Sanbeiji
 | This articleneeds additional citations forverification.(October 2021) |
Sanbeiji(simplified Chinese:Tam ly gà;traditional Chinese:Tam ly gà;pinyin:sānbēijī;Wade–Giles:San1-pei1chi1;Pe̍h-ōe-jī:sam-poe-ke;lit.'three-cup chicken') is a popularchickendish inChinese cuisineand one of the most iconic dishes ofJiangxi cuisine.The dish originates from theJiangxi provinceof southern China, and is a specialty ofNingduwhere the population are Hakka. The dish has become especially popular inTaiwan,being introduced to the island by theHakkapeople. It is also served as apostpartum confinementfood by theChinese communityofMalaysia.[1]The Jiangxi style has a complex flavor and is spicy, while the Taiwan variant has a more simplistic flavor and is non-spicy.
Origins
[edit]There are several versions for the origins of sanbeiji. These stories often involve a cook who placed three cups of sauces into anearthenware potand simmered it for a long time. One version is that ofWen Tianxiang,a national hero and Jiangxi native during theSong dynasty.Wen was captured by the invading Yuan armies ofKublai Khanand tortured for four years during his imprisonment. It was during this time that a sympatheticprison wardencooked the dish for him (using these limited resources) before Wen Tianxiang's execution.[2]
"Three cups"
[edit]The dish derives its name from the three cups of sauces supposedly used for the anecdotal dish.[2]For each chicken, a cup each ofsoy sauce,rice wine(usuallymijiualthough it may be mixed withShao xing jiu), andsesame oilwere included.[3]Lin Shangquan, a famous chef in Taiwan, believes that the traditional recipe called for a cup each of soy sauce, sesame oil, andsugar,or rice wine, soy sauce, and sesame oil, with addedginger,garlic,andbasil.[citation needed]
Modern recipes seldom call for a cup of either oil or sugar.[2]
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.Sanbeijiis 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 steamedriceorrice congee.[citation needed]
Othermeats,such asporkorfrog,can be substituted for chicken in this dish without detracting from the taste.[citation needed]
Popularity
[edit]The dish is popular in Taiwan and in areas of Taiwanese immigration.[2]
See also
[edit]References
[edit]- ^"Three cup chicken recipe from Street Food Asia by Luke Nguyen".Cooked.Retrieved2021-07-17.
- ^abcdSifton, Sam(2015-06-10)."A Taste of Taiwan".The New York Times.ISSN0362-4331.Retrieved2024-05-11.
- ^Hiufu Wong, Maggie."40 of the best Taiwanese foods and drinks".edition.cnn.CNN.Retrieved8 April2020.
