Recipes - Chinese

San Bei Ji (Taiwanese Three Cup Chicken)
R00629_San-Bei-Ji


Taiwanese three cup chicken is one of the most loved chicken dishes in Taiwan. It is a salty and savoury braised chicken dish which is easy to make at home. The name “three cup chicken” is derived from the three key ingredients, which are used in equal parts: sesame oil, Chinese rice wine, and soy sauce. The dish gets its distinct signature taste and aromatic flavour from the copious amounts of garlic cloves, pieces of ginger and fresh basil leaves used.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

600g chicken drumettes (or chicken maryland pieces)
15 - 20 cloves of garlic (peeled)
1 small piece of ginger (sliced)
1 cup fresh Thai basil leaves

For the Sauce:

⅓ cup of soy sauce
⅓ cup rice wine
⅓ cup of Asian sesame oil (toasted sesame oil)
3 tbsp sugar
3 bird’s eye chillies (optional)
½ tsp salt




Steps:
  1. Heat oil in a large wok or claypot, and then add garlic and ginger. Stir fry for about 1 min.
  2. Add chicken and continue to cook the chicken on medium heat for about 10 mins until it is browned on all sides.
  3. Let it simmer for 20 mins for the sauce to evaporate and thicken. The sauce should have a velvety coat around the chicken.
  4. Add basil in and let it simmer for 1 min with the lid on.
  5. Dish out and serve with a hot bowl of rice.

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San Bei Ji (Taiwanese Three Cup Chicken)

San Bei Ji (Taiwanese Three Cup Chicken)

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Taiwanese three cup chicken is one of the most loved chicken dishes in Taiwan. It is a salty and savoury braised chicken dish which is easy to make at home. The name “three cup chicken” is derived from the three key ingredients, which are used in equal parts: sesame oil, Chinese rice wine, and soy sauce. The dish gets its distinct signature taste and aromatic flavour from the copious amounts of garlic cloves, pieces of ginger and fresh basil leaves used.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

600g chicken drumettes (or chicken maryland pieces)
15 - 20 cloves of garlic (peeled)
1 small piece of ginger (sliced)
1 cup fresh Thai basil leaves

For the Sauce:

⅓ cup of soy sauce
⅓ cup rice wine
⅓ cup of Asian sesame oil (toasted sesame oil)
3 tbsp sugar
3 bird’s eye chillies (optional)
½ tsp salt

Instructions
  1. Heat oil in a large wok or claypot, and then add garlic and ginger. Stir fry for about 1 min.
  2. Add chicken and continue to cook the chicken on medium heat for about 10 mins until it is browned on all sides.
  3. Let it simmer for 20 mins for the sauce to evaporate and thicken. The sauce should have a velvety coat around the chicken.
  4. Add basil in and let it simmer for 1 min with the lid on.
  5. Dish out and serve with a hot bowl of rice.

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