Three Cup Chicken (San Bei Ji) with Cauliflower Rice

Ingredients

• about 910 g Chicken thighs
• 1 large head Cauliflower
• 1/3 cup Soy sauce (tamari)
• 1/3 cup Sesame oil
• 1/3 cup Rice wine (sherry)
• 7.62 cm Ginger
• 6 cloves Garlic
• 1 cup Basil

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

Instructions

1. 1Cut the about 910 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Prepare the cauliflower rice: break the 1 large head of cauliflower into florets and pulse in a food processor until it resembles rice grains. Alternatively, use a box grater. Set the cauliflower rice aside.
3. 3Place a clay pot or a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1/3 cup of sesame oil and let it warm until it shimmers, about 1 minute.
4. 4Add the 7.62 cm ginger, peeled and thinly sliced, and the 6 cloves of garlic, peeled and smashed, to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
5. 5Add the cut chicken thighs to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
6. 6Pour in the 1/3 cup of soy sauce and the 1/3 cup of rice wine (or sherry). Stir to combine with the chicken, ginger, and garlic. Bring the liquid to a simmer, then reduce the heat to low (122°C / 120°C), cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7Stir in the 1 cup of basil leaves and cook for 1 minute more, just until the basil wilts slightly.
8. 8Serve the Three Cup Chicken immediately over the prepared cauliflower rice.

Substitutions

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