Three-Cup Chicken (San Bei Ji)
Sign in to rate this recipe.
The Tale of Three-Cup Chicken (San Bei Ji)
Three-cup chicken carries a popular legend tying it to the Song Dynasty loyalist Wen Tianxiang's last meal, cooked with three cups of ingredients, though this story is more folklore than documented history. More reliably, the dish traces to Jiangxi cuisine and became, through migration, one of Taiwan's most beloved comfort foods.
Ingredients
Scale:· 4 servings
- 1 kg chicken thighs, bone-in, cut into pieces
- 1/3 cup sesame oil
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 2 tablespoons sugar
- 1 whole bulb garlic, cloves peeled
- 1 thumb ginger, sliced
- 2 cups fresh Thai basil leaves
- 2 red chilies, sliced
Instructions
- 1Heat the sesame oil in a clay pot or wok over medium heat and fry the ginger slices until fragrant and slightly crisp.
- 2Add the whole garlic cloves and cook until lightly golden.
- 3Add the chicken pieces and sear until browned on all sides.
- 4Pour in the soy sauce, rice wine, and sugar, stirring to coat the chicken evenly.
- 5Add the sliced chilies and bring to a simmer.
- 6Cover and cook over medium-low heat for 15-18 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced to a thick glaze.
- 7Remove from heat and stir in the fresh basil leaves until just wilted.
- 8Serve hot directly from the pot with steamed rice.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.