Keto Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken thighs
• 1/3 cup Soy sauce (tamari for gluten-free)
• 1/3 cup Sesame oil
• 1/3 cup Rice wine (dry sherry substitute)
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 cup Basil
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g chicken thighs into bite-sized pieces, about 3.81 cm each.
2. 2Thinly slice the 5.08 cm ginger into rounds. Smash the 6 cloves of garlic with the side of your knife. Chop the 2 stalks of scallions into 2.54 cm pieces.
3. 3Place a 25.4 cm clay pot or Dutch oven over medium heat. Add the 1/3 cup sesame oil and heat until it shimmers, about 1 minute.
4. 4Add the sliced ginger and smashed garlic to the hot sesame oil. Cook, stirring constantly, until they are fragrant, about 1-2 minutes. Do not let them burn.
5. 5Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
6. 6Pour in the 1/3 cup soy sauce (tamari for gluten-free) and the 1/3 cup rice wine (dry sherry substitute). Stir to combine with the chicken and aromatics. Bring the liquid to a simmer.
7. 7Cover the pot, reduce the heat to low, and cook for 15-20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
8. 8Stir in the 1 cup basil leaves and the chopped scallions. Cook for 1 more minute, just until the basil wilts slightly. Serve immediately.

Substitutions

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