Fujian Three-Cup Chicken (San Bei Ji)
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Ingredients
- 600 g chicken thigh fillets, diced
- 100 ml chinese rice wine
- 80 ml dark soy sauce
- 80 ml sesame oil
- 6 garlic cloves
- 25 g fresh ginger, sliced
- 20 g fresh basil leaves
- 1 tbsp caster sugar
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 31.4 g
- Carbohydrate
- 9.7 g
- of which sugars
- 6.4 g
- Fat
- 25.3 g
- of which saturates
- 4.4 g
- Fibre
- 0.4 g
- Salt
- 3.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a wok and fry the fresh ginger and garlic for 2 minutes, until fragrant and lightly golden.
- 2
Add the chicken and stir-fry for 5 minutes, until browned on all sides.
- 3
Pour in the chinese rice wine, dark soy sauce and caster sugar.
- 4
Bring to a simmer, cover and cook gently for 15 minutes, until the chicken is cooked through with no pink remaining.
- 5
Uncover and simmer for a further 5 minutes to reduce the sauce until glossy and thick.
- 6
Stir in the fresh basil leaves just before serving, letting them wilt in the heat.
- 7
Serve with steamed rice.
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