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San Bei Ji (三杯雞) – Three-Cup Chicken
Sān Bēi Jī, also known as three-cup chicken, is a classic dish of Taiwanese cooking.
San Bei Ji (三杯雞) – Three-Cup Chicken
Laura Chen
4
15 minutes
30 minutes
600
Taiwanese
Main dish
Sān Bēi Jī, the three-cup chicken, is a Taiwanese classic. You braise chicken pieces in equal parts soy sauce, sesame oil and rice wine until the sauce clings thickly to the meat. At the end you add a handful of Thai basil, which tastes of anise and pepper.
Ingredients
- 600 g chicken thighs, cut into pieces
- 60 ml soy sauce
- 60 ml sesame oil
- 60 ml rice wine (e.g. Shaoxing)
- 4 garlic cloves, peeled and lightly crushed
- 4 slices ginger
- 1 bunch Thai basil
- 1 red chili, seeded and cut into rings
- 1 scallion, cut into rings
- Sugar (optional, to taste)
Instructions
- Heat the sesame oil in a large clay pot or deep pan over medium heat.
- Add the garlic and ginger and fry lightly until fragrant.
- Add the chicken pieces and brown them on all sides until lightly browned.
- Pour in the soy sauce and rice wine and add a little sugar if you like. Bring everything to a boil.
- Reduce the heat, cover the pot and simmer the chicken for about 20 minutes.
- Remove the lid, turn up the heat and reduce the sauce until it turns thick.
- Add the chili and Thai basil and cook everything for another 5 minutes.
- Garnish the dish with scallion rings and serve hot.
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