Three-Cup Chicken (San Bei Ji) with Gluten-Free Twist
A classic Taiwanese dish made gluten-free by using tamari instead of soy sauce. Infused with ginger, garlic, and basil for a rich, savory flavor.
Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 1/4 cup Gluten-free tamari
- 1/4 cup Shaoxing rice wine
- 1/4 cup Sesame oil
- 1/4 cup Ginger, sliced
- 6 cloves Garlic, minced
- 1 cup Fresh basil leaves
- 1 small Red chili pepper, sliced (optional)
- 1 tablespoon Cornstarch
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into 2.54 cm pieces and marinate with cornstarch for 10 minutes.
- 2Heat sesame oil in a clay pot or heavy-bottomed pan over medium heat.
- 3Add ginger and garlic, and cook until fragrant, about 2 minutes.
- 4Add chicken and cook until browned on all sides.
- 5Pour in tamari and rice wine. Bring to a simmer.
- 6Cover and cook for 15 minutes, or until chicken is cooked through.
- 7Stir in basil leaves and chili pepper (if using). Cook for another minute until basil is wilted.
- 8Serve hot with gluten-free rice.
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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