Taiwanese Three-Cup Chicken (San Bei Ji)

Ingredients

• 700 g bone-in chicken pieces (thighs and drumsticks), chopped through the bone into 5 cm pieces
• 3 tbsp sesame oil
• 10 cloves garlic, whole and peeled
• 10 slices fresh ginger
• 3 tbsp soy sauce
• 3 tbsp Shaoxing rice wine
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 4 dried red chillies
• 2 large handfuls Thai basil leaves

Instructions

1. 1

   Pat chicken pieces completely dry — any moisture will cause the oil to splatter.

2. 2

   Heat sesame oil in a clay pot, wok, or heavy skillet over medium heat. Add garlic and ginger and fry, stirring, for 2–3 minutes until golden and fragrant.

3. 3

   Increase heat to high. Add the chicken pieces in a single layer and sear without stirring for 3 minutes until browned. Turn and sear the other side for 2 minutes.

4. 4

   Add soy sauce, Shaoxing wine, dark soy sauce, sugar, and dried chillies. Toss everything together.

5. 5

   Reduce heat to medium-low, cover, and cook for 8–10 minutes until the chicken is cooked through, tossing occasionally.

6. 6

   Uncover, increase heat to high, and cook for 2 minutes until the sauce reduces to a sticky glaze that coats the chicken.

7. 7

   Remove from heat and immediately fold in the Thai basil leaves — they will wilt instantly in the heat. Serve directly from the clay pot with steamed rice.