Three Cups Chicken / San bei ji ( 三杯雞 ) is a popular chicken dish in Chinese Cuisine. The dish originates from the Jiangxi Province of southern China, and is a specialty of Ningdu. However, it has become especially popular in Taiwan, so much so that it is said "a restaurant that cannot cook San bei ji is not a true Taiwanese restaurant."
Its name literally translates as "three cups chicken," referring to the sauce used for it.
2.5 lb chicken tight, cut into small pieces
40 ml sesame oil
1 tbsp garlic, coarsely chopped
1.5-inches ginger, thinly sliced
7 stalks green onions, cut into 1-inch length and seperate the white and green parts
8 pieces dried chilies, soaked and drained (if you don't like too spicy, reduce the chilies)
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp dark soy sauce
80 ml light soy sauce
120 ml Shao Hsing Hua Tiau wine
1 tbsp sugar or to taste
50 ml water
salt to taste
1. Marinate the chicken pieces with the marinate ingredients for at least 1 hour or more before cooking.
2. On a large heavy skillet with a medium heat, saute the garlic, ginger, white part of green onions and dried chilies in the sesame oil until fragnant, about 3-4 minutes. Add in the marinated chicken pieces and toss for another 2-3 minutes, until lightly the chicken lightly browned.
3. Pour in the seasoning ingredients except the salt and let it come to a boil.
4. Reduce the heat and simmer covered for about 30 minutes. Then continue to simmer uncovered, for another 15 minutes or more until the sauce has reduced by half and chicken is tender. Stir occasionally while simmering.
5. When the dish is almost done, add the rest of the green onions and season with salt to taste.
6. Serve it hot with a bowl of steamed white rice and enjoy!!!