Keto Taiwanese Three Cup Chicken (San Bei Ji)
A flavorful and aromatic keto-friendly version of the classic Taiwanese Three Cup Chicken, cooked with sesame oil, soy sauce, and rice wine.
Ingredients
- about 910 g Chicken thighs, bone-in, skin-on
- 1/2 cup Sesame oil
- 1/2 cup Soy sauce (tamari for gluten-free)
- 1/2 cup Rice wine vinegar
- 1/4 cup Ginger, sliced
- 8 cloves Garlic, smashed
- 1 cup Thai basil leaves
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Pat the about 910 g Chicken thighs, bone-in, skin-on dry with paper towels. This helps them brown better.
- 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C / 200°C). Add the 1/2 cup Sesame oil to the pot and let it heat up until it shimmers, about 1-2 minutes.
- 3Carefully add the about 910 g Chicken thighs, bone-in, skin-on to the hot sesame oil. Sear the chicken on all sides until it is golden brown, about 3-4 minutes per side. This step builds flavor.
- 4Pour in the 1/2 cup Soy sauce (tamari for gluten-free) and the 1/2 cup Rice wine vinegar. Add the 1/4 cup Ginger, sliced and the 8 cloves Garlic, smashed to the pot. Stir everything together gently.
- 5Bring the liquid in the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The chicken is cooked through when its internal temperature reaches 74°C or when the juices run clear.
- 6Remove the pot from the heat. Stir in the 1 cup Thai basil leaves just before serving. The residual heat will wilt the basil and release its aroma.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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