Today I will introduce one of popular dish in Taiwan named Sanbeiji (三杯鸡), translate as “Three Cup Chicken”. This dish has been a popular chicken dish in Chinese Cuisine where you can find in Taiwan. The dish originates from the Jiangxi region of southern China and has become a specialty of Ningdu. However, it has become popular especially in Taiwan that it is said "a restaurant that cannot cook Sanbeiji is not a true Taiwanese restaurant."
For the origin of the dish, it has numerous versions by one of it is a sympathetic prison warden cooked the dish for Wen Tianxiang, a national hero of Song Dynasty by using the limited resources available before the national hero’s execution. Through those stories it often noticed that a cook who placed three cups of sauces into an earthenware pot and cooked it for a long time.
The dish obtains its name regarding to the three cups of sauces required. For each chicken, a cup for each of soy sauce, rice wine and sesame oil are added. The chicken is cooked together with the sauces in an earthenware pot on high heat for 10 minutes, and then on low heat to allow the meat to absorb the sauces.
The dish is usually served in its cooking pot when the sauce has 80-90% evaporated. 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 which differ from most other Chinese or Taiwanese stewed dishes. The dish is recommended to be eaten with either steamed rice or rice congee. Other meats, such as pork or frog can be replace with chicken in this dish without suspecting the taste.
Following above is the introduction dish of Sanbeiji, thus when you pay a visit to Taiwan, you can try search for Sanbeiji to have a new try for the well known food of Taiwan. Hopefully this can be contribute an idea of what to dine in Taiwan for those people who wants to visit Taiwan in sooner later or future.
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