Three Cups Chicken is a popular dish in Chinese cuisine, it also goes by the name San Bei Ji. The name is catchy, but should not be translated as is, recipe involves using equal parts of the three ingredients to make the sauce depending on the weight of chicken you are cooking. It is interesting to note that there are different versions for the origins of Three Cups Chicken. As one story goes that prior to the execution of respectful Chinese official, his prison warden cooked this as his last meal using three cups of soy sauce, sesame oil and rice wine.
There are several ways to prepare this dish with slight variations on ingredients. To prepare it Taiwanese style, you add Thai basil leaves. This recipe is adapted to my liking though, so give it a try and let me know how it went.
- 1 lb chicken thigh, cut crosswise
- 1 lb chicken breast, cut into bite size
- 1 thumb size ginger peeled and sliced
- 2 head garlic garlic peeled & lightly crushed
- 6 spring onions cut into 2 inches length, white part only (reserve the green part for garnishing)
- Bunch of Thai basil leaves
- 3 tbsp dark sesame oil
- 3 tbsp Shaoxing Cooking Wine
- 3 tbsp Sweet Soy Sauce
- 3 tbsp Soy sauce
- 1 tbsp sugar (adjust to your liking)
- Heat the clay pot on high, add the sesame oil.
- Sauté the ginger, then add the garlic till its aromatic.
- Add the spring onions (white stalk). Then add the chicken and brown all sides.
- Add wine, sweet soy sauce and sugar and stir with the chicken, bring to a simmer.
- Cover the pot, lower the heat and let it cook till the chicken meat is tender.
- Add basil leaves and stir with the chicken.
- Transfer to a plate and serve hot.
Flip the chicken from time to time so it does not stick to the pan.
Best when serve immediately while it is still hot, pairs well with steamed rice.
For the dipping sauce, I love chili oil with crunchy garlic.