Three Cup Chicken (San Bei Ji) - Dairy & Nut Free
A flavorful and aromatic chicken dish cooked with equal parts soy sauce, sesame oil, and rice wine. This version is dairy and nut-free.
Ingredients
- about 680 g Chicken Thighs
- 1/4 cup Soy Sauce
- 1/4 cup Sesame Oil
- 1/4 cup Rice Wine (Shaoxing)
- 1 Ginger
- 6 cloves Garlic
- 1 cup Thai Basil
- 1 tablespoon Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2Slice the ginger and crush the garlic cloves.
- 3In a clay pot or heavy-bottomed pot, heat sesame oil over medium heat. Add ginger and garlic and sauté until fragrant.
- 4Add the chicken and cook until browned on all sides.
- 5Pour in soy sauce and rice wine. Add sugar. Bring to a simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through.
- 6Stir in Thai basil just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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