Three Cup Chicken (San Bei Ji)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
585 kcal
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Course
Main Course
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Cuisine
Chinese
Three Cup Chicken (San Bei Ji)
Description
San Bei Ji uses chicken party wings trimmed of excess skin, browned in a mixture of neutral oil and sesame oil, then cooked with sliced garlic and ginger. Shaoxing rice wine and a blend of soy sauces and sugar form a sweet-salty sauce that simmers the wings covered for about 15 minutes, allowing flavors to develop deeply. Optional dried chili peppers add spiciness according to taste.
After simmering, the lid is removed, heat increased to reduce the sauce partially, and generous fresh Thai basil leaves are stirred in to release their aroma. A final drizzle of sesame oil and resting time lets the sauce thicken further, coating the chicken pieces richly. The wings emerge tender with a balance of savory, sweet, and herbal flavors.
This dish is traditionally served hot alongside rice, spooning sauce over both. The wilted basil leaves and softened garlic slices enrich each bite. Recommended side dishes include garlic sauce blanched choy sum, broccoli rabe salad, or pickled cucumbers, matching the savory profile of the chicken.
It is best enjoyed immediately as leftovers may lose sauce quality or texture.
Ingredients
- 2 1/2 lb chicken wings party size
- 2 tablespoon neutral cooking oil generic cooking oil
- 3 tablespoon sesame oil divided
- 4-5 thin slices ginger fresh
- 10 cloves garlic sliced in half
- 4-5 red chili optional, dried
- 1/2 cup Shaoxing wine Chinese rice wine
- 3 tablespoon soy sauce
- 1 1/2 tablespoon dark soy sauce
- 2 tablespoon sugar
- 2 cup Thai basil loosely packed
Instructions
- (Optional but recommended) Trim off the extra loose skin from the chicken party wings with a pair of scissors. Discard the skin.
- Heat oil and a tablespoon of sesame oil in a large pan over medium-high heat. Brown chicken wings until slightly golden. Add the garlic and ginger slices; toss well.
- Splash in some shaoxing rice wine. Add soy sauce, dark soy sauce, sugar, and dried chilies (optional); toss well until all the wings are coated. Reduce the heat to medium and cover with a lid. Simmer the wings in the sauce for 15 minutes.
- Uncover and increase the heat to high. Continue to cook to reduce the sauce a little, about 3 minutes. Add the fresh Thai basil leaves (as much as you want) and stir. Remove the pan from the heat.
- Drizzle in the remaining 2 tablespoons of sesame oil and let the chicken rest for 5 minutes before you serve. The sauce will thicken more as it rests. Serve hot with rice.
Notes
- Trim excess loose skin from party wings before cooking to improve texture.
- Serve San Bei Ji hot with steamed rice and spoon sauce over chicken and rice for full flavor.
- Enjoy not only the wings but also wilted basil leaves and garlic slices from the pan.
- Complement with side dishes like garlic sauce blanched choy sum, broccoli rabe salad, or pickled cucumber salad.
- Best consumed fresh as leftovers may not retain sauce texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 42g | 65% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1247mg | 52% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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