Taiwanese Three-Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lbs Chicken Thighs
• 1/2 cup Soy Sauce
• 1/2 cup Rice Wine
• 1/2 cup Sesame Oil
• 2 inches Ginger
• 6 cloves Garlic
• 1 cup Thai Basil
• 1 optional Red Chili
• 1 tbsp Cornstarch

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch pieces. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and the 1 tablespoon of cornstarch. Toss to coat evenly and let it marinate for 15 minutes.
2. 2While the chicken marinates, slice the 2 inches of ginger into thin rounds and peel and lightly smash the 6 cloves of garlic. If using the optional 1 red chili, slice it thinly.
3. 3Place a 12-inch wok or a large, heavy-bottomed pot over medium-high heat. Add the 1/2 cup of sesame oil and heat until it shimmers, about 350°F (175°C).
4. 4Add the sliced ginger and smashed garlic to the hot sesame oil. Sauté for 1 minute, until they are fragrant and lightly golden. Be careful not to burn them.
5. 5Add the marinated chicken pieces to the wok. Stir-fry the chicken for 5-7 minutes, until it is browned on all sides. The internal temperature should reach 165°F (74°C).
6. 6Pour in the remaining 1/2 cup of soy sauce and the 1/2 cup of rice wine. Bring the liquid to a simmer, which is when small bubbles appear around the edges of the pot.
7. 7Reduce the heat to medium-low, cover the wok or pot, and let the chicken simmer gently for 20 minutes. The chicken should be cooked through and tender.
8. 8Stir in the 1 cup of Thai basil leaves and the optional sliced red chili. Cook for 1 more minute, just until the basil wilts slightly.
9. 9Serve the Taiwanese Three-Cup Chicken hot, ideally with steamed rice.

Substitutions

Related Guides