Three cup chicken (san bei ji) owes its name to the three “cups” of sesame oil, soy sauce and rice wine that make the sauce. It is a hallmark of Taiwanese cooking.
In a heated clay pot the chicken cooks until the sauce reduces sticky; a big handful of Thai basil lends its aroma at the end.
Servings3
Time35 min
LevelEasy
Ingredients
Bone-in chicken pieces★700 g
Sesame oil★60 ml
Soy sauce★60 ml
Rice wine★60 ml
Ginger, sliced★6 pieces
Garlic6 cloves
Thai basil★1 large handful
★ = available authentic in the Asia Boutique
Preparation
1
Toast the ginger in sesame oil until the edges curl.
2
Add garlic and chicken and sear hard.
3
Deglaze with soy sauce and rice wine.
4
Simmer covered until the sauce reduces sticky.
5
Fold in the basil, toss briefly and serve.
Make it original
Sesame oil, soy sauce and rice wine are the three cups – in the Asia Boutique.
