San Bei Ji - Three Cup Chicken

  • 2 pounds bone in, skin on chicken thighs
  • 1/2 cup sesame oil 
  • 3 inches fresh ginger, peeled and sliced into coins
  • 12 garlic cloves, peeled
  • 1 large scallions, cut into 1 inch stalks
  • 2 Thai chilis (optional but suggested)
  • 1 cup rice wine or dry sake 
  • 1/3 cup CinSoy Soy Sauce 
  • 2 tbsp granulated sugar
  • 2 cups Thai basil 
  • Steamed rice for serving

1. Heat sesame oil in a pan over medium heat for one minute. Reduce heat to low and add ginger and garlic. Cook for 1 minute. Add scallions and chilis and cook for an additional 30 seconds.

2. Remove aromatics from the pan and set aside.

3. Bring heat up to medium high. Arrange the chicken, skin down, in the pan. Cook for about 5-7 minutes undisturbed or until skin is golden brown.

4. Mix the aromatics with soy sauce, sugar and rice wine. Pour the mixture over the chicken and bring to a boil.

5. Reduce heat to medium and cook covered for 10 minutes.

6. Flip the chicken pieces and cook uncovered for another 10-15 minutes. The sauce should thicken and reduce and the chicken should be cooked through.

7. Remove from heat and add in the basil to wilt.

8. Serve over steamed rice.

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