Three Cup Chicken (San Bei Ji)

Name: Three Cup Chicken (San Bei Ji)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken Thighs; 1/2 cup Soy Sauce; 1/2 cup Rice Wine (Shaoxing); 1/2 cup Sesame Oil; 2 inch Ginger; 6 cloves Garlic; 1 cup Thai Basil; 1 tbsp Sugar; 1 tbsp Cornstarch

A classic Taiwanese dish with chicken braised in soy sauce, rice wine, and sesame oil. A flavorful and aromatic dinner that's completely nut-free.

50m4 servings

Contains wheatContains soyContains sesameNUTS-free

520 cal|40g protein|15g carbs|30g fat|1g fiber

Ingredients

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

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

Instructions

1Cut chicken thighs into bite-sized pieces. Marinate with cornstarch for 10 minutes.
2Heat sesame oil in a clay pot or heavy-bottomed pot over medium heat.
3Add ginger and garlic and sauté until fragrant.
4Add chicken and cook until browned on all sides.
5Pour in soy sauce and rice wine. Add sugar.
6Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through.
7Stir in Thai basil just before serving.
8Serve hot with rice.

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