Wednesday, March 2, 2011

Three Cup Chicken ( San Bei Ji)

A very popular dish of Taiwan, Three Cups Chicken ( San Bei Ji). This dish derives its name from the three cups of sauces required. The three major ingredients which is sesame oil, light soy sauce and chinese cooking wine, 1 cup of each the ingredients. I find that a cup of each is a bit  too much moreover you don't want to gets drunk, right!
I 've been having this recipe for a while, a Taiwan friend of mine who taught me how to cook this said
the young generation now had modified the Three Cup Chicken to a modern version. I think is true, less oil, less salt and less liquid is much healthier, don't you think so!!!
Three Cup Chicken ( San Bei Ji)
     Ingredients    :

    11/2          pound chicken, removed some of the skin and chop into pieces
    1/3            cup sesame oil
    1/3            cup light soy sauce
    1/3            cup chinese cooking wine ( i use shaoxing wine)
    6 - 8          cloves garlic, peeled and lightly smashed
    8 - 10        dried chili, removed seeds 
   15 - 18       slices fresh ginger
   3                tablespoon water
   1/2             teaspoon salt
    3 - 4          tablespoon sugar ( depends on how sweet you want)
   1/2             teaspoon corn starch, mix with 2 teaspoon water, set aside
   1/2             teaspoon dark soy sauce
   1/2             cup basil leaves, optional (i use parsley)

   Marinate chicken for 20 minutes with   :-
   Salt and dark soy sauce

   Method    :

   Heat up the wok, add sesame oil and and brown the chicken for approximately 1 - 2 minutes.

   Add in the ginger slice and continue to fry for another 30 seconds, add in the garlic. 
   Pour in the water and add in the sugar, light soy sauce and dried chili. Fry and combine everything.

   Splash in the chinese cooking wine and add the remaining of the sesame oil into the wok. Cover lid 
   and let it simmer for 15 - 20 minutes. 

   Open lid, at this moment the gravy is thickened and should be little liquid. Boil it a little longer if it is 
   to watery.

   Throw in the parsley or basil (optional), stir in the corn starch mixture and combined everything evenly

   Dish up and serve with white rice.



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