Three Cup Chicken (San Bei Ji)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
290 kcal
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Course
Main Course
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Cuisine
Chinese
Three Cup Chicken (San Bei Ji)
Description
In this recipe, chicken wings cut at the joint and trimmed of tips are first seared in a wok with sesame and vegetable oils infused with ginger, sliced garlic, and dried chili. After the chicken is browned on each side, a mixture of warm water, Shaoxing wine, dark and light soy sauces, and sugar is added. The wok is covered and the chicken simmers gently, absorbing the flavorful sauce while becoming tender.
Finishing by removing the lid and increasing heat concentrates the sauce to cling thickly to the wings, intensifying flavor and giving a glossy, dark appearance. Stirring during this step helps prevent burning. The dish is finished by stirring in fresh Thai basil leaves or scallions, which wilt slightly and add a fresh, bright note that complements the rich, savory sauce.
Three Cup Chicken is typically served hot and can be accompanied by rice. The balance of the three main liquids (oil, soy sauce, and wine) creates the distinctive sauce that defines this dish. Adjusting the dark soy sauce amount allows customization of the sauce’s color and taste intensity. Cooking time affects tenderness, with longer simmering yielding softer meat.
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 6 lices ginger
- 5 cloves garlic (sliced)
- 1 dried chili (halved)
- 2 1/4 pounds chicken wings (cut at the joint where the drumette and the wingette meet, wing tips discarded. You can also use 1 3/4 pounds/800g of pre-cut chicken drumettes and wingettes)
- 1/4 cup water warm
- 1/4 cup Shaoxing wine
- 2-5 teaspoons dark soy sauce
- 1 1/2 tablespoons soy sauce light
- 2 teaspoons sugar
- Thai basil leaves or both!, or 2 scallions, cut into 2-inch/5cm lengths
Instructions
- Start by putting the sesame oil, vegetable oil, ginger, garlic, and red chili into your wok over medium heat. Let the aromatics infuse the oil for a couple minutes.
- Then turn up the heat to high, and add the chicken wings to the wok all in one layer. Sear the chicken until golden brown on both sides. Then add 1/4 cup warm water, ¼ cup Shaoxing wine, dark soy sauce (2-5 teaspoons, depending on how dark you’d like the dish to be), 1 1/2 tablespoons light soy sauce, and 2 teaspoons sugar.
- Stir and cover the wok. Turn the heat down to medium and simmer for 15 minutes to cook the chicken through (cook for 20 minutes if you want the chicken to be more tender).
- Then remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color. Make sure to stir the chicken during this process to prevent burning.
- Throw in your Thai basil and/or scallions and fry another minute until it’s wilted. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 430mg | 18% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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