Three-Cup Chicken or Sanbeiji is another popular Chinese cuisine dish made out of chicken cooked in soy sauce, rice wine and sesame oil. A dish that originated in Jiangxi province of China now a specialty of Taiwan.
The origins state that this dish was invented for Wen Tianxiang (the Song Dynasty national hero) by a prison warden using only chicken, soy sauce, sesame oil and rice wine. It was served to him before his execution as an act of sympathy by the prison warden. The original recipe uses a cup soy sauce, a cup of rice wine, and a cup sesame oil for every chicken used. Basil, garlic and ginger are added to spice things up. It is then cooked initially in an earthenware pot on high heat, then lowered to simmer until sauce nearly dries out.
I think this dish might be where the Philippine adobo came from given the similarity in cooking techniques and the Chinese influence in the Philippines. The first time I tried it I feel like I am eating an adobo with a different twist so this one definitely will be nan easy favourite for those adobo lovers.
- 1 kg chicken thighs, cut into bite size pieces
- ⅓ cup sesame oil
- ⅓ cup soy sauce
- ⅓ cup rice wine
- 1 whole garlic, minced
- ½ thumb sized ginger, thinly sliced
- 2 pcs red peppers, thinly sliced
- 3 tbsp brown sugar
- handful of Thai basil
- In a wok add sesame oil then sauté garlic, ginger and pepper
- Add chicken and brown on all sides in high heat.
- Add soy sauce, rice wine and sugar then bring to a boil.
- Turn heat to low and simmer for 30 minutes, add water if the sauce dries out.
- Turn heat to high then add Thai basil, cook for 3 more minutes until sauce nearly dries out.