Three Cup Chicken
Recipe GLPR458f68adfde6ce
A classic Southeast Asian braised chicken dish featuring tender bone-in thighs simmered in a balanced blend of soy sauce, rice wine, and fragrant sesame oil with fresh ginger and aromatic basil. The result is deeply flavorful, aromatic, and requires minimal ingredients but delivers maximum taste.
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Ingredients
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs, cut into 2–3 pieces each
2 tablespoons vegetable or grapeseed oil
6 thin slices peeled fresh ginger
1/4 cup plus 2 tablespoons white rice wine, Shaoxing cooking wine, or dry sherry
2 tablespoons soy sauce, divided
1/4 cup toasted sesame oil
2 ounces fresh Thai basil leaves, lightly packed (or standard basil)
Directions
Pat the chicken pieces dry with paper towels. This helps them brown evenly and ensures a proper sear. Season lightly with salt if desired.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan.
Sear the chicken for 4–5 minutes on each side until the skin is golden brown and crispy. The chicken does not need to be fully cooked through at this stage. Remove the seared chicken and set aside on a clean plate.
Pour off all but 1 tablespoon of oil from the pan. Add the sliced ginger and stir constantly for about 1 minute until fragrant, being careful not to let it burn.
Return the seared chicken to the pan and arrange the pieces in a single layer. Pour in the rice wine and soy sauce, stirring gently to coat the chicken with the liquid. The liquid should come halfway up the sides of the chicken.
Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cover the pan with a lid and cook for 12–15 minutes, turning the pieces halfway through, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Remove the lid and increase the heat to medium. Drizzle the sesame oil over the chicken and stir gently to incorporate. Continue cooking uncovered for 2–3 minutes, allowing the sauce to reduce slightly and coat the chicken.
Remove from heat and tear the basil leaves by hand. Scatter them over the chicken just before serving. Serve immediately while the chicken is hot and the basil is fragrant.
