Today I tried the famous Taiwanese San Bei Ji which directly translates to Three Cup Chicken. What prompted me to try this Three Cup Chicken is the simplicity of the recipe. It was originally designed to use only three cups of ingredients comprising soy sauce, sesame oil, and rice wine. However, what the recipe doesn't tell you is that even in the three ingredients itself it has vast difference. For example, some soy sauce are darker and thicker whereas some are more salty. I would advise you to be careful with the soy sauce as we do not want the dish to be overly salty.
In this recipe, I did not really add one cup each as common sense will tell you against it. I however, did put equal parts of each condiment plus some dark soy sauce for colour. Yes, just three of these condiments but supported by loads of garlic and ginger. The result was one very fragrant perfectly glazed chicken dish. I was not a fan of the Thai basil though. It was just too overpowering. Even my mom concur. Perhaps I have added too much.
Ingredients
1 kg chicken, cut into small pieces
50 g Thai basil
15 cloves garlic, crushed
10 slices ginger
3 tbsp rice wine
3 tbsp sesame oil
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp oil
Cooking Instruction
1. Sauce garlic and ginger in hot oil until fragrant.
2. Add chicken and saute until chicken release oil.
3. Add all ingredients, cover and simmer until for about 8 minutes.
4. Open cover and cook until liquid thickens.
5. Add in Thai basil and give it a quick toss. (I tossed it for too long and overcooked the basil).
Want to try another easy to cook dish with similar concept?
Sweet and Sour Spareribs 糖醋排骨
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