Three Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lbs Chicken Thighs
• 1/2 cup Gluten-Free Soy Sauce
• 1/2 cup Sesame Oil
• 1/2 cup Rice Wine
• 6 cloves Garlic Cloves
• 2 inch Ginger
• 1 cup Thai Basil
• 2 stalks Scallions
• 1 small Red Chili

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2Prepare your aromatics: thinly slice the 2 inch Ginger and lightly smash the 6 cloves Garlic Cloves.
3. 3In a clay pot or heavy-bottomed pot, heat the 1/2 cup Sesame Oil over medium heat (350°F / 175°C).
4. 4Add the sliced ginger and smashed garlic cloves to the hot sesame oil. Cook for 1-2 minutes, stirring constantly, until they smell fragrant but have not browned.
5. 5Add the 1.5 lbs chicken pieces to the pot. Stir-fry for 3-5 minutes until the chicken is lightly browned on all sides.
6. 6Pour in the 1/2 cup Gluten-Free Soy Sauce and the 1/2 cup Rice Wine. Stir everything together and bring the liquid to a simmer.
7. 7Cover the pot and reduce the heat to medium-low (300°F / 150°C). Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. 8Roughly chop the 1 cup Thai Basil and slice the 2 stalks Scallions. Slice the 1 small Red Chili into thin rounds.
9. 9Stir the chopped Thai Basil, sliced scallions, and sliced red chili into the pot. Cook for 1 more minute, stirring, until the basil is just wilted.
10. 10Serve the Three Cup Chicken hot, ideally with steamed rice.

Substitutions

Related Guides