Three Cup Chicken (San Bei Ji)

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 tablespoons toasted sesame oil

20 grams ginger (cut into a thick julienne)

28 grams garlic (halve the cloves if they are large)

560 grams boneless skin-on chicken thighs

1/4 cup Chinese rice wine (mijiu or shaoxing)

1 tablespoon dark soy sauce

1 tablespoon soy sauce

2 teaspoons brown sugar

10 grams Thai basil (leaves only)

Directions

Heat a large pan or wok until hot. Add the sesame oil, ginger and garlic and fry until fragrant, but don't let it brown.

Add the chicken in a single layer, skin-side down. You can move the garlic and ginger on top of the chicken to make room in the pan and prevent the garlic from burning. Fry undisturbed until the skin is well browned.

Flip the chicken over, and then add the rice wine, dark soy sauce, regular soy sauce, and sugar. Cover and simmer over medium heat for 10-15 minutes, or until the chicken is tender, flipping the chicken over a few times as it cooks.

Remove the lid and turn up the heat. Reduce the liquid into a thick sauce.

Add the Thai basil leaves and toss to coat. Serve the Three Cup Chicken with rice.

Nutrition

• Calories: 416 kcal
• Total Fat: 30 g
• Saturated Fat: 7 g
• Cholesterol: 137 mg
• Sodium: 613 mg
• Total Carbohydrate: 6 g
• Total Sugars: 2 g
• Protein: 24 g