Food helps us define our identities, something that Taiwanese American chef Leo Chen knows well. Chen was born in Taiwan and lived in other states before coming to Michigan.
As a chef, Chen has become known for his Meogjia pop-up events in the Ann Arbor area, but his go-to dish Three Cup Chicken — also known as San Bei Ji — has a personal history. He learned the recipe from his father and has since adapted it to his taste.
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Earlier this year, Chen and his wife, writer Kyunghee Kim, joined One Detroit for its AAPI Stories series, which gives deeper insight into the lives of Asian American and Pacific Islanders here in Southeastern Michigan.
During that conversation, One Detroit’s Zosette Guir and Bill Kubota, alongside filmmakers Eden and Thaad Sabolboro, learned how to make Leo’s signature dish. See the full list of ingredients here.
Three Cup Chicken Ingredients:
- Boneless skinless chicken, 2 lbs.
- Fresh ginger, 2-inch section
- Sesame oil, 1 cup
- Soy Sauce, 1 cup
- Sake, 1 cup
- Thai basil leaves, 1 cup
- Sugar, 2 tablespoons
- Salt, pepper and rice
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