Three Cup Chicken, San Bei Ji

Posted by petra08 on July 21, 2017 · 15 Comments 

Sometimes I come across a recipe that just seems irresistible. I saw a picture of something called Three Cup Chicken and I just knew I had to make it.

Three Cup Chicken, San Bei Ji is a Taiwanese dish. When I looked it up I was faced with a number of different recipes but the main ingredients are toasted sesame seed oil, Shaoxing rice wine and Soy sauce.

 

After reading a few recipes I decided to loosely follow this recipe from rasammalaysia.com. It is a very simple recipe and quick once you get started.

 

The allotment is incredibly productive and I had some baby beetroot that I placed in rock salt and baked in the oven.

 

 

I let the beetroots cool slightly before peeling them.

 

It wasn’t a brilliant year for beans, they are usually so easy to grow and we usually have an abundance. This year the beans that do come look wonderful but it are not many of them. M picked the French dwarf beans and as we only got a few I decided to make a miso dressing. Chef Anita Lo has a wonderful dressing and you can find the recipe here.

The only difference I made was to use pistachio nuts instead of flaked almonds. It is a delicious recipe.

 

 

As I mentioned I didn’t quite follow the recipe exactly but I used it as a base so here is my version of Three Cup Chicken.

 

Three Cup Chicken

preparation time 10 minutes + 24 hr for brining

cooking time 30-35 minutes or until juices run clear

oven 225C or 437F for 25 minutes and then turn the heat down to 175C or 347F 

serves 3 for a small chicken and 4 for a larger 

Ingredients

For the brine

• 1 1/2 litre or 7 1/2 cups of water
• 1/2 dl or 1/4 cup salt
• 1/2 dl or 1/4 cup sugar, I used Demerara sugar
• 1 chilli, cut in half length ways
• 1 medium sized chicken

For Roasting

• pimiento padron, Spanish peppers

For the sauce 

• 1/2 dl or 1/4 cup sesame seed oil
• 3 tbsp fresh ginger, peeled and cut julienne
• cloves of 1 head of garlic, peeled and cut in half length ways
• 3/4 dl or just more than 1/4 cup soy sauce
• 1/2 dl or 1/4 cup Demerara sugar
• 1/2 dl or 1/4 cup Shaoxing rice wine
• 1 good handful of basil leaves, Thai basil if you can get a hold of it

Garnish 

• fried coriander flowers (optional)

Day 1

Bring the water for the brine to the boil and dissolve the salt and sugar. Add the chilli and let stand until cooled.

Cut the chicken in to 9 pieces and place in the brine. Let the chicken sit over night. This will add flavor as well as keep the meat juicy and tender.

 

Day 2

Turn the oven on. Rinse the chicken and pat the pieces dry and place them on an ovenproof tray.

Add pimiento padron and roast the chicken. Depending on the sizes keep an eye on the chicken towards the end so it doesn’t go dry.

 

Whilst the chicken is roasting make the sauce. Heat the sesame seed oil in a pan and then add garlic and ginger. Fry for a few minutes before adding the soy sauce, sugar and Shaoxing rice wine. Turn the heat down and let simmer for about 10 minutes. Make sure the heat is not too high or it might burn or cook dry. A minute before serving add the basil leaves and pour the sauce over the chicken.

 

 

The chicken was delicious and despite not having been cooked in the sauce it took up lots of flavor.

 

I served the chicken with white rice, green beans, deep fried coriander flowers and the salt baked beetroot.

 

 

The recipe was as good as I imagined and I have to admit I can’t wait to cook this again. It is a simple dish but so flavorful it is perfect for a week night as well as when you have friends over.

 

Speaking of friends I am bringing this to Angie’s fin filled foodie party, Fiesta Friday! Co hosting today are CH, Cooking From My Heart, and Nimmi, Adorable Life.

 

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Chicken, French beans, Garlic, Ginger, Herbs, Main course, Meat, Recipe, Rice, Side dish, Spring onion, Starch · Tagged with Brined chicken, Miso green beans, Salt baked beetroot, San Bei Ji, Three cup chicken