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Three Cup Chicken (San Bei Ji)
This Taiwanese classic Three Cup Chicken recipe gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
👥 6 Servings👤 Cathy Erway📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about ⏱️ 1 minute.
2
Add the chicken pieces and lightly brown, stirring occasionally, 2 to ⏱️ 3 minutes.
3
Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
rice wine1 cupsugar2 tablespoons
4
Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about ⏱️ 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
5
Stir in the basil and remove from heat. Serve immediately with the rice.
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