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Three-cup chicken (san bei ji)
Thigh fillets or breast fillets? In Asia, thigh fillets are the default for dishes that call for fillets. Tastier and more moist.
Course
Main Course
Cuisine
Chinese, Taiwanese
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
700
grams
chicken thigh fillets
cut into 1 ½ inch cubes
3
tablespoons
sesame seed oil
1
one-inch knob
ginger
peeled and thinly sliced
6
cloves
garlic
peeled and lightly pounded
2
chilies
or one teaspoon dried chili flakes
6
tablespoons
soy sauce
4
tablespoons
Shaoxing rice wine
1
large handful
Thai basil leaves
Instructions
Heat the sesame seed oil in a large frying pan.
Saute the chilies, ginger and garlic.
Turn up the heat to medium-high.
Lay the chicken cubes in a single layer on the hot oil.
Cook, stirring occasionally, until the chicken is no longer pink.
Pour in the soy sauce and Shaoxing rice wine.
Turn the heat to low, cover the pan and braise the chicken for about 10 minutes. Taste the sauce occasionally; you may need to add more soy sauce.
Turn up the heat. Stir in half of the Thai basil.
Continue cooking the chicken, uncovered, until the sauce is thickened and reduced.
Add the rest of the basil leaves. Cook for another minute.
Serve the three-cup chicken with rice.