San bei ji has been a favorite of mine since going to China. I didn't want to type it out so I cut/paste the recipe. It's really easy.
San Bei Ji or Three Cup Chicken
Ingredients
1/2 cup sesame oil, divided in half
1 whole 2 to 2 1/2 pound chicken, chopped to bite-sized pieces
10 cloves garlic, chopped
10 pieces thinly sliced ginger
1/2 cup light soy sauce
1/2 cup white rice wine
2 tablespoons white sugar
2 cups fresh Thai or oriental basil
Instructions
Heat 1/4 cup of the sesame oil in a large wok or clay pot. Stir-fry the chicken pieces until lightly brown and crisp on the outside, about 2 to 3 minutes. Add the garlic and ginger and stir-fry for another minute.
Pour in the remaining 1/4 cup sesame oil, soy sauce, and rice wine. Reduce the heat to medium-low, cover, and let simmer for 10 minutes.
After 10 minutes, stir in the white sugar. Stir in the Thai basil and simmer another 3 minutes. Remove from the heat and serve with rice.
I use a bigger chicken and go with the traditional portions for the sesame oil, soy sauce, and rice wine. 1 cup instead of 1/2. This also means I use a lot more ginger and garlic. Great for feeding lots of people.
You can also get this at a lot of Chinese restaurants even if it's not on the Western menu. Just ask for it by name or a Chinese menu. It will look like:三杯鸡 or the pinyin sanbeiji
Add some baijiu (hooch made from rice) and you have a party!
San Bei Ji or Three Cup Chicken
Ingredients
1/2 cup sesame oil, divided in half
1 whole 2 to 2 1/2 pound chicken, chopped to bite-sized pieces
10 cloves garlic, chopped
10 pieces thinly sliced ginger
1/2 cup light soy sauce
1/2 cup white rice wine
2 tablespoons white sugar
2 cups fresh Thai or oriental basil
Instructions
Heat 1/4 cup of the sesame oil in a large wok or clay pot. Stir-fry the chicken pieces until lightly brown and crisp on the outside, about 2 to 3 minutes. Add the garlic and ginger and stir-fry for another minute.
Pour in the remaining 1/4 cup sesame oil, soy sauce, and rice wine. Reduce the heat to medium-low, cover, and let simmer for 10 minutes.
After 10 minutes, stir in the white sugar. Stir in the Thai basil and simmer another 3 minutes. Remove from the heat and serve with rice.
I use a bigger chicken and go with the traditional portions for the sesame oil, soy sauce, and rice wine. 1 cup instead of 1/2. This also means I use a lot more ginger and garlic. Great for feeding lots of people.
You can also get this at a lot of Chinese restaurants even if it's not on the Western menu. Just ask for it by name or a Chinese menu. It will look like:三杯鸡 or the pinyin sanbeiji
Add some baijiu (hooch made from rice) and you have a party!
