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 Rice wine (Shaoxing)
• 6 cloves Garlic cloves
• 5.08 cm Ginger
• 3 stalks Green onions
• 1/2 cup Thai basil
• 1 tablespoon Sugar

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

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces.
2. 2In a medium bowl, whisk together the 1/2 cup soy sauce, 1/2 cup sesame oil, 1/2 cup rice wine, and 1 tablespoon sugar. Add the cut chicken pieces to the bowl and toss to coat. Let the chicken marinate for 15 minutes at room temperature.
3. 3Place a 30.48 cm wok or large skillet over medium-high heat (204.4°C / 200°C). Add the marinated chicken and its marinade to the hot wok. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
4. 4Peel and thinly slice the 6 cloves garlic. Peel and cut the 5.08 cm ginger into thin matchsticks. Add the sliced garlic and ginger matchsticks to the wok with the chicken. Stir-fry for 1 minute until fragrant.
5. 5Reduce the heat to medium-low (148.9°C / 150°C). Cover the wok and let the chicken simmer for 15 minutes, or until the internal temperature reaches 74°C and it is cooked through.
6. 6Trim the root ends from the 3 stalks green onions and cut them into 2.54 cm pieces. Roughly chop the 1/2 cup Thai basil leaves. Add the green onions and Thai basil to the wok. Stir-fry for 1 minute until the green onions are slightly softened and the basil is fragrant.
7. 7Serve the Three Cup Chicken hot, ideally with steamed rice.

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