The three cups in San Bei Ji are rice wine, soy sauce and sesame oil. The combination makes for a heady braising liquid in this Taiwanese dish. This is a popular dish in casual restaurants and home cooking. For our version, we use bone-in chicken thighs and grab our Garlic Ginger Toasted Sesame Oil. This dish is perfect with a simple bowl of steamed rice. It’s also really simple to make – but don’t let that simplicity fool you, this is one complexly delicious dish.
Time: 1 hour
Serves 6Rating
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Loading...| 1/2 cup Ginger Garlic Toasted Sesame Oil | |
| 3-inch piece ginger, sliced into coins | |
| 12 garlic cloves | |
| 3 scallions, cut into 1 inch pieces | |
| 2 whole [Thai chiles] | |
| 6 bone-in, skin-on chicken thighs | |
| 1 cup Shaoxing (Chinese cooking wine) | |
| 1/4 cup light soy sauce | |
| 2 Tbl granulated sugar | |
| 2 cups Thai basil leaves | |
| Steamed rice for serving |
| 1. | Heat the Ginger Garlic Toasted Sesame Oil in a large skillet with a lid over medium until fragrant, about 1 minute. Add in the ginger coins and garlic cloves. Allow to sizzle for 1 minute. Adjust the heat if the ginger and garlic are starting to brown. Add the scallion and cook for 1 minute. |
| 2. | Push the aromatics to the side and add in the chicken, skin side down. Cook the chicken for 8-10 minutes or until the skin is golden brown. |
| 3. | Add in the wine, soy sauce and sugar. Move the chicken pieces around with tongs to distribute the liquid and move the aromatics a bit. Lower the heat to a simmer and place the lid on the pan. Simmer for 10 minutes. |
| 4. | Remove the lid and turn the chicken. Simmer uncovered until the sauce is reduced and thickened - about 10 minutes. Remove from the heat and add in the basil. Stir and cook until wilted. Serve with steamed rice. |
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