My first IMBB! I am so excited to be taking part. For the uninitiated, IMBB is short for Is My Blog Burining?, a wonderful monthly event started by Alberto of Il Forno where bloggers will post recipes based on a common theme. This time round, the 8th edition of IMBB is hosted by Donna of There's a Chef in My Kitchen and the theme is a recipe featuring wine or spirits as the central component.
I decided that my first contribution be a chinese dish using Shaoxing rice wine, a traditional chinese wine made in Shaoxing, China. It is noted for its yellow colour, mellow fragrance and taste. As Keith Floyd had said in Floyd Uncorked, if the wine is not good enough to drink, it is not good enough to cook with. So for this IMBB, I am using my dad's five year vintage "Huadiao" which is a variety of Shaoxing wine. He does not know that his precious wine has been used to cook chicken and I will appreciate it very much that it remains a secret between me and anyone reading this : P
And now to the food. A traditional Taiwanese dish called San Bei Ji, direct English translation being 3 Cup Chicken, so named for its three vital liquid ingredients: Shaoxing wine, sesame oil and soy sauce.
While the chicken is simmering, the kitchen is full of that enticing aroma of wine and sesame oil. The chicken is succulent, tasting of ginger and basil. I love the gravy, using a good wine does make a difference.
The photograph does not do the dish justice but its the best I can do after drinking Huadiao with 18% alcohol on a muggy Sunday afternoon. Cheers or as we chinese like to say when toasting, gan bei!
San Bei Ji (3 Cup Chicken)
1 chicken (approx 1.5kg), cut up
1/2 cup sesame oil
1 piece old ginger (approx 3 inches), peeled, sliced into 1/4 inch rounds
10 cloves garlic, peeled and smashed
1/2 cup shaoxing wine
1/2 cup dark soy sauce
2 tablespoons sugar
3/4 cup fresh basil leaves
If possible, use free range chicken, which we call kampong chicken in Singapore, the flavour will be so much better. Hack the chicken into 2 inch pieces.
Heat the sesame oil in a large pan. Add the ginger and garlic and fry until fragrant. Add the chicken and cook until the outside flesh no longer looks pink.
Mix shaoxing wine, soy sauce and sugar in a bowl and add to the chicken. Cover the pan and stir occasionally, until the liquid is reduced by half and the chicken is cooked through which will take about 15 to 20 minutes.
Stir in the basil leaves just before serving.
18% alcohol? Really? Now if that doesn't lift your spirits I don't know what will! Sounds fabulous.
Posted by: Donna in Harrisburg | September 20, 2004 at 11:34 AM
wow - i have never seen upmarket shao hsing before. where do you buy it in singapore? and do you know how much it costs?
Posted by: toru | September 20, 2004 at 02:57 PM
Your 3-cup chicken looks fantastic, the gravy alone would be enough for me, all that alcohol, sesame oil and chicken essence.
Posted by: umami | September 20, 2004 at 03:06 PM
hey ST,
this looks great!
no worries... the secret about the shao xing shall be kept ; )
Posted by: Renee | September 20, 2004 at 10:01 PM
Thanks guys. The parents are still in China so my secret is safe for now.
Note to self: subtly remind Dad to buy some chinese wine when he calls home tonite.
Hi Toru,
This particular bottle is bought in Hong Kong or China. In Singapore, I think I have seen the good stuff at Fu Hwa in China Town but I can't remember the prices. I do know that the usual shaoxing wine we use cost $15 for a 380ml bottle. Hope this helps.
Posted by: ST | September 21, 2004 at 08:24 PM
I am interested in the wine where can i purchase it from? DO you know of any other medecinal or cooking wines.
Posted by: walter rivera | October 26, 2006 at 07:36 AM
Hi walter, I am not sure where u are located but shops that stock chinese food stuff will sell at the very least cooking grade shao xing wine.
Posted by: ST | October 30, 2006 at 11:30 PM