San Bei Ji (Three-Cup Chicken)

Name: San Bei Ji (Three-Cup Chicken)
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

Main Courses
Chicken
Weeknight

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2018, America's Test Kitchen TV

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.

SERVES 4

TIME 50 minutes

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