Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Gluten-Free Soy Sauce
• 1/2 cup Sesame Oil
• 1/2 cup Rice Wine (Shaoxing)
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 cup Thai Basil
• 2 small Red Chilies
• 1 tablespoon Tapioca Starch

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. In a medium bowl, combine the chicken pieces with 1 tablespoon of the 1/2 cup Gluten-Free Soy Sauce and the 1 tablespoon Tapioca Starch. Mix well to coat the chicken and let it marinate for 15 minutes.
2. 2Place a clay pot or a large, heavy-bottomed pot over medium heat (around 176.7°C/175°C). Add the 1/2 cup Sesame Oil to the pot.
3. 3Add the 5.08 cm Ginger, peeled and thinly sliced, and the 6 cloves Garlic, smashed. Sauté for 1-2 minutes until they are fragrant, being careful not to burn the garlic.
4. 4Add the marinated about 680 g Chicken Thighs to the pot. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides.
5. 5Pour in the remaining 7 tablespoons of the 1/2 cup Gluten-Free Soy Sauce, the 1/2 cup Rice Wine (Shaoxing), and the 2 small Red Chilies, sliced. Bring the liquid to a simmer.
6. 6Cover the pot and reduce the heat to low (around 148.9°C/150°C). Let it simmer for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The chicken should reach an internal temperature of 74°C.
7. 7Remove the pot from the heat. Stir in the 1 cup Thai Basil until it just begins to wilt. The basil will add a fresh aroma.
8. 8Serve the Taiwanese Three Cup Chicken hot, ideally with steamed rice.

Substitutions

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