San Bei Ji (3 Cup Chicken)
San Bei Ji (3 Cup Chicken)
San bei ji literally translates to 3 cup chicken; the 3 cups referring to the sesame oil, soy sauce, and cooking wine. The braised chicken dish originated from southern China, but has become one of the most popular staples in Taiwanese cuisine. What is unique about this dish is the addition of basil at the end, which isn’t normally used in Chinese or Taiwanese cooking. The chicken is traditionally prepared in a clay pot, but a Dutch oven or a wok will do the trick. Serve the San bei ji with steamed rice.
Servings: 4
Ingredients
- 4 whole chicken legs drums cut into 2 pieces, thighs cut into 3 pieces
- 3/4 cup sesame oil
- 15 whole garlic cloves
- 3” knob ginger peeled and thinly sliced
- 4 red chilies cut length wise
- 4 green onions cut into 1” pieces
- 3/4 cup light soy sauce
- 3/4 cup Shaoxing cooking wine
- 2 tbsp sugar
- 30 basil leaves
Instructions
- Heat up sesame oil in a Dutch oven or wok over medium high heat. Add in the garlic, ginger, chilies, and green onion. Fry for 2 minutes.
- Add in the chicken and brown for 5 minutes.
- Pour in the soy sauce and cooking wine. Bring to a boil. Reduce the heat to medium. Simmer uncovered for 45 minutes.
- Increase the heat to high to evaporate any extra sauce. You don’t want the chicken to be swimming. Stir in the sugar. Turn off the heat and mix in the basil leaves.
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