Tuesday, June 2, 2015

Taiwanese Three Cup Chicken (San Bei Ji)

Because my husband served his LDS mission in Taiwan, I have been wanting to make more Taiwanese food for dinner. Pinterest makes it so easy! I found this recipe and made it last week. My family LOVED it. The flavors are so wonderful. The only change I would make is to use boneless chicken next time.

Taiwanese Three Cup Chicken (San Bei Ji)
1/4 cup Asian sesame oil
One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
12-15 medium garlic cloves, peeled
1-2 fresh Thai red chilis, stemmed and halved (I omitted these)
2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
1/2 cup white grape juice
1/4 cup soy sauce
1 tablespoon sugar
2 cups fresh Thai basil leaves (from 1 large bunch)
Steamed white rice, for serving

Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.

Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

Add white grape juice, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice. Make sure you spoon some of the sauce over the rice. That's liquid gold!

Note: My kids didn't like eating the garlic cloves or the ginger slices. You might consider removing those before serving. I also might mince the garlic next time for more flavor. Print Friendly and PDF Pin It

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