Chinese

Three Cup Chicken (San Bei Ji)

Name: Three Cup Chicken (San Bei Ji)
Total time: 40 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 2 lbs bone-in chicken thighs, chopped into 2-inch pieces; 1/3 cup toasted sesame oil; 1/3 cup light soy sauce; 1/3 cup Shaoxing wine; 8 cloves garlic, peeled whole; 10 slices fresh ginger; 2 cups Thai basil leaves; 2 tbsp rock sugar

Glossy Taiwanese braised chicken simmered in sesame oil, soy sauce, and rice wine with fragrant Thai basil.

40 minutes

Serves 5

Dinner

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Heat the sesame oil in a clay pot or heavy skillet over medium-low and fry the ginger slices for 3 minutes until the edges curl and dry slightly.

2
Add the whole garlic cloves and cook for 2 minutes until golden and fragrant, being careful not to burn the sesame oil.
3
Raise the heat to medium-high, add the chicken pieces skin-side down, and sear for 5 minutes until browned all over.
4
Pour in the soy sauce, Shaoxing wine, and rock sugar, bring to a boil, then cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce reduces.
5
Uncover and cook 3 to 4 minutes more over high heat until the liquid thickens into a glossy glaze clinging to the chicken.
6
Turn off the heat, fold in the Thai basil until just wilted and aromatic, and serve straight from the pot with rice.

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