},"Deep bowl of Taiwanese beef noodle soup with braised shank, wheat noodles, bok choy and pickled mustard greens in dark red broth","\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-4x3.jpg",[765,766,573,767,752,768,769],"beef noodle soup","niu rou mian","braised beef","noodle soup","taipei",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":550,"region":775,"baseServings":475,"prepMinutes":776,"cookMinutes":490,"difficulty":591,"course":777,"diet":778,"mainIngredients":780,"images":784,"keywords":794,"publishedAt":577,"updatedAt":577,"authorSlug":578},"taiwanese-oyster-omelette","O-a-tsian (Taiwanese Oyster Omelette)","O-a-tsian","蚵仔煎","West-coast oyster country and night markets nationwide",20,[662],[779,558],"pescatarian",[781,782,783],"oysters","eggs","bok-choy",[785,788,790,792],{"alt":786,"src":787},"Taiwanese oyster omelette with crisp frilled edges and glossy pink sauce poured over egg, oysters and green leaves","\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-1x1.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-4x3.jpg",[795,796,797,798,781,616,799],"oyster omelette","o-a-tsian","taiwanese night market","sweet potato 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