Yen Can Cook: 3 Cup Chicken
3 Cup Chicken or San Bei Ji in Mandarin (三杯鸡) is a popular chicken dish in Taiwan. The dish derives its name from the three key ingredients that required: sesame oil, Chinese rice wine, and soy sauce. Another important supporting cast which imparts an exotic aroma and hint of minty taste to the dish is basil leaves.
Normally the 3 Cup Chicken is served with no sauce; the dish is cooked until all the sauce evaporates and is absorbed by the chicken. But is can be adjusted to personal preference if you like more sauces for your steamed rice.
Since I have some overgrown basil leaves plant in my balcony garden so without think twice I’ve whipped up this dish for one of my dinner recently.
Ingredients
500g chicken drumsticks, cut into chunks (or other parts of chicken)
10 slices ginger
4 cloves garlic
4 cloves garlic
2 tablespoons sesame oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Shaoxing wine
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Shaoxing wine
2 tablespoons water
Handful of basil leaves
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Step 1: Heat up a wok over medium-high heat, cook the sesame oil, ginger, garlic for 1 minutes or until the ginger and garlic begin to brown.
Step 2: Add in the chicken and stir fry chicken until 70% cooked.
Step 3: Add the soy sauce, Shaoxing wine and continue to stir-fry the chicken. Bring to a boil, cover the chicken then reduce heat to medium-low and simmer for 5-10 minutes.
Step 4: Add the basil leaves and stir well with the chicken.
Step 5: Serve.
HAPPY COOKING!
Ooooo I love this dish but have never tried cooking it myself as I don’t have Shaoxing wine. Where can we buy that?
Hmm… I think those Chinese herbal shop which selling groceries should have 🙂 Or you can substitute with rice wine also can~
simple & easy to cook kan? I’d usually add some dried chili to the mix.
I can’t add any chili to my dishes as my daughter can’t take spicy food >_<
Will try to cook this but without the Chinese rice wine. Thanks for sharing =)
Why omit the rice wine?
I love this dish!! The gravy is so yummy must finish everything!!
Original version is dry without any sauce but you can cook it as per your preference with more gravy 🙂
When I tasted this dish in a Taiwanese restaurant, I thought the sauce was quite complex, didn’t know that it’s that easy to make but I’m not a very big fan of basil though.
Me too not a great fan of basil but the herbs do uplift the flavor a few notches, maybe u can put lesser 😛
i know a lot of people love this dish! i must admit, i’m not a major fan of taiwanese recipes, but i definitely don’t mind having this. your recipe looks good! :)))
I do love some Taiwanese dishes such as this 3 cup chicken, the fried chicken nuggets, and others street snacks 🙂
My mom uses 3.2.1 in the portion- 3 shao xing, 2 soy sauce, 1 sesame oil (we use ghee hiang so the flavor is quite strong). Yes, basil leaves are the soul to the dish
I bought Ghee Hiang once, it was aromatic but it is not commonly available here at KL and I forgot where I got it >_< *old lady memory
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