THREE CUP CHICKEN (SAN BEI JI)
Three Cup Chicken, or San Bei Ji, is a popular Taiwanese/Chinese dish. The name refers to the recipe used to make it, including a cup each of the three ingredients that create the sauce: rice wine, soy sauce, and sesame oil.
Provided by Sarah
Categories Chicken and Poultry
Time 45m
Number Of Ingredients 12
Steps:
- Start by putting the sesame oil, vegetable oil, ginger, garlic, and red chili into your wok over medium heat. Let the aromatics infuse the oil for a couple minutes.
- Then turn up the heat to high, and add the chicken wings to the wok all in one layer. Sear the chicken until golden brown on both sides. Then add 1/4 cup warm water, ¼ cup Shaoxing wine, dark soy sauce (2-5 teaspoons, depending on how dark you'd like the dish to be), 1 1/2 tablespoons light soy sauce, and 2 teaspoons sugar.
- Stir and cover the wok. Turn the heat down to medium and simmer for 15 minutes to cook the chicken through (cook for 20 minutes if you want the chicken to be more tender).
- Then remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color. Make sure to stir the chicken during this process to prevent burning.
- Throw in your Thai basil and/or scallions and fry another minute until it's wilted. Serve!
Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 69 mg, Sodium 430 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE
Loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect over-abundance of flavor.
Provided by Cathy Erway
Categories Mains
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute.
- Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.
- Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.
Nutrition Facts : Calories 445 kcal, Carbohydrate 14 g, Cholesterol 192 mg, Fiber 1 g, Protein 39 g, SaturatedFat 5 g, Sodium 735 mg, Sugar 2 g, Fat 23 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
THREE CUP CHICKEN (SAN BEI JI)
This Taiwanese classic Three Cup Chicken recipe gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
Provided by Cathy Erway
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
- Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
- Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
- Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
- Stir in the basil and remove from heat. Serve immediately with the rice.
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