There are several versions for the origins of sanbeiji. These stories often involve a cook who placed three cups of sauces into an earthenware pot and simmered it for a long time. One version is that of Wen Tianxiang, a national hero and Jiangxi native during the Song dynasty. Wen was captured by the invading Yuan armies of Kublai Khan and tortured for four years during his imprisonment. It was during this time that a sympathetic prison warden cooked the dish for him (using these limited resources) before Wen Tianxiang's execution.[citation needed]
"Three cups"
The dish derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine (usually mijiu although it may be mixed with Shaoxing jiu), and sesame oil are added.[2] Lin Shangquan, a famous chef in Taiwan, believes that the traditional recipe called for a cup each of soy sauce, sesame oil, and sugar, or rice wine, soy sauce, and sesame oil, with added ginger, garlic, and basil.[citation needed]
The chicken, together with the sauces, is cooked in an earthenware pot on high heat for ten minutes, then on low heat to allow the sauces to be absorbed by the meat. Sanbeiji is served with no sauce; the dish is cooked until all the sauce evaporates and is absorbed by the chicken. When it is served at the table, the chicken should be sizzling—even popping—on the cusp of burning. This gives the chicken a crisper texture (and richer flavor) unlike most other Chinese or Taiwanese stewed dishes. The dish is then eaten with either steamed rice or rice congee.[citation needed]
Other meats, such as pork or frog, can be substituted for chicken in this dish without detracting from the taste.[citation needed]
^"Three cup chicken recipe from Street Food Asia by Luke Nguyen". Cooked. Retrieved 2021-07-17.
^Hiufu Wong, Maggie. "40 of the best Taiwanese foods and drinks". edition.cnn.com. CNN. Retrieved 8 April 2020.
May 06, 2023
sanbeiji, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2021, le. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Sanbeiji news newspapers books scholar JSTOR October 2021 Learn how and when to remove this template message Sanbeiji simplified Chinese 三杯鸡 traditional Chinese 三杯雞 pinyin sanbeiji Wade Giles San1 pei1 chi1 Pe h ōe ji sam poe ke lit three cup chicken is a popular chicken dish in Chinese cuisine and one of the most iconic dishes of Jiangxi cuisine The dish originates from the Jiangxi province of southern China and is a specialty of Ningdu The dish has become especially popular in Taiwan being introduced to the island by the Hakka people It is also served as a postpartum confinement food by the Chinese community of Malaysia 1 The Jiangxi style has a complex flavor and is spicy while the Taiwan variant has a more simplistic flavor and is non spicy A plate of sanbeiji Contents 1 Origins 2 Three cups 3 See also 4 ReferencesOrigins EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed October 2021 Learn how and when to remove this template message There are several versions for the origins of sanbeiji These stories often involve a cook who placed three cups of sauces into an earthenware pot and simmered it for a long time One version is that of Wen Tianxiang a national hero and Jiangxi native during the Song dynasty Wen was captured by the invading Yuan armies of Kublai Khan and tortured for four years during his imprisonment It was during this time that a sympathetic prison warden cooked the dish for him using these limited resources before Wen Tianxiang s execution citation needed Three cups EditThe dish derives its name from the three cups of sauces required For each chicken a cup each of soy sauce rice wine usually mijiu although it may be mixed with Shaoxing jiu and sesame oil are added 2 Lin Shangquan a famous chef in Taiwan believes that the traditional recipe called for a cup each of soy sauce sesame oil and sugar or rice wine soy sauce and sesame oil with added ginger garlic and basil citation needed The chicken together with the sauces is cooked in an earthenware pot on high heat for ten minutes then on low heat to allow the sauces to be absorbed by the meat Sanbeiji is served with no sauce the dish is cooked until all the sauce evaporates and is absorbed by the chicken When it is served at the table the chicken should be sizzling even popping on the cusp of burning This gives the chicken a crisper texture and richer flavor unlike most other Chinese or Taiwanese stewed dishes The dish is then eaten with either steamed rice or rice congee citation needed Other meats such as pork or frog can be substituted for chicken in this dish without detracting from the taste citation needed See also EditJiangxi cuisine List of chicken dishesReferences Edit Three cup chicken recipe from Street Food Asia by Luke Nguyen Cooked Retrieved 2021 07 17 Hiufu Wong Maggie 40 of the best Taiwanese foods and drinks edition cnn com CNN Retrieved 8 April 2020 Retrieved from https en wikipedia org w index php title Sanbeiji amp oldid 1150439666, wikipedia, wiki, book, books, library,
