Three Cup Chicken (San Bei Ji)
Three Cup Chicken (San Bei Ji)“Three Cup” refers to the base recipe, which is supposed to include equal parts sesame oil, soy sauce, and rice wine. Ironically, most cooks these days put their own spin on it, changing the ratios, or adding other ingredients, like scallions, chili peppers or black pepper. For my Three Cup Chicken, I like adding a … Continue reading “Three Cup Chicken (San Bei Ji)”Marc Matsumoto
toasted sesame oil
ginger (cut into a thick julienne)
garlic (halve the cloves if they are large)
boneless skin-on chicken thighs
Chinese rice wine (mijiu or shaoxing)
dark soy sauce
Thai basil (leaves only)
- Heat a large pan or wok until hot. Add the sesame oil, ginger and garlic and fry until fragrant, but don't let it brown.
- Add the chicken in a single layer, skin-side down and fry until the skin is well browned.
Flip the chicken over, and then add the rice wine, dark soy sauce, regular soy sauce, and sugar. Cover and simmer over medium heat for 10-15 minutes, or until the chicken is tender, flipping the chicken over a few times as it cooks.
- Remove the lid and turn up the heat. Reduce the liquid into a thick sauce.
- Add the Thai basil leaves and toss to coat. Serve the Three Cup Chicken with rice.