Aromatic Taiwanese Three-Cup Chicken (San Bei Ji)
A legendary Taiwanese classic named for its equal parts of toasted sesame oil, soy sauce, and rice wine. This dish is an explosion of savory-sweet umami, characterized by its glossy dark glaze and the unmistakable fragrance of fresh Thai basil.
Ingredients
- Boneless chicken thighs, cut into bite-sized pieces800 g
- Toasted sesame oil0.5 cup
- Light soy sauce0.5 cup
- Shaoxing rice wine (or dry sherry)0.5 cup
- Fresh ginger, sliced into rounds50 g
- Garlic cloves, peeled and whole12 stk
- Fresh Thai basil leaves2 cups
- Brown sugar or rock sugar1 tbsp
- Fresh red chili, sliced1 stk
- Steamed jasmine rice for serving4 portions
Instructions
Heat the sesame oil in a wok or large heavy-bottomed skillet over medium heat. Fry the ginger slices and whole garlic cloves until they are golden brown and the oil is highly aromatic.
Add the chicken pieces to the wok. Turn up the heat to medium-high and sear the chicken until it is lightly browned on all sides, about 5 minutes.
Pour in the soy sauce, rice wine, and sugar. Stir well and bring to a simmer. Let it cook uncovered for 10-12 minutes, stirring occasionally, until the sauce reduces into a thick, dark, and glossy glaze that clings to the chicken.
Turn off the heat and immediately toss in the fresh Thai basil and sliced chili. Stir for 30 seconds until the basil is just wilted and fragrant. Serve immediately over warm jasmine rice.
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