Three Cup Chicken (San Bei Ji) – Culinary Chase
Ah, the allure of a well-cooked meal. If there’s one dish that has captured my attention—and palate—it’s Three Cup Chicken, or as the Taiwanese lovingly refer to it, San Bei Ji. This dish tells a delightful story of flavors and tradition every time it graces my table. Now, let’s dive into this culinary adventure!
What is Three Cup Chicken (San Bei Ji)?
Let me paint a picture for you. Picture a traditional Taiwanese kitchen, where the aroma of garlic, ginger, and soy sauce wafts through the air.
Three Cup Chicken is a classic dish that derives its name from the use of three primary ingredients: a cup of soy sauce, a cup of sesame oil, and a cup of rice wine. While the original recipe plays off this simplistic trio, I find the variations are what make this dish endlessly enjoyable.
This preparation involves a delightful marriage of chicken and fragrant herbs, slow-cooked to perfection. It’s all about comfort food mixed with a hint of sauce magic.
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Why You’ll Love This Three Cup Chicken
Every bite of Three Cup Chicken sends me soaring into a euphoric state of culinary bliss. What’s so special about it? For starters, it’s a fantastic blend of sweet, salty, and spicy. Fortified by the lusciousness of sesame oil, it reaches heights that many other dishes can only dream of.
Moreover, it evokes nostalgia. Whether you’ve traveled to Taiwan or are simply wanting to experience its charm at home, making this dish is like unearthing a secret treasure from a luscious tropical island. It’s family-friendly, adaptable, and surprisingly simple to create. Let’s not forget the Thai basil—a fragrant herb that elevates the dish beyond its humble roots.
The Ingredients
To whip up this beauty, gather the following ingredients. These will form the backbone of the dish:
- 1/4 cup Shaoxing wine: This Chinese rice wine adds depth and flavor.
- 1 tablespoon sesame oil: For that beautiful nutty aroma.
- 2 teaspoons sugar: A touch of sweetness balances the savory elements.
- 5 cloves garlic, sliced: Always a winning flavor booster!
- 2 tablespoons vegetable oil: For cooking.
- 1/4 cup warm water: Helps to achieve the right consistency in the sauce.
- 2 teaspoons rice vinegar: A splash of acidity to brighten the dish.
- 6 slices ginger: For a warming, spicy kick.
- 2–5 teaspoons dark soy sauce: For rich color and flavor.
- 1/2 teaspoon five-spice powder: To deepen the flavors.
- 1 dried chili, halved: If you like it spicy!
- 2 1/4 pounds chicken wings (cut at the joint): You can also opt for drumsticks!
- 1 1/2 tablespoons light soy sauce: To season the chicken.
- Small bunch of Thai basil leaves or 2 scallions: Finishing touch!
Step by Step Instructions
Ready to get cooking? Follow along as I guide you through creating this culinary masterpiece.
Step 1: Prepare the Chicken
Start by cleaning your chicken. Cut the wings at the joint, discarding the tips. Combine the chicken pieces with light soy sauce in a bowl. Let this marinate while you prepare the other ingredients. The flavors have to meld together, right from the outset!
Step 2: Heat the Oils
In a large pot or wok, heat the vegetable oil over medium heat. Once the oil is shimmering, add the sliced garlic and ginger. Sauté until they become golden and fragrant—this will take just a couple of minutes. Be cautious, as you don’t want them to burn.
Step 3: Add the Chicken
Introduce your marinated chicken into the pot, stirring it frequently to coat it with the garlicky oil. Let it cook for about 5–7 minutes. You’ll want the chicken to develop some color; this adds richness to the final dish.
Step 4: Integrate the Sauce
After you’ve achieved a nice color on the chicken, it’s time for the star players. Pour in the Shaoxing wine, dark soy sauce, sesame oil, sugar, rice vinegar, and warm water. Stir well! The mixture will bubble away, and a wonderful aroma will envelop your kitchen.
Step 5: Add Spice & Simmer
Now toss in the halved dried chili and five-spice powder. Lower the heat to a gentle simmer and cover the pot. Allow it to cook for about 20–30 minutes, stirring occasionally, until the chicken is tender. The meat should practically fall off the bone; trust me, this is the goal!
Step 6: Finish with Basil
The final touch is paramount. Right before serving, stir in the Thai basil leaves—this will brighten the dish significantly. If you’re using scallions, toss them in as well. Turn off the heat and let the flavors marry for a few moments.
Tips & Tricks
- Choose Your Chicken: Wingets or drumsticks—both work wonderfully. Wings have more flavor, but drumsticks are meatier.
- Control the Spice: Adjust the dried chili based on your heat level preference. Love it hot? Add more!
- Marination Time: A longer marination time can enhance the chicken’s flavor. A few hours or even an overnight rest can do wonders.
- Fresh Ingredients: Go for fresh vibrant Thai basil hence the best flavor. The herb showcases the dish beautifully.
- Leftover Magic: This dish tastes even better the next day as the flavors continue to meld.
Nutrition Information
A typical serving of Three Cup Chicken (without rice or sides) contains approximately:
- Calories: 380
- Protein: 28g
- Fat: 26g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 4g
While these values may vary based on portion size and exact ingredients, this dish certainly offers a satisfying protein-packed and flavorful meal!
Can I Store Three Cup Chicken?
Absolutely! Leftover Three Cup Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors become even richer as they sit! Reheat it slowly over low heat, adding a splash of water if it seems too thick.
What Can I Serve with Three Cup Chicken?
This dish pairs wonderfully with a range of side options. Here are a few recommendations:
- Steamed Rice: A classic combination, fluffy rice soaks up that delicious sauce.
- Stir-Fried Veggies: Keep it light and add some greens like bok choy or broccoli.
- Noodles: Toss them with a bit of sesame oil and soy sauce for a quick side.
- Pickled Veggies: Add a tangy crunch to contrast the chicken’s richness.
- Chinese Buns: For a fun twist, serve with soft buns to soak up the sauce.
Variations of Three Cup Chicken
This dish is quite versatile, so let’s explore some variations:
- Thai Basil Chicken: Use more Thai basil for an herb-forward dish.
- Spicy San Bei Ji: Increase the number of dried chilies or add fresh bird’s eye chilis for an extra kick.
- Coconut Cream Delight: Stir in a bit of coconut milk towards the end for a creamy soft finish.
- Vegetarian Twist: Substitute chicken with firm tofu or seitan for a delightful vegetarian experience.
- Three Cup Tofu: An entirely plant-based variation, use tofu soaked in the marinade to absorb those flavors deeply.
Three Cup Chicken (San Bei Ji)
Equipment
- Cup
- Pot
Ingredients
- 1/4 cup Shaoxing wine: This Chinese rice wine adds depth and flavor.
- 1 tablespoon sesame oil: For that beautiful nutty aroma.
- 2 teaspoons sugar: A touch of sweetness balances the savory elements.
- 5 cloves garlic sliced: Always a winning flavor booster!
- 2 tablespoons vegetable oil: For cooking.
- 1/4 cup warm water: Helps to achieve the right consistency in the sauce.
- 2 teaspoons rice vinegar: A splash of acidity to brighten the dish.
- 6 slices ginger: For a warming spicy kick.
- 2 –5 teaspoons dark soy sauce: For rich color and flavor.
- 1/2 teaspoon five-spice powder: To deepen the flavors.
- 1 dried chili halved: If you like it spicy!
- 2 1/4 pounds chicken wings cut at the joint: You can also opt for drumsticks!
- 1 1/2 tablespoons light soy sauce: To season the chicken.
- Small bunch of Thai basil leaves or 2 scallions: Finishing touch!
Instructions
Step 1: Prepare the Chicken
- Start by cleaning your chicken. Cut the wings at the joint, discarding the tips. Combine the chicken pieces with light soy sauce in a bowl. Let this marinate while you prepare the other ingredients. The flavors have to meld together, right from the outset!
Step 2: Heat the Oils
- In a large pot or wok, heat the vegetable oil over medium heat. Once the oil is shimmering, add the sliced garlic and ginger. Sauté until they become golden and fragrant—this will take just a couple of minutes. Be cautious, as you don’t want them to burn.
Step 3: Add the Chicken
- Introduce your marinated chicken into the pot, stirring it frequently to coat it with the garlicky oil. Let it cook for about 5–7 minutes. You’ll want the chicken to develop some color; this adds richness to the final dish.
Step 4: Integrate the Sauce
- After you’ve achieved a nice color on the chicken, it’s time for the star players. Pour in the Shaoxing wine, dark soy sauce, sesame oil, sugar, rice vinegar, and warm water. Stir well! The mixture will bubble away, and a wonderful aroma will envelop your kitchen.
Step 5: Add Spice & Simmer
- Now toss in the halved dried chili and five-spice powder. Lower the heat to a gentle simmer and cover the pot. Allow it to cook for about 20–30 minutes, stirring occasionally, until the chicken is tender. The meat should practically fall off the bone; trust me, this is the goal!
Step 6: Finish with Basil
- The final touch is paramount. Right before serving, stir in the Thai basil leaves—this will brighten the dish significantly. If you’re using scallions, toss them in as well. Turn off the heat and let the flavors marry for a few moments.
Notes
- Choose Your Chicken: Wingets or drumsticks—both work wonderfully. Wings have more flavor, but drumsticks are meatier.
- Control the Spice: Adjust the dried chili based on your heat level preference. Love it hot? Add more!
- Marination Time: A longer marination time can enhance the chicken’s flavor. A few hours or even an overnight rest can do wonders.
- Fresh Ingredients: Go for fresh vibrant Thai basil hence the best flavor. The herb showcases the dish beautifully.
- Leftover Magic: This dish tastes even better the next day as the flavors continue to meld.
Nutrition
Frequently Asked Questions
1. Can I use any type of chicken for San Bei Ji?
Yes! While the original recipe often uses chicken wings, you can easily use thighs or drumsticks. Just adjust the cooking time accordingly, as the size and thickness will vary.
2. Is Three Cup Chicken very spicy?
Not necessarily. The spice level largely depends on how many dried chilies you decide to include. You can also omit them altogether if you prefer a milder flavor.
3. Can I freeze Three Cup Chicken?
Yes! You can freeze the cooked chicken for up to a month. Just ensure it’s within an airtight container. Thaw it in the fridge overnight before reheating.
4. Can I make this dish ahead of time?
Absolutely! This dish is great for meal prep. Cook it a day in advance, let it cool, and store it in the fridge. Reheating is as simple as warming it on the stove; the flavors deepen and become even more delicious.
5. What if I can’t find Shaoxing wine?
If you can’t locate Shaoxing wine, substitutes like dry sherry or even a mix of white wine and a splash of rice vinegar can work in a pinch, though they won’t carry the exact same flavor
Conclusion
Three Cup Chicken, or San Bei Ji, isn’t just a meal; it’s a celebration of flavors that resonates with history and culture. As I savor each bite, I can’t help but marvel at the simplicity of the ingredients and the depth of the flavors. Whether you’re preparing for family dinners, entertaining, or just looking for a comforting dish, this recipe won’t disappoint.
So, gather your ingredients, roll up your sleeves, and enjoy the fragrant, sumptuous journey of making Three Cup Chicken. It’s a recipe that will not only fill your tummy but also warm your heart. Happy cooking!