Taiwanese Three Cup Chicken (San Bei Ji) Recipe
Ingredients
- 1/4 cup of Asian sesame oil
- 1 (1-inch) inch of fresh ginger, peeled and thinly sliced into rounds
- 12-15 None of medium garlic cloves, peeled
- 1-2 fresh Thai red chiles, stemmed and halved
- 1 block of Firm Tofu, cubed
- 1/2 cup of rice wine
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 2 cup of fresh Thai basil leaves
- 1 Cup of White Rice
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute.
- Add Tofu pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip tofu pieces and cook for 1 minute longer.
- Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the tofu pieces every few minutes, until the tofu is cooked through, about 10 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.
Notes
Original recipe used chicken, but I substitute for tofu. If using chicken, cook for 15 minutes to ensure it is cooked through.