Three Cup Chicken (San Bei Ji)

Name: Three Cup Chicken (San Bei Ji)
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1/2 chicken (about 1 1/2 lbs or 700 grams), cut into pieces; 1 1/2 oz (40 grams) sliced ginger; 10 cloves garlic; 1 red chili pepper (optional); 1 oz (30 grams) fresh Thai basil leaves; 4 tablespoons sesame oil (about 60 ml); 2 tablespoons soy sauce (about 30 ml); 2 tablespoons soy sauce paste (about 30 ml); 4 tablespoons rice wine (about 60 ml)

青屋食堂 @lanblue_1011

Three Cup Chicken gets its name from the classic combination of one cup each of sesame oil, soy sauce, and rice wine. In this version, I use half soy sauce and half soy sauce paste, so there’s no need to add sugar, and the sauce thickens faster. The blend of chicken fat and sesame oil with savory seasonings makes this dish perfect with rice.

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Ingredients

30 minutes

Serves 4 servings

1/2chicken (about 1 1/2 lbs or 700 grams), cut into pieces
1 1/2 oz (40 grams)sliced ginger
10 clovesgarlic
1red chili pepper (optional)
1 oz (30 grams)fresh Thai basil leaves
4 tablespoonssesame oil (about 60 ml)
2 tablespoonssoy sauce (about 30 ml)
2 tablespoonssoy sauce paste (about 30 ml)
4 tablespoonsrice wine (about 60 ml)

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Steps

30 minutes

1

Bring a pot of water to a boil. Blanch the chicken pieces, then remove and set aside.
2

In a cold pan, add the sesame oil and ginger slices. Cook over low heat until the ginger is slightly browned and curled. Add the garlic and red chili, and sauté until fragrant.
3

Add the chicken pieces to the same pan and stir-fry until lightly browned. Add the soy sauce, soy sauce paste, and rice wine. Stir well, cover, and simmer for about 5 minutes.
4

Remove the lid and increase to medium-high heat to reduce the sauce. When the sauce thickens slightly, add the Thai basil and stir-fry briefly. Serve immediately.