Three Cup Chicken (San Bei Ji)

Name: Three Cup Chicken (San Bei Ji)
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 14 –18 oz boneless, skinless chicken thighs (400–500 grams); 4 cloves garlic; 1/3 piece ginger; 1/4 cup rice wine (4 tablespoons / 60 ml); 1/4 cup soy sauce (4 tablespoons / 60 ml); 1/4 cup toasted sesame oil (4 tablespoons / 60 ml); 3 scallions; 1 1/2 tablespoons rock sugar or granulated sugar (about 20 grams)

路人 @cook_108646380

For fun and as a hobby.

路人 @cook_108646380

For fun and as a hobby.

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Ingredients

20 minutes

Serves 2 servings

14–18 oz boneless, skinless chicken thighs (400–500 grams)
4 clovesgarlic
1/3 pieceginger
1/4 cuprice wine (4 tablespoons / 60 ml)
1/4 cupsoy sauce (4 tablespoons / 60 ml)
1/4 cuptoasted sesame oil (4 tablespoons / 60 ml)
3scallions
1 1/2 tablespoonsrock sugar or granulated sugar (about 20 grams)

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Steps

20 minutes

1

Heat a pan and sear the chicken thighs on both sides until golden brown. Remove and set aside.
2

In the rendered chicken fat, sauté the sliced ginger and minced garlic until golden brown.
3

Add the sesame oil and sugar, stirring until the sugar melts.
4

Return the seared chicken to the pan and stir-fry to combine.
5

Add the soy sauce and rice wine, and stir to mix well.
6

Cover the pan and simmer over medium heat until the chicken is evenly colored and the sauce has thickened.
7

Turn off the heat, add fresh Thai basil, toss to combine, and serve.