Three-Cup Chicken | 三杯雞, Sān Bēi Jī

Name: Three-Cup Chicken | 三杯雞, Sān Bēi Jī
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.25 cup (60 ml) Taiwanese rice wine or cooking sake; 3 tbsp HEYDOH Classic Soy Sauce; 2 tbsp water; 1 tbsp coarse raw sugar, such as demerara; 0.25 tsp ground white pepper; 2 tbsp lard or canola (rapeseed) or soybean oil; 6 garlic cloves, smashed; 1 2-inch piece (20 g) fresh ginger, unpeeled and cut into 1⁄16 inch (1.5 mm) slices; 2 lb (900 g) skin-on, bone-in chicken thighs, chopped into 2 inch (5 cm) thick pieces (see Note); 2 cup (40 g) fresh Thai basil; 1 red jalapeno pepper or any fresh medium chili, deseeded and sliced into thin rings (optional); 1 tbsp black sesame oil

A sizzling pot of diced chicken, the three in three-cup chicken refers to soy sauce, black sesame oil, and rice wine, though not in the same proportions, and definitely not a cup of each. Add a bit of sugar, and the combination of the aforementioned ingredients creates a versatile nutty, salty, and sweet concoction that can also be reused on mushrooms, calamari, or even eggplant. A kiss of fresh Taiwanese basil—a local variety that’s most similar to Thai basil but with light anise overtones—rounds out the dish and gives it a lovely brightness. While this dish can be traced to the Jiangxi province of China, the biggest difference is that the Taiwanese renditions incorporate a generous handful of basil.

Pantoh_Test03

Prep15 min

Cook25 min

Total40 min

Servings4

Difficultyeasy

TaiwaneseDinner / Supper

Ingredients

0.25 cup(60 ml) Taiwanese rice wine or cooking sake
3 tbspHEYDOH Classic Soy Sauce
2 tbspwater
1 tbspcoarse raw sugar, such as demerara
0.25 tspground white pepper
2 tbsplard or canola (rapeseed) or soybean oil
6garlic cloves, smashed
12-inch piece (20 g) fresh ginger, unpeeled and cut into 1⁄16 inch (1.5 mm) slices
2 lb(900 g) skin-on, bone-in chicken thighs, chopped into 2 inch (5 cm) thick pieces (see Note)
2 cup(40 g) fresh Thai basil
1red jalapeno pepper or any fresh medium chili, deseeded and sliced into thin rings (optional)
1 tbspblack sesame oil

Instructions

1
In a small bowl, make the sauce by mixing together the rice wine, soy sauce, water, sugar, and white pepper.
2
In a wok, heat the lard over medium heat. When it begins to shimmer, add the garlic and ginger, and cook until they are lightly brown and the edges of the ginger begin to curl, 2 to 3 minutes. Turn off the heat and remove the garlic and ginger, reserving the oil in the wok. Set the garlic and ginger to the side.
3
Increase the heat to high and add the chicken. Sear until the chicken is well browned on all sides, 3 to 5 minutes. Pour in the sauce, bring to a boil, and return the ginger to the wok. Cover and reduce the heat to medium-low. Gently simmer until the chicken is cooked through and the sauce has reduced to a treacly, sticky glaze, 12 to 15 minutes.
4
Uncover the wok and increase the heat to high so the sauce begins to bubblevigorously. Return the garlic to the wok, and quickly toss in the basil and jalapeno pepper, if using. Mix to combine, and drizzle the black sesame oil over the chicken. Turn off the heat, and transfer to a clean plate. Enjoy immediately.