San Bei Ji (Three Cup Chicken)
A popular Taiwanese dish consisting of chicken braised in sesame oil, rice wine, and soy sauce. Traditionally made with bone-in chicken, but this version uses boneless skin-on chicken thighs.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1/4 cup sesame oil
- 1-inch piece of ginger, sliced
- 4 medium garlic cloves, peeled and sliced
- 1/4 tsp red pepper flakes
- 2 pounds boneless, skin-on chicken thighs, cut into 2-inch pieces
- 1/3 cup rice wine
- 1/3 cup soy sauce
- 1 TBSP raw honey
- 1 cup fresh basil leaves (preferably thai basil)
- steamed white rice for serving
Directions
- Add the sesame oil, ginger, garlic, and red pepper flakes to a wok over medium heat. Cook, stirring often, about 2 minutes or until fragrant.
- Increase the heat to medium-high. Add the chicken pieces to the pan and cook, stirring occasionally, about 7 minutes.
- Add The rice wine, soy sauce, and honey to the pan. Bring to a boil then cover the pan and reduce the heat to medium-low. Simmer about 15 minutes.
- Remove the lid from the pan and increase the heat back up to medium-high. Cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.
- Stir in the basil and cook for 1 more minute. Serve over steamed rice.
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