When I think about Taiwan, it is their vast culinary landscape that draws me in. First and foremost, their sprawling swarming night food markets comes to mind. An eclectic hustling and bustling of open or enclosed street space where you can find anything from grilled fish ball skewers, pork belly buns, braised offals, noodles, stinky tofu and all kinds of desserts (think bubble tapioca teas, shaved ice and mochi). Despite all the evolving food crazes, many traditional Taiwanese foods remain just as popular with the old and young alike. What is traditional Taiwanese cuisine? As with many cuisines, it is rooted in modest peasant country dishes. Inexpensive ingredients such as offal cuts and wild vegetables used in homey dishes can be a source of immense pride and adoration, making its way on celebration tables and banquets. With time, comfort dishes get refined, adapted and expanded in a wide variety of ways by fond cooks and become new beloved dishes.
Three Cup Chicken is touted as a quintessential Taiwanese home-style dish. Even Taiwanese-Chinese-American chef Eddie Huang (author of his widely popular memoir-turned-TV series- Fresh Off The Boat, and owner of BaoHaus in New York) penned his second book titled Double Cup Love with a nod to this dish-- gosh, how much do I LUV that guy @mreddiehuang, and his mom who is working on the Huang's family cookbook @therealmamahuang :). Three Cup Chicken's name comes from its three equal parts measurement of soy sauce, sesame oil and rice wine. I've researched the recipe from various sources, and many have said to use one cup for the amounts, however for the same two pounds of bone-in chicken, I found 1/3 cup yielded plenty of sauce so you don't have to overdo it. The signature savoury braise gets its rich flavours from the loaded garlic cloves, ginger and fresh basil. Picking up a few tips from my awesome friend from Taiwan Kate Chou's mom, it is such an irresistible and intoxicating dish to create at home simply.
Three Cup Chicken (San Bei Ji)
Makes 4 to 6 servings
1/3 cup sesame oil
1 (2-inch) piece fresh ginger, peeled and sliced into 8 to 10 thick slices
12 garlic cloves, peeled and smashed
4 green onions, cut into 1-inch pieces
2 red chilies (optional)
2 lb. bone-in chicken legs, thighs and/or wings, cut into roughly 2-inch pieces (see below)
1/3 cup rice wine
1/3 cup light soy sauce
1 Tbsp. sugar
1 bunch fresh Thai basil, leaves plucked
The Chinese meat cleaver is the "woman" for the job of hacking! I used leg quarters, so first cut the joint where drumstick and thigh meet. Then, cut the drumstick in half and the thigh in quarters; it may take a couple of good whacks to get through the bones, and if you miss the initial cut the next chop, make sure you remove any bone fragments before cooking.
Heat 2 Tbsp. sesame oil in a wok/skillet over medium-high heat; stir-fry the ginger, garlic, onions and chilies if using and cook until fragrant about one minute. Add remaining sesame oil and let heat to simmering.
Add chicken pieces and lightly brown, stirring occasionally for two to three minutes. Pour in the rice wine and soy sauce and bring to a boil (You can add 1/2 Tbsp. dark soy sauce to give the dish a deeper richer brown colour). Reduce heat to a simmer and cook, uncovered, until the chicken pieces are cooked through, and the sauce has slightly reduced about 15 minutes. Stir in the sugar. Turn off heat and stir in the basil leaves. Serve immediately.
Ga-gorgeous and the aroma-- sweet savoury and garlicky with hints of anise basil fills the kitchen!
Chicken, juicy succulent delicious in its potent, salty-sweet savoury braised sauce.
I forewent the hot chilies in the chicken dish as I was serving Hot and Sour Soup, alongside stir-fried bak choy, jellyfish and cucumber shreds and Stir-fried Fish-Fragrant Chicken and Eggplant. Leftovers even better the next day, as the flavours sit and meld...
Got extra basil leaves? "Popcorn" Chicken (Yan Su Ji) is probably the most recognized and delectable popular street food from Taiwan-- irresistibly delicious and the aroma intoxicating. Chicken pieces are marinated with fragrant five-spice powder and deep-fried. Then the tender morsels are sprinkled liberally with salt and white pepper once out of the hot oil and served along attractive tasty crispy wispy fried Thai basil leaves. Nom Nom at its finest!
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