Ingredients

  • Serves 2 people
  • 500g chicken thighs, diced into 5cm pieces

    2 tbsp toasted sesame oil

    5cm piece old ginger, peeled and cut into thin slices

    6 cloves garlic, peeled

    1½ tbsp soy sauce

    1½ tbsp kecap manis

    1½ tbsp Shaoxing wine

    ½ bunch Thai basil, leaves picked

     

  • For serving :

    Jasmine rice, steamed

Diana Chan's Three Cup Chicken (San Bei Ji)
Recipe Courtesy of
Asian Food Network

Diana Chan's Three Cup Chicken (San Bei Ji)

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Three cup chicken (San Bei Ji) is an iconic chicken dish from Jiangxi, and is really popular in Taiwan and other parts of Asia. As the name suggests, this simple but yummy dish is made from three equal parts of sesame oil, soy sauce and shaoxing wine, which makes it easy to remember for future cooking. Whether you make this ahead of time for a nice packed lunch or quick dinner, this quick and reliable dish is best served with jasmine rice to soak up all that umami sauce.
  • Easy
  • 5 min
  • 15 min
  • 10 min
  • 1 steps
  • 9 Ingredients
  • Easy
  • 1 steps
  • 9 Ingredients
  • 5 min
  • 15 min
  • 10 min

Instructions

  1. Cook the chicken

    • Heat a clay pot, or heavy based pan, over high heat then add sesame oil, ginger and whole garlic cloves and stir-fry until aromatic, for about 2 minutes. 
    • Add the chicken and cook for 2 minutes, until slightly seared.
    • Add the soy sauce, kecap manis and Shaoxing wine and continue to cook, stirring, until combined. 
    • Cover with the lid, lower the heat and simmer gently for 10 minutes or until the chicken is cooked and the sauce has reduced by about a third.
    • Add the basil leaves and stir to combine.


Plate and Serve!

Serve with steamed jasmine rice.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 500g chicken thighs, diced into 5cm pieces

      2 tbsp toasted sesame oil

      5cm piece old ginger, peeled and cut into thin slices

      6 cloves garlic, peeled

      1½ tbsp soy sauce

      1½ tbsp kecap manis

      1½ tbsp Shaoxing wine

      ½ bunch Thai basil, leaves picked

       

    • For serving :

      Jasmine rice, steamed

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