Taiwanese Three Cup Chicken - San Bei Ji
A delicious San Bei Ji recipe, Taiwanese three cup chicken
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Servings: 4 servings
Calories: 284kcal
Equipment
- 1 Wok
Ingredients
- 4 chicken thighs boneless and sliced
- 15 g ginger thinly sliced
- 40 g garlic cloves lightly crushed and peeled
- 1 handful basil leaves Thai, if possible
- 1 chili optional
- 3 tablespoon sesame oil
- 400 ml chicken stock unsalted
For the sauce
- 4 tablespoons light soy sauce
- 5 tablespoons Shaoxing wine
- 4 tablespoons sugar
Procédé
- Heat the sesame oil over medium-high heat, then add the ginger slices, the chili (if using) and the garlic, and stir-fry until the edges of the ginger turn brown.15 g ginger, 40 g garlic, 3 tablespoon sesame oil, 1 chili
- Add the chicken. Let it cook until it's golden on the outside.4 chicken thighs
- Add the sauce ingredients. Cook until the sauce thickens and the sugar caramelises.5 tablespoons Shaoxing wine, 4 tablespoons sugar, 4 tablespoons light soy sauce
- Pour in the chicken stock and simmer over medium-high heat until the stock has evaporated.400 ml chicken stock
- Add the basil, stir-fry for another one or two minutes and serve1 handful basil leaves
Notes
For the final amount of sauce in the dish, it's really up to you: either go for an ultra-reduced, caramelised sauce, or reduce it a little less
If the sauce doesn't reduce quickly enough, switch to high heat
Nutrition
Calories: 284kcal | Féculents: 6g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Graisses trans: 0.1g | Cholesterol: 113mg | Sodium: 514mg | Potassium: 308mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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