San Bei Ji (Three-Cup Chicken)

Name: San Bei Ji (Three-Cup Chicken)
Yield: Serves 4
Ingredients: 1/3 cup, soy sauce; 1/3 cup Shaoxing wine or, dry sherry; 1 tablespoon, packed brown sugar; 1 1/2 pounds, boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 3 tablespoons, vegetable oil; 1 (2-inch) piece, ginger, peeled, halved lengthwise, and sliced into thin half-rounds; 12 , garlic cloves, peeled and halved lengthwise; 1/2 - 3/4 teaspoon, red pepper flakes; 6 , scallion, white and green parts separated and sliced thin on bias; 1 tablespoon, water; 1 teaspoon, cornstarch; 1 cup Thai, basil leaves, large leaves sliced in half lengthwise; 1 tablespoon, toasted sesame oil

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Appears in Cook's Illustrated March/April 2018, America's Test Kitchen TV

Main Courses

Chicken

Weeknight

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.

SERVES4

TIME50 minutes

has video

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...

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