Entree: China – Taiwanese Chinese – 三杯雞 ➤ San bei ji (Braised chicken cooked in equal parts sesame oil, soy sauce, and rice wine with garlic and basil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) bone-in chicken thighs, skin on, about 6 pieces total
- 1/3 cup (80 ml) sesame oil (preferably Chinese toasted sesame oil)
- 1/3 cup (80 ml) light soy sauce
- 1/3 cup (80 ml) Shaoxing wine (or dry sherry)
- 8–10 large garlic cloves, smashed (about 50 g)
- 2-inch piece fresh ginger, thinly sliced (about 20 g)
- 2–3 small dried red chilies (optional)
- 1 tbsp (12 g) rock sugar or 1 tbsp (12 g) granulated sugar
- 4–6 stalks green onion, cut into 2-inch (5 cm) lengths
- 2 cups (40 g) fresh Thai basil leaves, packed
- 1 tbsp (15 ml) neutral oil for initial sear (if needed)
- Optional: 1/4 cup (60 ml) water for a looser sauce if desired

Instructions

1. Pat chicken pieces dry and, if large, cut into bite-sized pieces exposing bone for more flavor; season lightly with a pinch of salt.
2. Heat a heavy skillet or wok over medium heat and add sesame oil. When warm, add smashed garlic and ginger slices; fry until fragrant and garlic begins to color slightly, about 1–2 minutes.
3. Increase heat to medium-high and add chicken pieces, arranging skin-side down; sear until the skin begins to brown, 3–4 minutes per side.
4. Pour in soy sauce, Shaoxing wine, and add sugar and dried chilies if using. Stir to combine and bring to a gentle boil.
5. Reduce heat to medium-low, cover, and simmer uncovered for 10–12 minutes, stirring occasionally, until chicken is cooked through and the liquid has reduced and thickened into a glossy sauce. Add up to 1/4 cup (60 ml) water if sauce reduces too quickly before chicken is tender.
6. Add green onion and stir, then remove from heat and immediately fold in Thai basil leaves; the residual heat will wilt the basil and release its aroma.
7. Taste and adjust seasoning with a small splash more soy or Shaoxing if needed. Serve hot with steamed rice, spooning the sticky sauce over the chicken.