Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Soy Sauce
• 1/3 cup Sesame Oil
• 1/3 cup Rice Wine
• 6 cloves Garlic
• 5.08 cm Ginger
• 1 cup Thai Basil
• 1 tbsp Sugar
• 1 tbsp Cornstarch
• 2 tbsp Water

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

Instructions

1. 1In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water until smooth to create a slurry. Set this aside.
2. 2Prepare the aromatics: peel and thinly slice the 6 cloves garlic, and peel and thinly slice the 5.08 cm ginger.
3. 3Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes.
4. 4Place a wok or large pan over medium-high heat. Add the 1/3 cup sesame oil and heat until it shimmers, about 175°C.
5. 5Add the sliced garlic and ginger to the hot sesame oil. Stir and cook until they are fragrant, about 1 minute, being careful not to burn them.
6. 6Add the about 680 g chicken pieces to the wok. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
7. 7Pour in the 1/2 cup soy sauce, 1/3 cup rice wine, and 1 tablespoon sugar. Stir everything together and bring the mixture to a simmer.
8. 8Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while stirring constantly. Continue to simmer, stirring often, until the sauce has thickened and the chicken is cooked through, reaching an internal temperature of 74°C, about 10-15 minutes.
9. 9Remove the wok from the heat. Stir in the 1 cup Thai basil leaves until they just begin to wilt.
10. 10Serve the Three Cup Chicken hot, ideally with steamed rice.

Substitutions

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