3 cups WHAT? ‘3 Cups Chicken’ is a direct English translation of ‘Sanbeiji’, a Chinese dish that is so called because it requires 3 key sauce ingredients in equal proportions and they are soy sauce, rice wine and sesame oil.
Read here in wikipaedia if u are interested to read more on the origin & background of ‘3 Cups Chicken’.
This chicken dish I made is an ‘accidental’ one. I had some ready marinaded chicken thigh pieces which had to be consumed soon, and just when I was contemplating on how to cook them for dinner, I saw a timely blog post on 3 Cups Chicken. So, 3 Cups it was! I don’t know if this dish can be considered or qualify as ‘3 Cups Chicken’ but it’s nevertheless an inspired one. I’ve added some lovely yellow & red bell peppers and some leeks too. The outcome was rather good and received praises from my dear Hubby. He kept saying how fragrant this dish was and he loves the combination of the bell peppers and leeks.
3 Cups Inspired Chicken
about 600 g Chicken Thighs (cut to bite size pieces and marinate with 1 Tbs minced garlic, 1 Tbs ginger juice, 1 Tbs oyster sauce, 1 Tbs soy sauce, dash of salt & white pepper)
2 Leeks, chopped
2 Bell Peppers (1 red & 1 yellow, dice roughly)
1 Tbs Soy Sauce
1 Tbs Tshao Shing Cooking Wine
1/2 Tbs Sesame oil (Note: Ok I cheated a little. I was afraid the sesame oil might be too overpowering, so I didn’t follow the 1:1:1 proportion)
Salt & Pepper to taste
1) In a pan or wok, stir fry chicken until golden. Set aside.
2) In the same pan, add the sesame oil, dump in the leeks and bell pepper. Stir fry until half cooked. Tumble in the chicken and drizzle in the soy sauce and cooking wine. Continue stir frying until fully cooked and sauce has reduced and slightly thickened. Season with salt & pepper. Done!