Three Cup Chicken San Bei Ji Recipes
THREE CUP CHICKEN (SAN BEI JI)
This Taiwanese classic Three Cup Chicken recipe gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
Provided by Cathy Erway
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
- Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
- Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
- Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
- Stir in the basil and remove from heat. Serve immediately with the rice.
THREE-CUP CHICKEN
Ask 30 people how to make this simple Taiwanese recipe, and you'll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. "If you actually cook it that way," says Eddie Huang, the Taiwanese-American chef who inspired the television program "Fresh Off the Boat," "you'll be in trouble.") Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
- Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
- Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
- Turn off the heat, add the basil and stir to combine. Serve with white rice.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 32 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 12 grams, Sodium 764 milligrams, Sugar 3 grams, TransFat 0 grams
THREE CUP CHICKEN (SAN BEI JI)
This is a simple version of a traditional Taiwanese dish. This recipe has been a favorite in my family since my aunt introduced it to us years ago! Prep time includes time to clean the chicken breasts.
Provided by Kree6528
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in a saucepan.
- Pour oil, soy sauce, and wine over chicken; bring to a boil.
- Reduce heat; cover and simmer until chicken is tender, approximately 40 minutes.
Nutrition Facts : Calories 416.7, Fat 28.8, SaturatedFat 3.9, Cholesterol 68.4, Sodium 2089.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.9, Protein 31.1
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