Three Cup Chicken San Bei Ji 三杯鸡 Food

THREE CUP CHICKEN (三杯鸡)

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.

THREE CUP CHICKEN (SAN BEI JI, 三杯鸡)

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.

TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE

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.

THREE CUP CHICKEN (SAN BEI JI)

Steps:

• Place chicken in a saucepan.
• Pour oil, soy sauce, and wine over chicken; bring to a boil.
• Reduce heat; cover and simmer until chicken is tender, approximately 40 minutes.

THREE CUP CHICKEN (SAN BEI JI)

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.