Three-Cup Chicken (San Bei Ji)
This Taiwanese classic gets the name Three-Cup Chicken from the generous amounts of soy sauce, sesame oil, and rice wine it calls for. I’ve adjusted this version slightly from the recipe that was printed in my cookbook, The Food of Taiwan.IngredientsMakes 4 to 6 servings½ cup sesame oil1 (3-inch) piece fresh ginger, peeled and sliced