Three Cup Chicken (San Bei Ji, 三杯鸡)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
700 kcal
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Course
Main Course
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Cuisine
Chinese
Three Cup Chicken (San Bei Ji, 三杯鸡)
Description
This Three Cup Chicken begins by frying slices of ginger, whole or halved garlic cloves, and the white parts of scallions in sesame oil to release aromas and lightly brown the garlic. Chicken thigh chunks are then seared until mostly cooked, followed by the addition of Shaoxing rice wine, light and dark soy sauces, sugar, and white pepper. The mixture is covered and braised over high heat to infuse the flavors and tenderize the chicken.
After braising, bell peppers and the green parts of scallions are added and cooked uncovered to reduce the sauce to a thick, sticky glaze that coats the chicken pieces. The finishing touch is fresh Thai basil, which adds a fragrant, herbal note that complements the richness.
The dish is characterized by a balance of salty, sweet, and aromatic flavors with a silky sauce. It's traditionally served with steamed rice to soak up the sauce and enhance the meal. Variations in cooking time accommodate different chicken cuts.
Adjust the amount of sauce reduction to your taste: less liquid yields a saltier, thicker coating that pairs well with rice. Substitutions are possible for basil and wine depending on availability and preferences.
Ingredients
- 3½ tablespoon sesame oil divided
- 20 lice ginger
- 20 clove garlic
- 3 talk scallions white and green parts separated
- 2 lb chicken thighs cut into bite-sized chunks (see note 1)
- ½ cup Shaoxing rice wine see note 2
- 2 tablespoon soy sauce light
- 2 tablespoon dark soy sauce
- 1 tablespoon brown sugar or white sugar, rock sugar
- ¼ teaspoon ground white pepper
- 1 bell pepper cut into chunky pieces
- 1 handful Thai basil see note 3, fresh
Instructions
Fry the aromatics
- Pour 3 tablespoons of sesame oil, leaving ½ tablespoonful for later use, into a wok/large skillet, then add ginger slices, garlic (whole or halved), and the white part of the scallions. Fry over low heat until they become fragrant and the garlic browns slightly.
Sear the chicken
- Push the aromatics to the side of the wok/skillet. Then put in chicken pieces. Arrange them in a single layer and sear them over medium heat. Flip and stir to brown other sides until they lose most of their pinkness.
Braised the chicken
- Add Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, and white pepper. Toss briefly then cover with a lid. Leave to braise over high heat for about 5 minutes (Alter the cooking time to 8 for chicken wings, 12 minutes for drumsticks, or 3 minutes for breasts).
Reduce the sauce
- Open the lid and stir in bell pepper and the green part of the scallions. Leave it to cook further uncovered (keep the heat high).
- Once the cooking liquid reduces to a desired amount (see note 4), turn off the heat. Stir in the remaining ½ tablespoon of sesame oil, and fresh basil leaves. Dish out and serve warm with steamed rice.
Notes
- Skin-on boneless chicken thighs are recommended but skinless, wings, drumsticks, or breasts can be used with adjusted cooking times.
- Shaoxing rice wine should be good quality with low salt; reduce wine and add water if it's saltier.
- Thai basil traditionally adds distinct herbal aroma, but sweet Italian basil or more scallions can substitute.
- Sauce consistency can be adjusted by reducing the cooking liquid more or less; thicker sauce is saltier and good for mixing into steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 700kcal | 35% |
| Carbohydrates | 14g | 5% |
| Protein | 41g | 82% |
| Fat | 50g | 77% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 222mg | 74% |
| Sodium | 1211mg | 50% |
| Potassium | 696mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 45mg | 50% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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