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Taiwanese three cup chicken with basil and ginger in a clay pot with a bowl of rice

Three Cup Chicken (San Bei Ji)

Taiwanese three cup chicken: boneless thighs braised down with sesame oil, soy sauce, and rice wine until the sauce turns sticky, then finished with a huge handful of basil. About 36g protein per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 375
Ingredients Method

Ingredients
  

  • 800 g boneless skinless chicken thighs cut into 4 cm chunks (about 1.75 lb)
  • 2 tbsp toasted sesame oil not raw, the dark toasted kind
  • 1 thumb ginger about 30 g, sliced into thin coins
  • 8 cloves garlic left whole, lightly smashed
  • 4 dried red chilies optional, snipped in half
  • 3 tbsp Shaoxing rice wine or dry sherry
  • 2 tbsp regular soy sauce
  • 1 tbsp dark soy sauce for color, or 1 more tbsp regular soy plus a pinch of sugar
  • 1 tbsp sugar rock sugar if you have it
  • 3 stalks scallions cut into 4 cm batons
  • 1 large handful Thai basil leaves about 20 g, stems removed

Method
 

  1. Pat the chicken dry and cut into 4 cm chunks. Dry chicken browns instead of steaming, which is where most of the flavor in this dish comes from.
  2. Heat the sesame oil in a wok or heavy pan over medium heat. Add the ginger coins and fry gently for 2 to 3 minutes until the edges curl and they smell nutty. Keep the heat moderate here, toasted sesame oil scorches fast and turns bitter.
  3. Add the garlic cloves and dried chilies and fry another minute until fragrant.
  4. Turn the heat to medium high and add the chicken in a single layer. Let it sit undisturbed for 2 minutes to take on color, then stir fry for 4 to 5 minutes until no longer pink on the outside.
  5. Pour in the Shaoxing wine and let it bubble for 30 seconds, scraping the bottom. Add both soy sauces and the sugar. Stir to coat.
  6. Lower to a steady simmer, cover, and cook 6 to 8 minutes, stirring once or twice, until the chicken is cooked through and the liquid has reduced to a glossy sauce that clings to the pieces.
  7. Uncover, raise the heat, and let any remaining liquid boil down for a minute if it looks thin. Toss in the scallions and basil, stir until the basil just wilts, then take it off the heat. Serve right away over rice.