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
Ask 30 people how to make this simple Taiwanese recipe, and you'll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. "If you actually cook it that way," says Eddie Huang, the Taiwanese-American chef who inspired the television program "Fresh Off the Boat," "you'll be in trouble.") Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
- Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
- Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
- Turn off the heat, add the basil and stir to combine. Serve with white rice.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 32 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 12 grams, Sodium 764 milligrams, Sugar 3 grams, TransFat 0 grams
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-CUP CHICKEN
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
Provided by Grace Lynn
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat up the sesame oil in a wok or a large skillet on high heat.
- Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
- Add the chicken pieces and cook until it's white in color, about 5 minutes.
- Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
- Bring to a boil, then turn down the heat to low.
- Let cook, uncovered, until sauce thickens, about 30 minutes.
- Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
- Serve over steamed rice.
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
THREE-CUP VEGETABLES
This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan's invasion. The night before Wen's death, a guard is said to have made him the surprisingly pungent chicken dish with the prison's limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.
Provided by Ali Slagle
Categories dinner, easy, for two, lunch, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
- Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 903 milligrams, Sugar 12 grams, TransFat 0 grams
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 WITH GARLIC SPINACH
Provided by Food Network
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.
- For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.
- Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
- For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.
- When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.
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.
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.
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.
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