Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Chinese comfort food classics with a shot at the aptly named "san bei ji" or literally, three cup chicken. For those unfamiliar, san bei ji features a braised piece of chicken thigh that's been slow cooked in (by definition) one cup each of three different sauces, to make up its braise. Although the dish does in fact originate from Chinese cuisine, three cup chicken is actually best known as a popular Taiwanese dish, wherein the simplicity of the braising sauce colloquially makes it a very simple "dump" recipe, or in other words, throw a bunch of stuff into a wok, and a meal will suddenly appear.
On further research, I've actually found that this dish is a TINY bit more complicated than its name implies. To my taste most notably, this dish must include the iconic aromatic heat that comes from the dried "Tian Jin" pepper, which absolutely comes alive in a slow braise like this one. I've also personally found that the braise comes alive just a tiny bit more when we add just. one or two more ingredients to our sauce, though I know this does cause its naming convention to fall apart. Hope you try it.
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0:00 Hello Hi Everyone!
1:38 Mise En Place (veggies)
2:30 Mise En Place (chicken)
2:53 Mise En Place (braising sauce)
3:45 On The Stove (sear)
4:47 On The Stove (stir fry)
5:15 On The Stove (braise)
5:34 On The Stove (reduction)
6:37 Let's Eat!
7:47 Thanks For Watching!