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hourThe 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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
