Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 1/2 cup Soy sauce
• 1/2 cup Sesame oil
• 1/2 cup Shaoxing rice wine
• 1/4 cup Fresh ginger, sliced
• 6 cloves Garlic cloves, minced
• 1/2 cup Scallions, chopped
• 1/2 cup Thai basil leaves
• 1-2 chilies Red chilies, sliced (optional)

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

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm bite-sized pieces.
2. 2Place a 30.48 cm wok or large skillet over medium-high heat (176.7°C / 175°C). Add the 1/2 cup sesame oil and heat until it shimmers, about 1 minute.
3. 3Add the 1/4 cup sliced fresh ginger and 6 cloves of minced garlic to the hot oil. Cook, stirring constantly, until they are fragrant, about 1 minute. Do not let them burn.
4. 4Add the about 680 g chicken pieces to the wok. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
5. 5Pour in the 1/2 cup soy sauce, 1/2 cup Shaoxing rice wine, and the 1-2 sliced red chilies (if using). Stir to combine and bring the liquid to a simmer.
6. 6Reduce the heat to low (121.1°C / 120°C), cover the wok or skillet, and let the chicken simmer gently for 20-25 minutes. The chicken should be cooked through and the sauce will have thickened slightly. The internal temperature of the chicken should reach 74°C.
7. 7Stir in the 1/2 cup chopped scallions and the 1/2 cup Thai basil leaves. Cook for 1 more minute, just until the basil leaves begin to wilt.
8. 8Serve the Three Cup Chicken hot, ideally with steamed rice.

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