Three Cup Chicken (San Bei Ji)

Three Cup Chicken (San Bei Ji)

from epicurious.com

Ingredients

  • 1/2 cup sesame oil
  • 1 (3-inch) piece fresh ginger, peeled and sliced into 12 to 15 thick discs
  • 12 to 15 whole cloves garlic
  • 4 whole scallions, trimmed and cut into 1-inch pieces
  • 2 to 3 small, fresh red chiles, halved or sliced (optional)
  • 2 pounds bone-in chicken legs, thighs and wings, cut into roughly 2-inch pieces (or substitute with whole party wings, or the drumettes and flats of the wings, separated)
  • 1 cup rice wine
  • 1/2 cup light soy sauce
  • 2 tablespoons sugar
  • 2 cups packed fresh Thai basil leaves
  • steamed rice, for serving

Directions

  1. 1

    Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.

  2. 2

    Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.

  3. 3

    Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.

  4. 4

    Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.

  5. 5

    Stir in the basil and remove from heat. Serve immediately with the rice.