Taiwanese Three Cup Chicken
A classic Taiwanese dish known as San Bei Ji, made with equal parts soy sauce, sesame oil, and rice wine, along with fresh aromatics, creating a savory, slightly sweet, and incredibly aromatic chicken dish perfect for a comforting meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp sesame oil divided
- 1 inch ginger sliced
- 6 cloves garlic smashed
- 0.5 cup Taiwanese rice wine or Shaoxing wine
- 0.5 cup light soy sauce
- 0.5 cup sugar or rock sugar
- 1 cup fresh Thai basil leaves
- 1 tbsp cooking oil for searing
Instructions
- Heat 1 tbsp cooking oil in a large wok or skillet over medium-high heat. Add chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add 1 tbsp sesame oil to the same pan. Add sliced ginger and smashed garlic and sauté until fragrant, about 1-2 minutes.
- Return chicken to the pan. Pour in rice wine, light soy sauce, and sugar. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until chicken is cooked through.
- Uncover, increase heat to medium-high, and simmer, stirring occasionally, until the sauce thickens and reduces to a glossy glaze, about 5-8 minutes.
- Stir in the remaining 1 tbsp sesame oil and fresh Thai basil leaves. Cook for another minute until basil wilts.
- Serve immediately with steamed white rice.
Notes
For an extra kick, add a few dried chilies along with the ginger and garlic. Serve with steamed white rice to soak up all the delicious sauce. Fresh Thai basil is key for authentic flavor; don't skip it!