San Bei Ji(三杯鷄), or Three Cup Chicken
Taiwanese dish made by cooking chicken with sesame oil, soy sauce and rice wine.
Servings: 4
Calories: 460kcal
Ingredients
- 1 tablespoon peanut oil or vegetable oil
- 2 tablespoons toasted sesame oil
- 1 inch piece ginger sliced then julienned
- 6-8 cloves of garlic lightly crushed, but left whole
- 1 thai chili seeded and sliced crosswise optional
- 1.25 pounds boneless skin-on chicken thighs sub: 1.5 pounds chicken wings
- 1/4 cup Chinese rice wine mijiu or shaoxing
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 teaspoons brown sugar
- 1 cup loosely packed Thai basil leaves only
- 1-2 green onions thinly sliced
Instructions
- Heat a large pan or wok until hot. Add the peanut oil then ginger and garlic (and chili if using). 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, sesame oil and sugar.
- Cover and simmer over medium low 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 with rice.