Taiwanese Three Cup Chicken (三杯雞)

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San Bei Ji (Three Cup Chicken) gets its name from the holy trinity of its sauce: one cup each of sesame oil, soy sauce, and rice wine. These three ingredients, plus garlic, ginger, chili, and a generous fistful of Thai basil, create a sticky, caramelized sauce that clings to every piece of chicken. The fresh basil wilts into the sauce at the end, adding an herbal freshness that lifts the whole dish.

Ingredientes

Sirve 4

• 1 kgbone-in chicken, cut into pieces
• 1/3 cupsesame oil
• 1/3 cupsoy sauce
• 1/3 cuprice wine (Shaoxing or mijiu)
• 8 clovesgarlic
• 6 slicesfresh ginger
• 3 piecesdried red chili
• 2 tbspsugar
• 2 cupsfresh Thai basil leaves

Instrucciones

1. 1

   Fry aromatics

   Heat sesame oil in a clay pot or wok over medium heat. Fry garlic cloves and ginger slices until golden and fragrant, about 3 minutes.

2. 2

   Add chicken

   Add chicken pieces and dried chilies. Fry until the skin is lightly browned.

3. 3

   Add the three cups

   Add soy sauce and rice wine. Stir to combine. Add sugar.

4. 4

   Braise

   Cover and cook over medium heat for 15 minutes until chicken is cooked through and sauce has thickened, turning occasionally.

5. 5

   Add basil and serve

   Add Thai basil, stir, cover for 30 seconds until wilted. Serve immediately over white rice.

Variaciones

• •

  Use tofu for a vegetarian version

• •

  Add mushrooms for extra umami

• •

  Make with pork belly instead of chicken

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Almacenamiento

Refrigerate up to 4 days. The sauce intensifies overnight.

Preguntas frecuentes