Sanbeiji (三杯鸡)
China
A quick-to-prepare aromatic Chinese dish where chicken is braised in a sauce of soy sauce, rice wine, and basil. Perfect for a family lunch.
Ingredients
- 3.5 tablespoon sesame oil
- 20 piece ginger
- 20 piece garlic
- 3 piece green onion
- 900 gram chicken thighs
- 120 milliliter Shaoxing rice wine
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 0.25 teaspoon ground white pepper
- 1 piece sweet pepper
- to taste Thai basil
Steps
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Heat 3 tablespoons of sesame oil in a wok or large skillet, add ginger, garlic, and the white part of the green onion, and sauté over low heat until fragrant.
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Push the aromatics to the side, spread the chicken thigh pieces in a single layer and stir-fry over medium heat, stirring occasionally, until the meat is browned and almost no longer pink.
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Pour in the Shaoxing rice wine, add the light and dark soy sauces, brown sugar, and ground white pepper, stir quickly, cover with a lid and braise over high heat for about 5 minutes.
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Remove the lid, add the sweet pepper and the green part of the onion, continue cooking uncovered over high heat until the sauce reduces to the desired consistency.
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When the sauce has reduced, turn off the heat, stir in the remaining 0.5 tablespoon of sesame oil and add Thai basil, mix and serve the dish hot.