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Three Cup Chicken (San Bei Ji) Recipe

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January 9, 2018 / Chinese / By
ETG - Food For Thought

Cooked in soy sauce, rice wine, and sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavour can be.

Ingredients

  • 1/4 cup Asian sesame oil
  • One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
  • 12-15 medium garlic cloves, peeled
  • 1-2 fresh Thai red chillis, stemmed and halved
  • 2 pounds/1kg skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along the bone, wings split at the joint, and drumsticks left whole
  • 1/2 cup rice wine
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 cups fresh Thai basil leaves (from 1 large bunch)
  • Adobo sauce powder from Filipino shop
  • Steamed white rice, for serving

Directions

1. Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chillies and cook until very fragrant, about 1 minute.

2. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

3. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. During the cooking process, I also add some adobo powder for the sour tamarind kick to add a South East Asian flavour to the dish.

4. Once done, stir in Asian basil and remove from heat. Serve immediately with rice.

 

This recipe was kindly provided by Donny Chien at YWaste (Food App).

Click here to read our interview with YWaste.


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