Tuesday, October 30, 2012

Three Cup Chicken (San Bei Ji)

A traditional Taiwanese dish, the three main ingredients (other than the chicken) are sesame oil, soy sauce and rice wine. The name "Three Cup" suggests that you should use one cup of each of these ingredients. But in my version (for 2 lbs. of chicken) I actually use 1/4 cup soy, 1/4 cup rice wine, and 3 tbsp. of sesame oil. IMHO, one cup of any of these in this recipe may be too much of a good thing...To die for served over steamed white rice!


Ingredients:
2 lbs. boneless, skinless chicken thighs trimmed of fat and cut into large 1 1/2-2" pcs.
6 -8 cloves garlic, peeled & smashed
2 scallions, cut into 2" sections
2-3 dried red chiles
5 slices ginger
3 tbsp. toasted sesame oil
1/4 cup soy sauce
1/4 cup rice wine
1 1/2 tbsp. sugar
1/2 cup water
2 cups fresh whole Taiwan or Thai basil leaves
1-2 fresh red jalapeño or Fresno chiles, seeded & cut into rings or slices

1. Heat 3 tbsp. of sesame oil in a wok or saute pan over medium-low heat. Add garlic, scallions, dried red chiles and ginger slices. Saute for about 5 minutes or until ginger & garlic are lightly browned.

2. Turn the heat up to high and add the chicken. Saute for about 5 minutes per side or until lightly browned.

3. Add the soy sauce, rice wine, sugar, and water and bring to a boil. Reduce heat to low, cover & simmer for 30-40 minutes, stirring occasionally. Turn heat up to high and bring chicken back up to a boil; stir in basil leaves & cook for about 30 seconds or until just wilted. Turn off heat, pour chicken onto a serving platter and garnish with the fresh red chiles. Serve with steamed white rice.

Dried red chiles, scallions, Taiwan basil (I grow these from seed in my garden every summer), ginger, garlic, and fresh red chiles.

Saute the ginger, garlic, dried chiles and scallions in the sesame oil.

Sesame oil, Shaohsing wine (sub for rice wine), soy sauce.

Add the chicken & saute over high heat about 5 minutes per side until lightly browned.

Add soy sauce, rice wine, sugar and water. Reduce heat to low, cover and simmer for 30-40 minutes.

Bring chicken back up to a boil over high heat and stir in the basil. Cook for about 30 seconds or until basil is just wilted. Remove to a serving platter and garnish with fresh red chile slices.


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