Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Sesame Oil
• 1/4 cup Rice Wine
• 1/4 cup Tamari (Gluten-Free Soy Sauce)
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 cup Thai Basil
• 1 tbsp Sugar
• 1 small Red Chili
• 1 tbsp Cornstarch

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

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces. In a medium bowl, toss the chicken pieces with the 1 tbsp cornstarch until evenly coated.
2. 2Place a large wok or 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 1/4 cup sesame oil and heat until shimmering, about 1 minute.
3. 3Add the 5.08 cm ginger, peeled and thinly sliced, and the 6 cloves garlic, peeled and smashed. Sauté for 1 minute, until fragrant, being careful not to burn the garlic.
4. 4Add the cornstarch-coated chicken to the wok in a single layer. Cook for 5-7 minutes, turning occasionally, until browned on all sides. The chicken should reach an internal temperature of 74°C.
5. 5Pour in the 1/4 cup rice wine and the 1/4 cup tamari. Add the 1 tbsp sugar and the 1 small red chili, thinly sliced (if using). Stir to combine.
6. 6Bring the liquid to a simmer, then reduce the heat to low. Cover the wok or skillet and cook for 15-20 minutes, or until the chicken is cooked through and tender.
7. 7Remove the lid and stir in the 1 cup Thai basil leaves. Cook for 1 more minute, until the basil leaves are wilted. Serve immediately with rice.

Substitutions

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