Three Cup Chicken, or "San Bei Ji 三杯雞" in Mandarin, is a popular Taiwanese dish known for its rich and aromatic flavors. The name "Three Cup" refers to the trio of key ingredients used in the dish: soy sauce, sesame oil, and rice wine.
The chicken, typically cut into bite-sized pieces, is cooked in a flavorful sauce made by simmering the key ingredients along with garlic, ginger, and sometimes basil leaves. The sauce caramelizes during cooking, creating a slightly sweet and savory flavor profile with a hint of nuttiness from the sesame oil.
Three Cup Chicken is often served hot and garnished with fresh basil leaves for added aroma and flavor. It's commonly enjoyed as a main dish alongside steamed rice or other side dishes in Taiwanese cuisine. The dish's rich and comforting taste makes it a favorite in both home-cooked meals and restaurant menus throughout Taiwan and beyond.
Ingredients:
- 20 ml sesame oil
- 20 ml vegetable oil
- 10-15 slices ginger
- 10-15 cloves garlic
- 1 dried chili, halved
- 800g chicken wings or other chicken pieces
- 60 ml warm water
- 60 ml Shaoxing wine
- 20 ml dark soy sauce
- 20 ml light soy sauce
- 10 g brown sugar
- 1/2 tsp white pepper
- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths
Instructions:
1. Infuse the Oil with Aromatics:
- Heat sesame oil and vegetable oil in a wok over medium heat.
- Add ginger slices, garlic cloves, and dried chili to the oil.
- Let the aromatics infuse the oil for a couple of minutes until fragrant.
2. Sear the Chicken:
- Increase the heat to high and add the chicken to the wok in a single layer.
- Sear the chicken until golden brown on both sides.
3. Prepare the Sauce:
- In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.
- Pour the sauce mixture over the chicken in the wok.
4. Simmer the Chicken:
- Stir the chicken to coat it in the sauce.
- Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.
5. Reduce the Sauce:
- Remove the cover and turn up the heat to high to rapidly reduce the sauce.
- Stir the chicken occasionally during this process to prevent burning.
- Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.
6. Add Thai Basil or Scallions:
- Toss in the Thai basil leaves and/or scallions.
- Stir-fry for another minute until the greens are wilted.
7. Serve:
- Serve hot with steamed rice or your favorite side dish.
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