San Bei Ji or Sanbeiji originated in China and was adopted enthusiastically in Taiwan. It relates to three cups – one each of sesame oil, soy sauce and rice wine although you can adjust these quantities to suit your own taste.
And as usual there are many variations of this dish but here is mine. Everything is cooked in one pot, well actually a wok or you can use a deep sided frying pan as I did when cooking this away from home.
One small chicken, skin on, cut into 2″ pieces
1″ piece fresh ginger, peeled and sliced
12 garlic cloves, peeled
3 spring onions, sliced
2 red chillies, halved
60ml sesame oil
100ml rice wine or dry sherry
80ml light soy sauce
1 teaspoon brown sugar
Handful basil leaves
Remember, that with this amount of soy sauce it is not necessary to season.
Heat oil over medium-hot heat until shimmering. Add garlic, chillies, onions and ginger then stir fry for one minute.
Next add the chicken in one layer and cook for two minutes until the skin is starting to change colour. Turn over and repeat.
Now add wine, soy sauce and sugar bringing this to a boil making sure that the sugar has dissolved. Reduce heat, cover and simmer for 15 minutes turning the chicken every now and again.
Check that the chicken has cooked through then stir in the basil.
Serve with basmati rice.