Three Cup Chicken (San Bei Ji) - Soy-Free

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Sesame oil
• 1/4 cup Rice wine
• 1/4 cup Coconut aminos
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 cup Thai basil
• 2 stalks Scallions
• 1 tbsp Brown sugar
• 1 tsp Arrowroot starch
• 1 tbsp Water

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. In a medium bowl, combine the chicken pieces with the 1 tsp arrowroot starch and 1 tbsp water. Toss to coat evenly and let it marinate for 15 minutes.
2. 2While the chicken marinates, prepare the aromatics. Smash the 6 cloves garlic with the side of your knife. Peel and smash the 5.08 cm ginger.
3. 3Place a wok or large skillet over medium-high heat (204.4°C / 200°C). Add the 1/4 cup sesame oil. Once the oil is shimmering, add the smashed ginger and smashed garlic. Stir-fry for about 1 minute, until you can smell their fragrance.
4. 4Add the marinated chicken pieces to the wok. Stir-fry for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides.
5. 5Pour in the 1/4 cup rice wine and the 1/4 cup coconut aminos. Add the 1 tbsp brown sugar. Stir everything together to combine.
6. 6Bring the liquid to a simmer, then reduce the heat to low. Cover the wok or skillet and let it simmer gently for 25-30 minutes. The chicken should be cooked through, reaching an internal temperature of 74°C.
7. 7Remove the lid. Add the 1 cup Thai basil leaves and the 2 stalks sliced scallions to the wok. Stir for another minute until the basil and scallions are just wilted.
8. 8Serve the Three Cup Chicken hot, ideally with steamed rice.

Substitutions

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