Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Gluten-Free Soy Sauce
• 1/2 cup Rice Wine (Shaoxing)
• 1/2 cup Sesame Oil
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 cup Thai Basil
• 2 stalks Green Onions
• 1 tbsp Cornstarch

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 bowl, toss the chicken pieces with the 1 tbsp Cornstarch until evenly coated. Let it marinate for 10 minutes.
2. 2Place a clay pot or heavy-bottomed pot (about 25.4-30.48 cm in diameter) on the stove over medium heat. Add the 1/2 cup Sesame Oil and heat until it shimmers, approximately 175°C.
3. 3Thinly slice the 5.08 cm Ginger and peel the 6 cloves Garlic. Add the ginger and garlic to the hot sesame oil. Sauté for about 2 minutes, until they are fragrant and lightly golden. Be careful not to burn them.
4. 4Add the marinated chicken pieces to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the chicken is lightly browned on all sides. The internal temperature of the chicken should reach 74°C at its thickest part.
5. 5Pour 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 gentle simmer.
6. 6Cover the pot with a lid. Reduce the heat to low and let the chicken braise for 20-25 minutes. The chicken should be cooked through, and the sauce will have thickened slightly. You can check for doneness by piercing a piece of chicken with a fork; it should be tender.
7. 7Wash and pick the leaves from the 1 cup Thai Basil. Wash and trim the ends of the 2 stalks Green Onions, then cut them into 2.54 cm pieces. Stir the Thai basil and green onions into the pot. Cook for 1 more minute, just until the basil and green onions are wilted.
8. 8Serve the Three Cup Chicken hot, ideally with steamed rice.

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