San Bei Ji (Three-Cup Chicken) for Two

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

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Appears in Cook's Illustrated March/April 2018

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.

SERVES2

TIME50 minutes

WHY THIS RECIPE WORKS

San bei ji, or three-cup chicken, originated in China and has become a favorite in Taiwan. Instead of using 1 cup each of soy sauce, sesame oil, and rice wine as the name suggests, we scaled the volume of the liquids to less than one-third ...

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