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 (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 CHICKEN (SAN BEI JI)
Three cup chicken (San Bei Ji), is a Taiwanese chicken dish simmered in soy sauce, rice wine, and sesame oil with loads of fresh Thai basil. It is flavorful Asian chicken dish you should not miss.
Provided by Holly Ford
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- (Optional but recommended) Trim off the extra loose skin from the chicken party wings with a pair of scissors. Discard the skin.
- Heat oil and a tablespoon of sesame oil in a large pan over medium-high heat. Brown chicken wings until slightly golden. Add the garlic and ginger slices; toss well.
- Splash in some shaoxing rice wine. Add soy sauce, dark soy sauce, sugar, and dried chilies (optional); toss well until all the wings are coated. Reduce the heat to medium and cover with a lid. Simmer the wings in the sauce for 15 minutes.
- Uncover and increase the heat to high. Continue to cook to reduce the sauce a little, about 3 minutes. Add the fresh Thai basil leaves (as much as you want) and stir. Remove the pan from the heat.
- Drizzle in the remaining 2 tablespoons of sesame oil and let the chicken rest for 5 minutes before you serve. The sauce will thicken more as it rests. Serve hot with rice.
Nutrition Facts : Calories 585 kcal, Carbohydrate 12 g, Protein 31 g, Fat 42 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 118 mg, Sodium 1247 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving
TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE
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
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
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.
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