Taiwanese Three Cup Chicken Recipe (San Bei Ji)
Ingredients
- 2 lb chicken thighs
- 4 tbsp sesame oil
- 12 clove garlic, peeled
- 6 ginger slices
- 4 fresh or dried chilies , (optional)
- ⅓ cup Taiwanese rice wine, (or Shaoxing Wine)
- ¼ cup light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sugar
- handful Thai Basil
Instructions
- Slice the chicken into bite-sized pieces. Traditionally three cup chicken uses bone-in chicken thighs. In this recipe I used boneless chicken thighs. You can also use chicken breast or chicken wings.
- In a cooking pan, add sesame oil and heat over medium heat. Add garlic, ginger, and chilies. Stir-fry until fragrant.
- Add the chicken pieces. Cook until brown on all sides.
- Pour in rice wine, light soy sauce, dark soy sauce, and sugar. Stir to coat the chicken evenly.
- Reduce heat, cover with a lid, and let it simmer for 15 minutes
- Remove the lid and increase the heat to medium-high. Let it cook for another 5-10 minutes until the sauce thickens and chicken is cooked through.
- Toss a handful of basil in the end and cook for another minute until wilted.
- Serve hot over steamed rice and enjoy!
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