San Bei Ji Recipe (Three Cup Chicken)

Chicken thighs: Boneless and skinless, cut into bite-sized pieces.

Soy sauce: Adds a salty and umami flavor to the dish.

Rice wine: Provides a slightly sweet and complex flavor.

Sesame oil: Used for its rich, nutty aroma and taste.

Garlic: Sliced to infuse the oil with its pungent flavor.

Ginger: Sliced to add a warm and spicy note.

Red chili: Optional, for a bit of heat.

Basil leaves: Fresh, to add a fragrant and slightly sweet note.

When stir-frying the garlic and ginger, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to the dish. Stir constantly to ensure even cooking and to release the aromatic oils, which will enhance the flavor of the chicken.

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will work well in this recipe, though it may be slightly less juicy.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• rice wine - Substitute with dry sherry: Dry sherry has a similar flavor profile and can be used as a substitute in cooking.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, making it a good substitute for sesame oil in cooking.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• red chili - Substitute with jalapeño: Jalapeños provide a similar heat level and can be used if red chili is unavailable.

• fresh basil leaves - Substitute with cilantro: Cilantro offers a fresh, aromatic flavor that can serve as a good alternative to basil.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the San Bei Ji into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making it even more delicious.
• For longer storage, place the airtight container in the freezer. The Three Cup Chicken can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the integrity of the dish.
• Reheat the San Bei Ji in a pan over medium heat. Add a splash of water or chicken broth to prevent the sauce from drying out.
• Stir occasionally while reheating to ensure the chicken is heated through evenly. This will also help to revive the aromatic flavors of the garlic, ginger, and basil.
• Serve hot with freshly steamed rice to enjoy the full experience of this flavorful dish.

• For stovetop reheating:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Once the oil is hot, add the leftover Three Cup Chicken.
  4. Stir occasionally to ensure even heating.
  5. Cook until the chicken is heated through, about 5-7 minutes.
  6. Add a splash of soy sauce or rice wine if the dish seems dry.

• For microwave reheating:

  1. Place the Three Cup Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 1-2 minutes if needed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Three Cup Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through the reheating process for even warming.

• For steaming:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Three Cup Chicken in a heatproof dish and set it in the steamer basket.
  3. Cover and steam for about 10 minutes, or until the chicken is thoroughly heated.
  4. Stir occasionally to ensure even heating.

• Wok: A versatile cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: Useful for stirring and flipping ingredients to ensure even cooking.

• Cutting board: Provides a stable surface for slicing garlic, ginger, and red chili.

• Chef's knife: Essential for cutting chicken thighs into bite-sized pieces and slicing other ingredients.

• Measuring cups: Necessary for accurately measuring soy sauce, rice wine, and sesame oil.

• Mixing bowl: Handy for holding the cut chicken pieces before cooking.

• Tongs: Useful for handling and turning the chicken pieces while cooking.

• Serving dish: For presenting the finished dish attractively.

• Rice cooker: Convenient for preparing steamed rice to accompany the dish.

Prep ingredients in advance: Slice the garlic, ginger, and red chili ahead of time to streamline the cooking process.

Use pre-cut chicken: Purchase boneless, skinless chicken thighs that are already cut into bite-sized pieces to save prep time.

Measure sauces beforehand: Have the soy sauce and rice wine measured and ready to pour.

Quick basil prep: Wash and dry the basil leaves in advance, so they are ready to be added at the end.

Cook rice simultaneously: Start steaming your rice while you cook the chicken to have everything ready at the same time.