Three Cup Chicken (San Bei Ji) - Gluten & Egg-Free

Ingredients

• 1.5 lb Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1/2 cup Sesame oil
• 1/2 cup Soy sauce (gluten-free)
• 1/2 cup Rice wine
• 1/2 cup Ginger, sliced
• 8 cloves Garlic, smashed
• 1 cup Thai basil
• 1 teaspoon Sugar

Instructions

1. 1Place a clay pot or heavy-bottomed pot on the stove over medium heat, which is 350°F (177°C). Add the 1/2 cup of sesame oil to the pot.
2. 2Add the 1/2 cup of ginger, sliced, and the 8 cloves of garlic, smashed, to the hot sesame oil. Cook, stirring often, until they smell fragrant, which should take about 2 to 3 minutes. Be careful not to let them burn.
3. 3Add the 1.5 lb of chicken thighs, cut into 1-inch pieces, to the pot. Cook, stirring occasionally, until the chicken is browned on all sides. This will take about 5 to 7 minutes.
4. 4Pour in the 1/2 cup of soy sauce (gluten-free) and the 1/2 cup of rice wine. Add the 1 teaspoon of sugar. Stir everything together to combine.
5. 5Bring the liquid in the pot to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes. The chicken should be cooked through, and the sauce will have thickened slightly. You can check if the chicken is done by cutting into a piece; it should no longer be pink inside. The internal temperature should reach 165°F (74°C).
6. 6Remove the pot from the heat. Stir in the 1 cup of Thai basil. The residual heat will wilt the basil in about 1 minute.
7. 7Serve the Three Cup Chicken hot, ideally with steamed rice.

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