Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 1/4 cup Sesame oil
• 1/4 cup Soy sauce (gluten-free)
• 1/4 cup Rice wine (Shaoxing)
• 1 thumb Ginger, sliced
• 6 cloves Garlic cloves, smashed
• 1 cup Thai basil
• 2 stalks Scallions, chopped
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 2 tbsp Water

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

Instructions

1. 1In a medium bowl, combine the 1 tablespoon cornstarch and 2 tablespoons water. Stir until the cornstarch is fully dissolved and no lumps remain, creating a smooth slurry. Add the about 680 g boneless, skinless chicken thighs to the bowl and toss to coat each piece evenly with the slurry. Let the chicken marinate for 10 minutes at room temperature.
2. 2Place a 30.48 cm wok or large skillet over medium-high heat (204.4°C / 200°C). Add the 1/4 cup sesame oil and heat until it shimmers, about 1 minute.
3. 3Add the 1 thumb sliced ginger and 6 smashed garlic cloves to the hot sesame oil. Stir-fry constantly for about 1 minute, until the ginger and garlic are very fragrant but not browned.
4. 4Add the marinated chicken pieces to the wok in a single layer, if possible. Stir-fry for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides. The chicken should reach an internal temperature of 74°C.
5. 5Pour in the 1/4 cup gluten-free soy sauce and 1/4 cup Shaoxing rice wine. Add the 1 teaspoon sugar. Stir everything together to combine.
6. 6Bring the liquid to a simmer, then immediately reduce the heat to low (93.33°C / 95°C). Cover the wok or skillet tightly and cook for 20 minutes. The chicken should be cooked through and the sauce will have thickened slightly.
7. 7Uncover the wok and stir in the 1 cup Thai basil leaves and 2 chopped scallions. Cook for 1 minute more, just until the basil wilts and the scallions are slightly tender. Serve the Taiwanese Three Cup Chicken hot.

Related Guides