Easy Taiwanese Three-Cup Chicken [三杯鷄]

Three-cup chicken (San Bei Ji 三杯鸡) is original from Jiangxi province (江西省). Now it is popular in Taiwan. The seasonings of this dish are very simple: sugar, soy sauce, rice wine, sesame oil. 3 of them are liquid seasoning, which is why they name it 3 cup chicken. This sweet, savory, chicken wings might not have the crispy skin because the way how we cooked it but it is extremely flavorful and melts in your mouth immediately. There are few tricks and secrets I will share in this post. It is so easy to make and you have to give it a try. [USA] BUY MY WOK – https://amzn.to/2NCIn9P [REST OF WORLD] BUY MY WOK – https://forms.gle/r2YBBgtZbCejToVk8 MY AMAZON INFLUENCER PAGE - https://www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there) PRINTABLE RECIPE – https://soupeduprecipes.com/3-cup-chicken/ INGREDIENTS - 2 pounds of chicken wings - 4 slices of ginger - 3/4 cup of rice wine [Amazon Link: https://amzn.to/2RW4KWG] - 1.5 tbsp of vegetable oil - 1 tbsp of sesame oil [Amazon Link: https://amzn.to/2QHNnw7] - 5 tbsp of soy sauce [Amazon Link: https://amzn.to/2KS8wOE] - 3 tbsp of sugar - 15 cloves of garlic - a bunch of basil - 4 pieces of scallion - 6 pieces of hot dried chilies [Amazon Link: https://amzn.to/2QVabbw] - some bamboo shoot or dried mushroom (optional) [ Dried Shitake Mushrooms Amazon Link: https://amzn.to/2PyyIi8] Buy a Claypot or Ceramic pot on Amazon: https://amzn.to/2RI75rK INSTRUCTION - Traditional, this dish is done with a whole chicken and chop it into 1.5 inches size because we like to cook chicken with the bones for more flavor. I don’t want to deal with a whole chicken so I just use chicken wings. It is a perfect size and has the perfect ratio between the meat and the bone. Simply dry the chicken wings with a paper towel and set it aside. - Heat up your frying pan. Add 1.5 tbsp of oil. Toss it around so the oil coats the bottom. Throw in 4 slices of ginger, 6-8 pieces of dried red chilies, 4 pieces of the white part of spring onion, 15 cloves of garlic that I sliced each of them in half. You can use more but don’t decrease the garlic amount because it is the key ingredient in this recipe. After the cooking, all the garlic will be melted into that glossy sauce. This is the secret of this recipe. The seasonings might look simple, but it is extremely savory. - Stir all the aromatics on medium-low heat for about 3 minutes. You want the garlic to be nice and sizzling. Cook the garlic until it is soft and slightly golden. - Push all the aromatics to the side so you have room for the chicken. Adjust each piece to let the wings touch the bottom. - While the chicken is sizzling, you want to move all the aromatics to the top so they don’t get burned. Fry the chicken on one side for 5-6 minutes. Give it a check, if is it beautifully golden, you can flip them over and fry the other side. - We want to brown as many surfaces as possible. Once you are satisfied with the browning, turn the heat to low. Empty a center space of the frying pan. That is for the sugar - 3 tbsp. Slowly stir it. In about 2 minutes, it should be nicely caramelized. Toss all the ingredients in the pan so the sugar coats the chicken. - Transfer everything to a clay pot. keep adding the seasonings: 3/4 cup of rice wine, Shao Xing wine works perfectly; 5 tbsp of light soy sauce, and 1 tbsp of sesame oil. The original recipe call for 1/4 cup of sesame oil. I think that is way too much so I twisted it with 1.5 tbsp of regular cooking oil which I add it to the frying pan at the beginning and 1 tbsp of sesame oil for flavor. - I like to add an optional ingredient - dried bamboo shoot. I soaked it in warm water for 1 hour in advance until there are soft. - Mix everything in the clay pot. Turn the heat to the low. Let it cook for about 40 minutes. During this time, you want to come back every 10 minutes to give it a stir. The sauce is at a low level, the top part of the chicken is not getting any love. Flipping them will ensure the flavor to infuse evenly. - If you don’t have a clay pot, a heavy duty dutch oven, or slow cooker will work as well. If you use a regular pot, it is better to be non-stick because the sauce is going to be thick and it will likely stick to the bottom. - 40 minutes later, the sauce is very glossy and thick now. If you still got lots of sauce in there, you can turn the heat to high and reduce it. - Now it is the time to add a bunch of basil. In Jian Xi province, this dish doesn’t have basil but in Taiwanese version, basil is the must-have ingredients. Turn off the heat and you can serve. Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible! ...and if you've read this far, might as well subscribe. More recipes coming soon =)
source