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Taiwanese Three Cup Chicken
San Bei Ji
A classic Taiwanese dish featuring tender chicken braised in a flavorful sauce of soy sauce, rice wine, and sesame oil, with aromatic ginger, garlic, and chilies. The name 'three cup' traditionally refers to equal parts of these key liquids, though modern recipes often adjust the ratios for balance. It's known for its rich, savory, and slightly sweet profile, often finished with fresh basil.
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- 2 lbs Chicken thighs or drumettes(bone-in, cut into bite-sized pieces)
- 3 tablespoons Sesame oil(divided)
- 1 tablespoon Vegetable oil
- 12 cloves Garlic cloves(peeled and smashed)
- 2-inch piece Ginger(peeled and sliced)
- 4 medium Shallots(cut into 1-inch chunks)
- 3-4 Dried red chilies(or 1 teaspoon red pepper flakes, adjust to spice preference)
- 1/2 cup Shaoxing wine
- 2 tablespoons Light soy sauce
- 2 tablespoons Dark soy sauce
- 1 tablespoon Brown sugar or rock sugar(or to taste)
- 2 cups Fresh Thai basil leaves(packed)
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- 1
Heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the smashed garlic, sliced ginger, shallots, and dried chilies. Stir-fry for about 1-2 minutes until fragrant and the garlic is lightly golden. Be careful not to burn the garlic.
- 2
Add the chicken pieces to the wok and stir-fry until they are lightly browned on all sides. This should take about 5-7 minutes.
- 3
Pour in the Shaoxing wine, scraping the bottom of the wok to deglaze. Let it bubble for about 30 seconds.
- 4
Add the light soy sauce, dark soy sauce, and brown sugar. Stir well to combine.
- 5
Reduce the heat to medium-low, cover the wok or skillet, and let the chicken braise for about 15-20 minutes, or until cooked through and tender. Stir occasionally.
- 6
Uncover the wok, increase the heat slightly if needed, and stir in the remaining 2 tablespoons of sesame oil. Add the fresh Thai basil leaves and toss until they are just wilted.
- 7
Serve hot with steamed rice.
ð¡ ããã®ã³ã: The sauce should be slightly syrupy and coat the chicken.
ð¡ ããã®ã³ã
- âUse bone-in chicken thighs or drumettes for the best flavor and texture.
- âDon't skip the Thai basil; it adds a distinctive aroma.
- âAdjust the amount of chilies to control the spice level.
- âIf you don't have a wok, a heavy-bottomed skillet with high sides will work.
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- Add a tablespoon of oyster sauce for extra umami.
- For a sweeter dish, increase the sugar slightly.
- Some recipes include a small amount of rock sugar for a more complex sweetness.