Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Sesame oil
• 1/2 cup Soy sauce
• 1/2 cup Rice wine (Shaoxing)
• 5.08 cm Fresh ginger
• 6 cloves Garlic
• 1 cup Thai basil
• 1 tsp Sugar
• 4 cups White rice

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

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm bite-sized pieces.
2. 2Peel and thinly slice the 5.08 cm of fresh ginger. Peel and smash the 6 cloves of garlic with the side of your knife.
3. 3Place a 30.48 cm pot or wok over medium heat (176.7°C / 175°C). Add the 1/2 cup of sesame oil.
4. 4Once the sesame oil is shimmering, add the sliced ginger and smashed garlic. Cook for 1-2 minutes, stirring constantly, until they smell fragrant but have not burned.
5. 5Add the about 680 g of chicken pieces to the pot. Stir-fry for 5-7 minutes, until the chicken is browned on all sides. The internal temperature should reach 74°C.
6. 6Pour in the 1/2 cup of soy sauce and the 1/2 cup of rice wine. Add the 1 tsp of sugar. Stir everything together.
7. 7Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and cook for 20 minutes, or until the chicken is cooked through. The internal temperature should be at least 74°C.
8. 8Remove the pot from the heat. Stir in the 1 cup of Thai basil until it just begins to wilt.
9. 9Serve the Three Cup Chicken hot with the 4 cups of white rice.

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