Entree: Taiwan – 三杯雞 ➤ San Bei Ji (Three cup chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g), skin on
- 3 tbsp (45 ml) toasted sesame oil
- 3 tbsp (45 ml) light soy sauce
- 3 tbsp (45 ml) Shaoxing rice wine (or dry sherry)
- 1 tbsp (12 g) rock sugar or granulated sugar
- 1 tbsp (15 ml) neutral vegetable oil (for browning)
- 8 garlic cloves, smashed
- 2 in (5 cm) piece fresh ginger, thinly sliced
- 3 scallions, cut into 2 in (5 cm) lengths
- 1–2 small red chilies, sliced (optional)
- 1 cup (25 g) fresh Thai basil leaves
- 1/4 cup (60 ml) water (only if pan becomes dry)
- Salt to taste

Instructions

1. Pat the chicken pieces dry and season lightly with salt. Heat the vegetable oil in a large heavy skillet or clay pot over medium-high heat; brown the chicken skin-side down until golden, 4–6 minutes per side, working in batches if needed.
2. Push the chicken to one side, add the smashed garlic and sliced ginger and briefly sauté until fragrant, about 30–45 seconds.
3. Add the toasted sesame oil, light soy sauce, and Shaoxing rice wine; sprinkle in the rock sugar and bring to a simmer, turning the chicken to coat. Reduce heat to medium-low, cover, and simmer gently for 12–15 minutes until the chicken is cooked through and sauce has reduced and glazed the chicken (add up to 1/4 cup / 60 ml water if it gets too dry).
4. Uncover, increase heat slightly, and spoon the sauce over the chicken until it thickens to a glossy glaze, 2–3 minutes. Stir in the scallions and sliced chilies; remove from heat.
5. Toss in the Thai basil leaves, letting their heat wilt them briefly, then serve immediately, spooning extra sauce over the chicken.