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Vegan Taiwanese Three-Cup Chicken (San Bei Ji) recipe by Safe Plated

Vegan Taiwanese Three-Cup Chicken (San Bei Ji)

A flavorful and aromatic Taiwanese classic, adapted for a vegan diet, using hearty mushrooms in place of chicken. This dish is known for its equal parts soy sauce, sesame oil, and rice wine, creating a rich and savory sauce.

20m prep + 35m cook4 servings
Contains wheatContains soyContains shellfishContains sesameNUTS-free
380 cal|15g protein|35g carbs|20g fat|5g fiber

Ingredients

  • 1 lb King Oyster Mushrooms
  • 1/2 cup Sesame Oil
  • 1/2 cup Soy Sauce
  • 1/2 cup Rice Wine (Shaoxing)
  • 2 inch Fresh Ginger
  • 6 cloves Garlic
  • 1 cup Thai Basil
  • 2-3 Dried Red Chilies
  • 1 tsp Sugar
  • 1 tbsp Cornstarch

Instructions

  1. 1In a bowl, mix soy sauce, rice wine, sugar, and cornstarch. Set aside.
  2. 2Heat sesame oil in a clay pot or heavy-bottomed pan over medium heat.
  3. 3Add ginger and garlic slices to the pot and sauté until fragrant, about 2-3 minutes.
  4. 4Add dried red chilies (if using) and sauté for another minute.
  5. 5Add the sliced king oyster mushrooms to the pot and cook until they start to brown and soften, about 5-7 minutes.
  6. 6Pour the sauce mixture over the mushrooms and bring to a simmer. Cook until the sauce has thickened and the mushrooms are well coated, about 8-10 minutes.
  7. 7Stir in the fresh Thai basil leaves just before serving. Serve hot with rice.

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