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San Bei Ji | Three-Cup Chicken in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
San Bei Ji ist der taiwanesische Wok-Kult: Zarte Hähnchenstücke glasiert in den drei legendären Tassen aus Sesamöl, Sojasauce und Reisessig, verfeinert mit viel Ingwer, Knoblauch und frischem Basilikum. In 15 Minuten servierfertig!
Ingredients
Preparation method
Preparation
Rinse the jasmine rice in cold water using a sieve, bring to a boil with 400 ml of lightly salted water, cover, and let gently simmer over the lowest heat for approx. 12 minutes until the water is absorbed.
Cut the chicken breast fillet across the grain into bite-sized pieces, approx. 2 cm in size. Slice the fresh ginger thinly. Peel the garlic cloves and leave whole or halve. Slice the chili pepper into thin rings.
For the legendary sauce: Whisk dark sesame oil, soy sauce, rice vinegar, and brown cane sugar in a small bowl until the sugar has dissolved. Pluck the basil leaves from the stems and slice the spring onions into thin rings.
Chef's tip
Wok secret San Bei Ji: 'Three Cups' traditionally stands for the three main components of the sauce: sesame oil, soy sauce, and rice wine (here rice vinegar). Fold in the fresh basil only at the very end with the heat turned off so that the delicate aromas remain vibrant and fresh.
Whole garlic cloves: Do not be shy about using whole garlic cloves – gently searing them in the hot wok makes them wonderfully soft, mild, and sweet rather than pungent.
30 min
Under an hour
