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Tender chicken is braised with garlic clove and ginger root inside a sweet and savory sauce. [Photograph: Cathy Erway]
Cooked in soy sauce, grain wine, and sesame oil, and packed with loads of whole garlic clove cloves, slices of ginger root, and fresh Thai tulsi, this classic Taiwanese chicken dish is an ideal indication of precisely how good an over-abundance of flavor could be.
- The bold and flavorful cooking liquid is amazingly easy, produced from equal parts soy sauce, sesame oil, and grain wine.
- By cooking the garlic clove and ginger root within the oil first, then adding the chicken and cooking liquid, the whole dish can be created rapidly in only one skillet or wok.
- Two choices for dicing the chicken permit you to choose from a classical version (using the chicken reduce 3-inch, bone-in pieces), or perhaps a more home-prepare-friendly version (using the drumsticks left whole and also the thighs decline in half along—but not through—the bone).
Note. If buying chicken from the butcher, request pieces to become chopped to three-inch pieces using the bones in and skin on.
Special equipment:
Large wok or deep skillet
Serious Eats Taiwanese Three Cup Chicken (San Bei Ji) Recipe Studying Options: Cooking Mode
Ingredients
- 1/4 cup Asian sesame oil
- One (1-inch) piece fresh ginger root, peeled and thinly sliced into models
- 12-15 medium garlic clove cloves, peeled
- 1-2 fresh Thai red chilis, stemmed and halved
- 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along across the bone, wings split in the joint, and drumsticks left whole
- 1/2 cup grain wine
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 2 cups fresh Thai tulsi leaves (from 1 large bunch)
- Steamed white-colored grain, for serving
Directions
Heat sesame oil inside a large skillet or wok over medium-high temperature until shimmering. Add ginger root, garlic clove, and chilis and prepare until very aromatic, about one minute.
Add chicken pieces towards the skillet in one layer and prepare, tilting the pan if required to submerge all pieces within the oil, for one minute. Switch chicken pieces and prepare for one minute longer.
Add grain wine, soy sauce, and sugar and produce to some boil, stirring to dissolve the sugar. Reduce heat to some simmer. Partly cover the skillet to avoid splashes of oil and prepare, turning the chicken pieces every couple of minutes, before the chicken is cooked through, about fifteen minutes. Stir in Thai tulsi and take away from heat. Serve immediately with grain.
