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.
FAQ
What is the origin of Sanbeiji (三杯鸡)?
Sanbeiji, or Three Cup Chicken, is a classic Chinese dish originating from Jiangxi province, though it's also a staple in Taiwanese cuisine.
Can I substitute Shaoxing rice wine in this Sanbeiji recipe?
While Shaoxing wine is traditional, a dry sherry or sake can be used as a substitute, though the flavor profile will be slightly different.
What's the best way to serve Sanbeiji?
Sanbeiji is traditionally served hot with steamed white rice to soak up the delicious sauce, often garnished with fresh basil leaves.
How long does Sanbeiji last in the refrigerator?
Leftover Sanbeiji can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Is this Sanbeiji recipe spicy?
This particular recipe is not inherently spicy, but you can add dried chilies or fresh bird's eye chilies during cooking for an extra kick if desired.