TAIWANESE-STYLE THREE CUP CHICKEN
One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice.
Provided by eli2884
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
- Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
Nutrition Facts : Calories 652.9 calories, Carbohydrate 28.4 g, Cholesterol 108.3 mg, Fat 44.9 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 7.9 g, Sodium 1553.8 mg, Sugar 10 g
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
THREE CUPS CHICKEN- HOW TO COOK THE AUTHENTIC WAY
Three cups chicken (San Bei Ji) is so attractive because of its simplicity to prepare and concentrated flavor. Traditionally it is served bubbling hot in an earthenware pot with steamed rice or rice congee.
Provided by KP Kwan
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Cut the chicken into large pieces.
- Heat up 1 tablespoon of vegetable oil in a wok to saute ginger, garlic and dried chili..
- Add the chicken and pan-fried until slightly brown.
- Add the remaining ingredients except the basil. Cover and simmer for 20 minutes..
- When the gravy is nearly dry and the surface of the chicken becomes glossy, add the basil. Cook until the basil start to wilt. Dish out and serve.
Nutrition Facts : Calories 1005 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 401 milligrams cholesterol, Fat 59 grams fat, Fiber 2 grams fiber, Protein 80 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 servings, Sodium 2438 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 43 grams unsaturated fat
THREE CUP CHICKEN (三杯鸡)
Authentic Chinese restaurant-style flavors abound in this three cup chicken recipe that is simple to make with absolutely aromatic results. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine and use tamari to replace the soy sauce.
Provided by Maggie Zhu
Categories Main
Time 1h25m
Number Of Ingredients 9
Steps:
- In a 12" heavy-bottomed wide skillet (*Footnote 2) heat the sesame oil over low heat and add the ginger. Slowly fry the ginger until it begins to brown and curl on the edges, about 10 minutes.
- Add the garlic and dried chili peppers. Cook until the garlic turns light golden, another 5 minutes.
- Turn the heat up to a medium-low (be careful not to turn the heat too high or the sesame oil will burn and become bitter). Move all the aromatics to the side of the pan and add the chicken in a single layer. Rearrange the aromatics on top of the chicken to prevent from burning, if needed. If you have trouble fitting all the chicken, you can remove the aromatics and add them back later.
- Cook the chicken, undisturbed, until lightly browned, 5 to 7 minutes. Flip the chicken and cook until browned on the other side, another 5 to 7 minutes.
- Add the Shaoxing wine and use a wooden spatula to scrape any brown bits off the bottom of the pan. Add back the aromatics if you removed them previously. Gently stir everything together.
- Add the soy sauce and sugar and stir again to coat all the chicken pieces.
- Bring the liquid to a boil, then reduce the heat to low or medium-low. Simmer covered for 40 minutes. Stir and toss occasionally to coat the chicken and check on the consistency of the sauce.
- After 40 minutes, remove the lid. The sauce should have thickened and coated the chicken very well. If the sauce is still watery, cook uncovered for a few more minutes. Stir frequently to prevent sticking.
- Add the basil. Stir and cook for another 2 minutes or so. Once the sauce is thick and glossy, transfer the chicken to a big serving plate.
- Serve hot over steamed rice as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 373 kcal, Carbohydrate 17.9 g, Protein 16.9 g, Fat 25.8 g, SaturatedFat 5.8 g, Cholesterol 60 mg, Sodium 845 mg, Fiber 1 g, Sugar 4.7 g
TAIWANESE-STYLE THREE CUP CHICKEN
One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice."
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
- Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
3 CUP CHICKEN RECIPE
3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves. It's best to serve with rice (put sauce on top of rice).
Provided by Calleigh
Categories entree
Time 30m
Number Of Ingredients 11
Steps:
- Cut the chicken into pieces and rub them with the baking soda. (*this is optional but will make the chicken more tender).
- Set aside for 10 minutes before rinsing the chicken off with water.
- Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
- Mix all the sauce ingredients. Set aside.
- Heat up a pan over medium-high heat, add some oil. Saute the ginger until aromatic. Add the garlic and stir quick. Chuck in the chicken and fry for about 5-6 minutes or until golden brown.
- Keep it on med-low heat, otherwise, the meat will be tough.TIP: While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.
- After the chicken turned brown, put the garlic and ginger back and add the sauce mixture.
- Cover the pan and let it boil. Turn down the heat to low to cook down the sauce.
- Let it cook, uncovered, until sauce thickens, about 20-30 minutes.
- Once the sauce is reduced, we're almost done.
- Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.
- Transfer to a serving bowl and serve hot over steamed rice.
Nutrition Facts : Calories 766.57 kcal, Carbohydrate 15.35 g, Protein 70.39 g, Fat 44.21 g, SaturatedFat 10.66 g, Sodium 847.05 mg, Fiber 1 g, Sugar 6.55 g, ServingSize 1 serving
THREE CUP CHICKEN
Steps:
- Prep Chicken: Toss the chicken pieces together with the baking soda and set aside for 10 minutes. Rinse the chicken with water to wash away the baking soda. Pat dry the chicken with paper towels.
- Make the Sauce: In a small bowl, mix the sauce ingredients; shaoxing wine, soy sauce, dark soy sauce and brown sugar, don't add the sesame oil yet.
- Cook: Add the two tbsp of sesame oil to a wok and heat over high medium-high heat. Add the garlic and ginger and cook for about a minute until aromatic. Add in the chicken and toss. Stir fry the chicken for about 4 minutes or until no longer pink and starts to lightly brown.
- Thicken: Pour the sauce over the chicken and reduce the heat to medium. Cover with a lid and cook for 10 minutes. Make a slurry with the cornstarch and water and add to the wok and stir. The sauce should thicken almost immediately. Drizzle the remaining tbsp of sesame oil over the chicken.
- Finish & Serve: Add the basil leaves and stir well with the chicken. Serve immediately over cooked rice.
Nutrition Facts : Calories 426 kcal, Carbohydrate 5 g, Protein 26 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THREE CUP CHICKEN
This is Taiwan's national dish. The "three cups" refer to the primary ingredients: soy sauce, rice wine and sesame oil. I must admit, I use less than a full cup of sesame oil! It is originally a Chinese dish, but very popular in Taiwan. This version, with Thai basil, is made in the Taiwan style. The traditional Jiangxi recipe has no basil.
Provided by Jet Tila
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the wings into three sections. Save the wingtips for stock or discard them. Pat the drum and flat sections dry with paper towels.
- Rehydrate the mushrooms in warm tap water, about 15 minutes. When softened, remove the stems and cut the caps into quarter-moon pieces. Discard the stems.
- In a heavy-bottomed pot over medium-high heat, add the oil, ginger slices, garlic, chiles and white sections of the green onions. Stir fry until aromatic and beginning to soften, about 2 minutes.
- Move the aromatics to one side of the pan and add the chicken pieces in a single layer, working in batches if necessary. Cook each piece of chicken until golden brown on all sides, turning occasionally. If the aromatics start to get too dark, remove them to a small plate and reserve.
- When the chicken is golden, add the rice wine, thin soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Add the aromatics back to the pot if you removed them. Bring to a boil and reduce to a simmer. Loosely cover and simmer for 30 minutes, stirring occasionally so all the pieces get color and flavor.
- If the cooking liquid is thin, remove the lid, raise the heat to medium and allow the sauce to reduce. Stir frequently to prevent burning. The bubbles will get larger and start to glaze onto the chicken pieces. When the sauce has reduced to a rich glaze, taste and adjust the seasonings if necessary. Garnish with the green onion tops and Thai basil if using. Serve immediately.
THREE CUP CHICKEN (SAN BEI JI, 三杯鸡)
Fried in sesame oil, braised in rice wine and soy sauce, then flavoured with fresh basil, Taiwanese three cup chicken is super aromatic and very easy to cook.
Provided by Wei Guo
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Blanch chicken chunks in hot water then drain well.
- Heat up 2 tablespoons of sesame oil with ginger and garlic in a cold wok (or a deep frying pan) over a medium heat. Fry until the ginger becomes slightly brown.
- Stir in drained chicken. Fry for 1 minute or so.
- Add rice wine, light soy sauce, dark soy sauce, and rock sugar.
- Cover the wok with a lid (keep medium heat). Cook for about 5 minutes.
- Put in bell pepper and scallions, then cover and cook for a further 2 minutes.
- Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.
- Turn off the heat. Stir in the remaining 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.
- Dish out and serve with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 474 kcal
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.
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 (三杯鸡)
Easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. This three cup chicken recipe tastes homey and takes 20 mins to make.
Provided by Rasa Malaysia
Categories Taiwanese Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.
- Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
- Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.
- Add the basil leaves and stir well with the chicken, dish out and serve immediately.
Nutrition Facts : Calories 308 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 1866 milligrams sodium, Sugar 7 grams sugar
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