San Bei Ji (Three-Cup Chicken) | America's Test Kitchen

Name: San Bei Ji (Three-Cup Chicken) | America's Test Kitchen
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

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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