Sanbeiji or 3 Cups Chicken is a popular Chinese Taiwanese dishes.The dish originates from the Jiangxi province of southern China, and is a specialty of Ningdu.Its name literally translates as "three-cup chicken", referring to the sauce used for it.The three cups refer to one each of sesame oil, rice wine, and soy sauce..But for me I reduced the sesame oil to 1/2 cup instead..Whenever I used lots of sesame oil to cooked chicken I feel like I'm eating confinement food.Beside adding 3 cups of seasoning,I also added Thai's basil ,ginger and fresh garlic when stewing the chicken.The result is simply heavenly delicious!!
10 pieces medium chicken thigh(removed skin and cut 1/2)I preferred dark meat than white meat
5-6 fresh garlic,peeled and sliced
2 inch fresh ginger,peeled skin and sliced thin
3-4 sprig Thai's basil ( do not use local western basil,it's won't taste the same)
1/2 cup soy sauce (reduce or increase the amount to your desire taste)
1/2 cup sesame oil (or 1 cup)
1 cup Shàoxīng wine or michu
5 tbsp sugar
seasalt to taste (I reduced soy sauce)
1 tbsp chicken bouillon powder
3 tbsp oil
1:Heat medium large stock pot(anodize) with oil at medium high heat.(or use wok or claypot)Toss in garlic and ginger, saute for 1 minute before add chicken,sesame oil,soy sauce ,wine and chicken bouillon powder.