I’m sure Three-cup Chicken aka San bei ji is no stranger to many of you. The three-cup here refers to the 3 main ingredients – soy sauce, rice wine and sesame oil. This classic Taiwanese dish is served in an earthen clay pot that is still sizzling and popping when presented at the table. The taste should be savory, sweet, tangy and bursting with fragrance all at once.
There are many different versions of San bei ji out there and for mine, it takes a little extra effort than just stir frying everything together but the end result is worth it. If you are into juicy, succulent chicken meat with umami-filled caramelized skin, please give this a go.
Ingredients:
10 oz (300 g) Boneless chicken thigh meat with skin on – cut into chunks (you could use boned-in chicken thighs or drum sticks too)
6 pieces sliced ginger
5 cloves garlic – peeled
1 red chili – sliced
1/4 cup (50 ml) soy sauce
1/4 cup (50 ml) rice wine
1 ½ tbsp brown sugar (substitute with 1 tbsp granulated sugar if brown sugar is not available)
1 cup (250 ml) hot water
Vegetable oil
To serve:
One 8-inch Clay pot
2 cups loosely packed Thai basil leaves
1 – 2 tbsp sesame oil
1 tbsp black vinegar
1 tbsp rice wine
Serves 2 – 3
Recipe source: Gigcasa
The line up.
Rinse chicken and pat dry. In a medium bowl, add in the chicken and soy sauce and mix well.
Let it rest at room temperature for about 10 mins.
In a large pan, add in water follow by 2 tbsp veg oil. With this sequence, the oil will not splatter.
Add in chicken, cover with lid and cook for 5 mins.
Heat up another pan or wok on high heat and add in 2 tbsp veg oil. Gently add in ginger, garlic and chilli and cook for 30 secs until golden brown.
Add in rice wine, follow by the par boiled chicken, together with the liquid. Switch to medium heat and add in sugar and mix well.
Cover and cook for another 5 – 10 mins until the sauce thickens.
Taste and adjust seasoning accordingly.
To serve, place claypot over the stove on medium heat for about 3 mins.
Add in sesame oil follow by half of the Thai Basil leaves.
Scoop the chicken and place them on top of the basil. Add the rest of the basil leaves around the claypot.
Finish off by drizzling the black vinegar and rice wine over the chicken.
Full Instruction:
Rinse chicken and pat dry. In a medium bowl, add in the chicken and soy sauce and mix well. Let it rest at room temperature for about 10 mins. In a large pan, add in water follow by 2 tbsp veg oil. With this sequence, the oil will not splatter. Add in chicken, cover with lid and cook for 5 mins.
Heat up another pan or wok on high heat and add in 2 tbsp veg oil. Gently add in ginger, garlic and chilli and cook for 30 secs until golden brown. Add in rice wine, follow by the par boiled chicken, together with the liquid. Switch to medium heat and add in sugar and mix well. Cover and cook for another 5 – 10 mins until the sauce thickens.
To serve, place claypot over the stove on medium heat for about 3 mins. Add in sesame oil follow by half of the Thai Basil leaves. Scoop the chicken and place them on top of the basil. Add the rest of the basil leaves around the claypot. Finish off by drizzling the black vinegar and rice wine over the chicken.
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