11th
San Bei Ji (Three Cups Chicken)
I first read about this dish in Cathy Erway’s The Art of Eating In, and I’ve been meaning to try it out. Although Cathy provides an updated version of the recipe (with green beans) in the book, I decided to go with the original recipe that she had posted on her blog. Three cups chicken doesn’t actually contain a cup each of the above ingredients, but it calls for equal parts of sesame oil, soy sauce, and rice wine.
Preparing the 20 slices of ginger and 20 roughly chopped garlic cloves is the hardest part of this dish. I hope that encourages you to try it out!
Mmm, browning the chicken in sesame oil.
Two cups of Thai basil seems like a lot, but don’t hold back! I loved the strong basil flavor of san bei ji. That said, I haven’t eaten san bei ji before, so I could be wrong. Still, this dish was very tasty with a perfect balance of sweet and salty.
