Name: San Bei Ji (Three-Cup Chicken)
Total time: 50 min
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

Why This Recipe Works

Some recipes for Three-Cup Chicken call for simmering a whole chicken that has been cut into pieces in 3 cups of sauce until the sauce reduces to a glaze, a substantial investment of time. We start with boneless, skinless chicken thighs, which eliminated the need to butcher a whole chicken with a cleaver and cut the cooking time significantly. We also thinly sliced the scallions and ginger and halved the garlic cloves instead of mincing them to deliver balanced flavors and textures. We scaled the volume of the liquids to less than one-third the amount called for in the recipe title, using just ⅓ cup each of soy sauce and dry sherry, our substitute for rice wine, and cutting down the sesame oil to just a tablespoon of the toasted kind, which we added at the end. For deep flavor, we marinated the chicken in the soy sauce and sherry along with a touch of brown sugar. Finally, skipping browning allowed the chicken and the sauce to cook in about 30 minutes, making this recipe a viable weeknight choice.

Before You Begin

We prefer the flavor of Thai basil in this recipe, but you can substitute sweet Italian basil, if desired. For a spicier dish, use the larger amount of red pepper flakes. Serve with white rice.

Instructions

Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat; set aside.

Heat vegetable oil, ginger, garlic, and pepper flakes in 12-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8 to 10 minutes.

Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes longer.

Whisk water and cornstarch together in small bowl, then stir into sauce; simmer until sauce is slightly thickened, about 1 minute. Remove skillet from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.