Three Cup Chicken San Bei Ji Food

THREE CUP CHICKEN (三杯鸡)

Three Cup Chicken (三杯鸡) image

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

Time 20m

Number Of Ingredients 9

Ingredients

1 lb. (0.4 kg) chicken drumsticks, chicken thighs or a combination of chicken parts
1 tablespoon baking soda to tenderize the chicken, optional
2 tablespoons dark sesame oil or toasted sesame oil
2-inch (5 cm) piece old ginger, peeled and cut into thin pieces
6 cloves garlic, peeled
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dark sweet soy sauce, kecap manis
1 1/2 tablespoons Shaoxing wine
1 bunch Thai basil leaves

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

TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE

Taiwanese Three Cup Chicken (San Bei Ji) Recipe image

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

Ingredients

1/4 cup Asian sesame oil
One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
12-15 medium garlic cloves, peeled
1-2 fresh Thai red chilis, stemmed and halved
2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
1/2 cup rice wine
1/4 cup soy sauce
1 tablespoon sugar
2 cups fresh Thai basil leaves (from 1 large bunch)
Steamed white rice, for serving

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