San Bei Ji (Taiwanese 3 Cups Chicken)

San Bei Ji.jpg
Tawinese San Bei Ji 1
Taiwanese San Bei Ji 1.jpg

2 chicken whole legs & 3 wings
(washed and marinade with some salt & corn flour for 20 minutes)
1 cup of basil leaves
7 slices of old ginger
4 cloves of garlic
2 stalks spring onion – cut into 21/2 inch in lengthwise
21/2 tbsp black sesame oil

2-3 tbsp Shaoxing wine
50 ml water (optional)
3 small rock sugar
1  tsp corn flour (mixed with 1 tbsp water)

Sauce Ingredients
21/2 tbsp light soy sauce
1/2 tbsp Kican Manis
11/2 tbsp dark soy sauce
1 tsp oyster sauce

1) Heat a claypot with sesame oil and saute ginger, white part of spring onion and garlic till aromatic. Add chicken and sear the chicken parts till golden brown on both sides. Add sauce ingredients, stir to mix evenly. covered and simmer over low medium heat for 8 -10 minutes. Open the cover and give a quick stir so as to enable the chicken parts to be well coated with the gravy.Put the cover back.
2) Pour shaoxing wine at the side of the cover (the wine will slowly drip into the claypot) and continue to simmer for another 5 -8 minutes till chicken is cooked through, thicken with cornstarch.  Add basil leaves and spring onions and stir well with the chicken.
3) Dish out and serve hot.


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