Taiwanese Three-Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Soy Sauce
• 1/2 cup Rice Wine
• 1/2 cup Sesame Oil
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 cup Thai Basil
• 1 optional 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, 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 5.08 cm 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 30.48 cm 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 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 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

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