San Bei Ji - Three Cup Chicken - my Hungry Traveler

San Bei Ji - Three Cup Chicken

This recipe stays true to the bold flavors of the classic but takes advantage of the modern kitchen by skipping the traditional clay pot, using boned skinless chicken thighs, and reducing the amounts of soy sauce, rice wine, and sesame oil. Same dish - same flavor. It takes very little effort to make and is a lovely weeknight meal.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Chinese, Southern China, Taiwan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or wok

Ingredients

2 lb Boneless chicken thighs, cut into bite-size pieces
4 tbsp Sesame oil, divided in half
12 cloves Garlic, peeled and sliced
2 inch Piece of ginger, peeled and cut into ⅛-inch coins
4 stalk Scallions, trimmed and cut into 1-inch lengths
2 small Red chilies, stemmed and halved
½ cup Rice wine
¼ cup Soy sauce
2 tbsp Brown sugar
2 cups Basil leaves

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Instructions

Heat wok or skillet over high heat and add 2 tbsp of the sesame oil. When oil is shimmering, add garlic cloves, ginger slices, scallions, and peppers. Stir-fry until fragrant, around 2 minutes.
Push vegetables aside and add remaining sesame oil. When oil begins to smoke, add chicken cubes in a single layer. Cook untouched for 3 minutes. Flip chicken pieces and cook 1-2 minutes to brown the other side.
Add sugar and stir to combine everything. Then add the soy sauce and rice wine. Bring to a boil, then reduce heat to low and simmer until sauce begins to thicken, about 15 minutes.
Turn heat off and stir in basil leaves. Pour into a serving bowl and serve immediately with white rice.

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