One of my favorite Chinese dishes is called San Bei Ji, which translates to 3 cup chicken. The reason it's called 3 cup chicken is because it calls for an equal ratio of soy sauce, sesame oil, and rice cooking wine. I use a little bit less sesame oil, otherwise, you'd get a nice thick layer of oil. If that's your thing, keep the ratio the same. Traditionally, it's made with Thai basil, but I was able to substitute it with the basil that I received in my CSA box just fine. I also added some snow peas that I had in the fridge. Oh, so since you basically fry the garlic at the beginning, some say that the garlic is the best part of the dish.
Ingredients
1.5 pounds of dark meat chicken (I used the meat from 4 chicken thighs) cubed.
6 slices of ginger or 1/2 t of ginger powder
5 large cloves of garlic
1.5 T sesame oil
2 T soy sauce
2 T rice cooking wine
1 t dark soy sauce
1 T sugar
1 handful of basil leaves
Procedure
1. In a wok, or nonstick pan, heat up the sesame oil. Add the ginger and garlic and fry until the garlic is a light brown.
2. Add the chicken and cook until the pieces are almost done.
3. Add the soy sauce, cooking wine, dk. soy, and sugar and simmer until the sauce is reduced by half.
4. Add the basil leaves and if you want, some red peppers, stir until the leaves are wilted.
5. Serve with rice.
Ingredients
1.5 pounds of dark meat chicken (I used the meat from 4 chicken thighs) cubed.
6 slices of ginger or 1/2 t of ginger powder
5 large cloves of garlic
1.5 T sesame oil
2 T soy sauce
2 T rice cooking wine
1 t dark soy sauce
1 T sugar
1 handful of basil leaves
Procedure
1. In a wok, or nonstick pan, heat up the sesame oil. Add the ginger and garlic and fry until the garlic is a light brown.
2. Add the chicken and cook until the pieces are almost done.
3. Add the soy sauce, cooking wine, dk. soy, and sugar and simmer until the sauce is reduced by half.
4. Add the basil leaves and if you want, some red peppers, stir until the leaves are wilted.
5. Serve with rice.