Taiwanese 3 Cup Chicken
The Meatmen
April 22, 2016
A Chinese dish which originated from Jiang Xi, China. It became wildly popular in Taiwan and since then it has become one of their most iconic dishes.
San bei literally means 3 cups of sauces – namely soy sauce, rice wine and sesame oil. The sauce is cooked on high heat with the chicken which allows it to be reduced and absorbed by the meat.
What follows is intense flavour and aroma coated over every chunk of meat! The Taiwanese version of San Bei Ji (3-cup chicken) also calls for basil to be added at the last step.
This finishing touch adds a refreshing herbal fragrance which is bound to waken up your tastebuds!
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Ingredients
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| 2large chicken thighs with drumstick (chopped into pieces) | |
| 4cloves garlic (halved) | |
| 20g sliced ginger | |
| 30g fresh basil | |
| 3tbsp sesame oil | |
| ½tsp dark soy sauce |
Sauce:
| 2tbsp light soy sauce | |
| 3tbsp hua tiao wine / rice wine | |
| 1tbsp rock sugar |
Directions
1.
In a bowl add 2 tbsp light soy sauce,
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2.
3 tbsp hua tiao wine,
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3.
and 1 tbsp rock sugar
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4.
Mix until sugar dissolves and set aside
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5.
Heat 3 tbsp sesame oil in wok
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6.
Add 4 cloves garlic (halved)
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7.
20 g sliced ginger
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8.
Stir fry until fragrant
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9.
Add 2 large chicken thighs with drumstick (chopped into pieces)
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10.
Stir fry chicken until 70% cooked
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11.
Add sauce mixture
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12.
Add ½ tsp dark soy sauce for colour
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13.
Cover and cook for 3 more mins
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14.
Add 30g fresh basil
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15.
Toss and cook for another 30 secs, then serve
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