A few months (or weeks?) ago, I was watching the Asian Food Channel and happened to tune in to one of Martin Yan’s cooking programs where he whipped up a fantastic looking dish, which looked relatively easy to prepare. He called it the Three-Cup Chicken.
Well, it’s named that way because theoretically, in the recipe, you use a total of three cups of the main seasoning ingredients. One cup each of sesame oil, Chinese cooking wine (rice wine) and soy sauce.
However, I googled a bit and found that the “three-cup rule” for that recipe is just a guideline to follow in that all those three ingredients need to be in the 1:1:1 ratio, and the amount of each depended on the amount of chicken you use. It’s apparently a very popular Taiwanese dish too, and in Chinese it is called ä¸‰æ¯é¸¡ or sÄn bÄ“i jÄ«.
An easy recipe, PLUS lots of food blogs claimed that this dish goes insanely well with rice…that’s my cue to try it out!
So that’s what I made for dinner today…When I was cooking the rice wine, it emanated a slight peculiar smell and my kids were asking me what I was cooking. However, as I served it to them for dinner, I held my breath as they passed their verdict…..thank goodness my kids loved it! And I even managed to entice them to try a basil leave or two…hehe!!
I love the intentional green bits the basil leaves lend to the dish. Certainly makes it look more appealing! I’m biased though, ‘cos I LOVE basil!! 😀
By the way, I added some white button mushrooms to this recipe today, since I had some left over in the fridge. Those are optional, of course.
Have you tasted the Three-Cup Chicken? Do you have a similar recipe to share?
Here’s my recipe for this delicious dish, which I will definitely be cooking again:
Three-Cup Chicken (ä¸‰æ¯é¸¡ or sÄn bÄ“i jÄ«)
- 2 whole chicken drumsticks and thighs, skin on and cut into pieces
- Button mushrooms (optional)
- a piece of ginger (2-3 inches) sliced
- 5-6 cloves of garlic, peeled and remained whole
- ¼ cup sesame oil (I actually used only about 1/8 cup of sesame oil, as I felt it ¼ cup might be a bit too oily, but it’s a matter of preference)
- ¼ cup soy sauce
- ¼ cup Chinese cooking wine (rice wine)
- 2 tablespoons sugar
- Fresh Basil leaves (I used 1 whole packet of fresh basil purchased from Jusco supermarket)
- In a hot wok or saucepan, heat up half the amount of the sesame oil and fry the ginger and garlic till fragrant.
- Add in the chicken and stir fry for a few minutes till it’s not pink anymore.
- Add in the mushrooms (optional).
- Add the rest of the sesame oil, rice wine, soy sauce and sugar.
- Stir well and bring the mixture to a boil, then lower the flame and simmer slowly for about 10-15 minutes.
- You should have some nice gravy now. Adjust the amount of soy sauce and sugar in the gravy to suite your taste.
- Right before serving, add the basil leaves and toss the dish gently until the basil is slightly wilted.
- Serve hot with steamed rice (** recommended to go with a bowl of soup too!)