San Bei Ji (Three-Cup Chicken)
Our take on this Taiwanese classic retools the original one-cup-each formula for the soy sauce, sesame oil, and rice wine, and streamlines the method.
WHY THIS RECIPE WORKS
Some recipes for Three-Cup Chicken call for simmering a whole chicken that has been cut into pieces in 3 cups of sauce until the sauce reduces to a glaze, a substantial investment of time. We start with boneless, skinless chicken thighs, wh...