Ingredients for Sanbei Chicken:
– Half a free-range chicken, approximately 500 grams
– Rice wine, 20 grams
– Veita V-Juice Premium Soy Sauce, 15 grams
– Dark soy sauce, 10 grams
– Sesame oil, 20 grams
– Ginger, to taste
– Green onions, to taste
– Cooking wine, to taste
Method for Sanbei Chicken:
1. Clean the free-range chicken and cut it into small pieces. Peel the ginger and slice it, tie the green onions in a knot.
2. Rice wine (use the liquid part), sesame oil, and sauce each in a small cup (the sauce is made with Veita V-Juice Premium Soy Sauce and dark soy sauce).
3. Place the chicken pieces in cold water, bring to a boil, add a spoonful of cooking wine, blanch for about 2 minutes, then remove and rinse thoroughly, draining the water.
4. Heat the pan, add oil, and sauté the ginger slices and tied green onions until fragrant.
5. Add the chicken pieces and stir-fry briefly.
6. Pour in the rice wine.
7. Pour in the sauce.
8. Mix well and add an appropriate amount of water, bring to a boil and then simmer on medium heat (since free-range chicken is used, it takes longer to braise, so you can add more water; generally, three-yellow chicken can be braised easily with a little more water).
9. Braise for about thirty minutes, occasionally uncovering to stir with a spatula to ensure even flavoring (remove and discard the wilted green onion knots). If it’s too bland, add a little salt, and continue until the sauce is thickened.
10. The dish is sweet and savory, with a fragrance that fills the room.
11. Final product image.
12. Final product image.
Cooking Tips for Sanbei Chicken:
– Regular three-yellow chicken and chicken legs or wings can also be used, but free-range chicken gives a drier and more aromatic result.
– There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘lunch’ to directly view my recipes!
