Comments on: Three cup chicken (San Bei Ji, 三杯鸡) https://redhousespice.com/three-cup-chicken/ Chinese Recipe Central Sun, 23 Mar 2025 09:32:06 +0000 hourly 1 https://wordpress.org/?v=6.8.1 By: Wei Guo https://redhousespice.com/three-cup-chicken/comment-page-3/#comment-77492 Sun, 23 Mar 2025 09:32:06 +0000 https://redhousespice.com/?p=1815#comment-77492 In reply to Paul:-).

So glad you loved it, Paul! Garlic, Thai basil, and Shaoxing wine really are a magical combo—happy to hear it hit the spot!

]]> By: Paul:-) https://redhousespice.com/three-cup-chicken/comment-page-3/#comment-77371 Fri, 21 Mar 2025 14:52:24 +0000 https://redhousespice.com/?p=1815#comment-77371 5 stars
Hi Wei,

Absolutely love this one…I am a Garlic fiend!
The Thai Basil really lifts the flavours and the Shaoxing Wine in such a quantity gives a depth of flavour that really makes this dish so moreish!

Thankyou,

Paul:-)

]]> By: Wei Guo https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-66643 Wed, 03 Jul 2024 07:51:12 +0000 https://redhousespice.com/?p=1815#comment-66643 In reply to Ben.

That’s great to hear Ben! Glad you liked my recipe.

]]> By: Ben https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-66516 Sat, 29 Jun 2024 22:39:10 +0000 https://redhousespice.com/?p=1815#comment-66516 5 stars
My incredibly picky daughter tried a single piece, said she loved it, but don’t give her any more. This is the highest praise I’ve received in years. Meanwhile, my wife and I were happy to have her share.

]]> By: Wei Guo https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-58276 Fri, 09 Feb 2024 06:48:16 +0000 https://redhousespice.com/?p=1815#comment-58276 In reply to Helen.

That’s wonderful to hear, Helen!

]]> By: Helen https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-58220 Thu, 08 Feb 2024 17:41:01 +0000 https://redhousespice.com/?p=1815#comment-58220 5 stars
Absolutely delicious! And so easy to make!

]]> By: Wei Guo https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-57604 Wed, 24 Jan 2024 11:40:45 +0000 https://redhousespice.com/?p=1815#comment-57604 In reply to Whaeed.

Good luck on sourcing the ingredients and happy cooking, Whaeed!

]]> By: Whaeed https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-57597 Wed, 24 Jan 2024 10:03:02 +0000 https://redhousespice.com/?p=1815#comment-57597 5 stars
Hi.

I’m new to chinese cooking and i’m definately going to try this……..looks great and sounds easy enough to make…lol. If only I can get all the ingredients under one roof.

regards

Whaeed

]]> By: Wei Guo https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-52880 Fri, 03 Nov 2023 12:01:28 +0000 https://redhousespice.com/?p=1815#comment-52880 In reply to David.

In Chinese cuisine, sesame oil always refers to toasted sesame oil. You’re correct that it is usually added to dishes at the very end and seldom used for high-temperature stir-frying. Three cup chicken is one of the few exceptions. In this recipe, you keep the heat low when sizzling ginger and garlic in sesame oil, and then use medium heat to lightly sear the chicken. So the temperature wouldn’t become too high for sesame oil. Hope this make sense!

]]> By: David https://redhousespice.com/three-cup-chicken/comment-page-2/#comment-52639 Fri, 27 Oct 2023 13:47:59 +0000 https://redhousespice.com/?p=1815#comment-52639 I was always told that toasted sesame oil is used at the of a recipe for flavoring and not used for sautéing or stir frying. Can you clarify if the sesame oil here is toasted or non-toasted? Thanks!

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