Taiwanese Three-Cup Chicken in a Wok (San Bei Ji)
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20 min
Quick
Kifli Kukták
A tajvani konyha legendás, ellenállhatatlan remeke mindössze 20 perc alatt. A szaftos csirkecombfilé falatokat illatos szezámmagolajban pirítjuk aranybarnára rengeteg friss gyömbérrel és fokhagymával. A szójaszószból, rizsecetből és nádcukorból álló máz fényes bevonatot képez a húson, a maroknyi friss bazsalikom pedig felteszi az ízekre a koronát.
Ingredients
Preparation method
Preparation
Cut the chicken thigh fillets into bite-sized cubes. Peel the fresh ginger thinly and slice into rounds, peel the garlic cloves and leave them whole. Cut the spring onions into 3-4 cm pieces, slice the chili into rings, and pick the basil leaves off the stems.
In a small bowl, mix together the three-cup sauce: the soy sauce, rice vinegar, and cane sugar until the sugar dissolves.
Wok stir-frying and reducing
Heat a wok or deep skillet over high heat, then drizzle in the sesame oil. Add the ginger slices and whole garlic cloves, then stir-fry for 1-2 minutes until fragrant and the garlic takes on some color.
Chef's tip
The soul of three-cup chicken is the fresh basil: never cook it for minutes, only toss it into the hot dish at the very end after removing it from the heat, so it retains its fresh, aromatic character.
Always choose chicken thigh fillets instead of chicken breast: thighs stay juicier and absorb the sweet-savory sesame sauce perfectly without drying out.
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