San Bei Ji (Three-Cup Chicken)

Name: San Bei Ji (Three-Cup Chicken)
Total time: 50 min
Ingredients: 1/3 cup soy sauce; 1/3 cup Shaoxing wine or dry sherry; 1 tablespoon packed brown sugar; 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 3 tablespoons vegetable oil; 1 (2-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds; 12 garlic cloves, peeled and halved lengthwise; 1/2 - 3/4 teaspoon red pepper flakes; 6 scallions, white and green parts separated and sliced thin on bias; 1 tablespoon water; 1 teaspoon cornstarch; 1 cup Thai basil leaves, large leaves sliced in half lengthwise; 1 tablespoon toasted sesame oil

www.americastestkitchen.com

Our take on this Taiwanese classic retools the original one-cup-each formula for the soy sauce, sesame oil, and rice wine, and streamlines the method.

Keywords

ATK Staff Pick
Chicken
Main Courses
Weeknight

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Cooking tools:

Instant-read thermometer
Nonstick skillet
Chef's knife
Cutting board
Mixing bowl
Whisk
Spoon
Measuring cup
Measuring spoon
Stove
Serving platter

Ingredients

1/3 cup soy sauce
1/3 cup Shaoxing wine or dry sherry
1 tablespoon packed brown sugar
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
3 tablespoons vegetable oil
1 (2-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds
12 garlic cloves, peeled and halved lengthwise
1/2 - 3/4 teaspoon red pepper flakes
6 scallions, white and green parts separated and sliced thin on bias
1 tablespoon water
1 teaspoon cornstarch
1 cup Thai basil leaves, large leaves sliced in half lengthwise
1 tablespoon toasted sesame oil