 | This articleneeds additional citations forverification. Please helpimprove this article byadding 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 message) |
Sanbeiji (simplified Chinese:三杯鸡;traditional Chinese:三杯雞;pinyin:sānbēijī;Wade–Giles:San1-pei1 chi1;Pe̍h-ōe-jī:sam-poe-ke;lit. 'three-cup chicken') is a popularchicken dish inChinese cuisine and one of the most iconic dishes ofJiangxi cuisine. The dish originates from theJiangxi province of southern China, and is a specialty ofNingdu where the population are Hakka. The dish has become especially popular inTaiwan, being introduced to the island by theHakka people. It is also served as apostpartum confinement food by theChinese community ofMalaysia.[1] The Jiangxi style has a complex flavor and is spicy, while the Taiwan variant has a more simplistic flavor and is non-spicy.
There are several versions for the origins of sanbeiji. These stories often involve a cook who placed three cups of sauces into anearthenware pot and 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 Khan and tortured for four years during his imprisonment. It was during this time that a sympatheticprison warden cooked the dish for him (using these limited resources) before Wen Tianxiang's execution.[2]
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 (usuallymijiu although it may be mixed withShaoxing jiu), andsesame oil were 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.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 steamedrice orrice congee.[citation needed]
Othermeats, such aspork orfrog, can be substituted for chicken in this dish without detracting from the taste.[citation needed]
The dish is popular in Taiwan and in areas of Taiwanese immigration.[2]
