Sunday, June 21, 2009

Three Cups Chicken Wing (San Bei Ji 三杯鸡)


I remember one of the first Taiwanese dishes I had was 3 Cups Chicken at Formosa Taiwanese restaurant in Queens,NYC. From there I learn to love this Taiwanese dish. Originally Taiwanese restaurant use chicken in bone for this dish but these days alot of restaurant served"San Bei Ji" with boneless chicken. The dish derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine (usually mijiu although it may be mixed with Shaoxing jiu), and sesame oil are added beside Asian /Thai's basil and ginger. I like my Three Cups Chicken spicy and cook with chicken in bone, so I used chicken wing and infused dried pepper to cook this dish..Bones add more flavor,I believed.The aroma of this chicken dish is really heavenly garlicky and tangy sweet.If you can't find an authentic Taiwanese restaurant nearby,why not try to cook this dish at home? Ingredients:
10 whole chicken wings,wash and clean
3-4 inch ginger,scale the skin and sliced
2 bulbs fresh garlic,peeled and chopped
10 pieces dried whole pepper
2 stalks Thai's basil ,use leaves only
( I used regular basil from my garden)
1/2 cup soy sauce
1/2 cup sesame oil
1/2 cup rice wine
2 tbsp sugar





Method:
1:Heat wok/skillet with sesame oil at medium heat,add in sliced ginger,dried whole pepper and chopped garlic,stir-fry until fragnant or lightly brown.
2:Then add in clean chicken wings and let's it braised for 5 minutes with lid on.
3:Remove wok's or skillet's lid,then add in soy sauce,rice wine and sugar .Stir-fry all the ingredients well and reduce heat to low.Let the chicken wings simmer in the gravy for another 30 minutes or until the gravy thicken.
4:Check the seasoning,then add in basil .Braised for another 3-5 minutes before remove from heat.
5:Dish out and serve warm with white rice.
Note:

You can use others meat beside chicken for this recipe.





7 comments :

Angie's Recipes said...

This is one of those must-eat dishes!

pigpigscorner said...

My favourite! But I don't cook this often because of the amount of oil needed! I tried using less oil once but it just doesn't taste the same.

tigerfish said...

One of my fav cos it is easy to cook and good to eat :)

Beachlover's Kitchen said...

Angies:
oh!! yes,this dish is a comfort food for me!!

PPC:
actually sesame oil is still consider OK to eat..I recalled when I was in my confinement(Child Birth) I eat sesame oil every meal..wait until you are giving birth,then you have to eat sesame oil,,it's a must for us Chinese to keep our body warm during this critical period..


Tigerfish:
I agree wt you,this dish is so easy to cook and eat...dump everything in the pot,there you go...taste yummy too,right?

Little Corner of Mine said...

Loved this, I have my own version too. ;)

Cindy Khor said...

going to make this recipe tomorrow, thanks for the recipe..

yumyumpiggysbum said...

I love three cup chicken, very aromatic and definitely enhanced by Thai basil at the end. Chicken on the bone is preferable, I totally agree. Love this dish so much, that I had to write about it! http://yumyumpiggysbum.wordpress.com/2011/05/08/hurrah-for-three-cup-chicken-almost/
Thanks for your droolicious photos.

Post a Comment

Popular Posts

About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.