Taiwanese San Bei Ji (三杯雞), or Three Cup Chicken is one of the most classic Taiwanese homey
recipes that my mum would usually make at home. For those people who don’t
understand Mandarin may not have clue what does ‘’Three Cup’’ mean ? The name
‘’Three Cup’’ actually refers to the equal parts of three key ingredients on
this dish : Soy sauce, rice cooking wine, and sesame oil. I think these three are
also the most common ingredients we largely use for Taiwanese cooking. San Bei
Ji is a classic chicken dish to remind me how aromatic a flavourful Taiwanese dish
can be. It is also easy to make at home, see how I make it :
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
:
-Chicken wings, 250g.
-Bird’s eye chili, sliced lengthwise. (if you don’t
want it too spicy, soak sliced chili into cold water to get the seeds off)
-Thai basil, leaves only. (I used chopped spring
onions here as substitute.)
-Ginger, thinly sliced for 5 pieces.
-4 cloves garlic, peeled.
𝐓𝐨 𝐦𝐚𝐤𝐞
𝐓𝐡𝐫𝐞𝐞 𝐂𝐮𝐩 𝐬𝐚𝐮𝐜𝐞
:
-Rice cooking wine or Shaoxing cooking wine, 4 tbsp.
-Soy sauce, 4 tbsp.
-Sesame oil, 4 tbsp.
-Sugar, 1 tbsp.
-Mix above thoroughly until sugar is dissolved.
𝐂𝐨𝐨𝐤𝐢𝐧𝐠
𝐌𝐞𝐭𝐡𝐨𝐝 :
-Heat the oil in a non-stick pan over medium heat, add
ginger and garlic to cook until fragrant and slightly brown.
-Stir in chicken wings, fry about 2-3 minutes.
-Add Three Cup sauce mixture and reduce the heat to
simmer, cover a lid and cook for about 5 minutes.
-Turn up the heat again, add chili and Thai basil (or
chopped spring onions), stir around until chicken wings are coated evenly with
the sauce.
-Turn off the heat and sprinkle extra basil or chopped
spring onions, serve immediately with rice.
三杯雞可以算是經典台菜之一吧，食譜也很好記，基本上就是醬油、米酒、麻油以1:1:1的比例調製醬料，覺得太油或太鹹就自己斟酌加糖或一點水，有時手邊沒有米酒或紹興酒我都是直接用洋酒替代，前陣子本來隨便在超市買了一瓶白葡萄酒要拿來做菜用的，結果到貨時才發現是我買的是無酒精的(當時眼殘完全沒注意到)，不過喝起來的確還滿像白酒的，而且我硬是拿來煮三杯雞也是堪用，所以家庭料理真的也不要太侷限，自由自在有甚麼用甚麼也是能吃的。
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