Taiwanese Three Cup Chicken (San Bei Ji)
A Taiwanese classic made in under 20 minutes: bite-size chicken thigh pieces seared with plenty of ginger, garlic and dried chilies, then simmered in the trio that gives the dish its name, soy sauce, rice wine and toasted sesame oil, until the sauce reduces to a sticky, glossy syrup. A big handful of fragrant Thai basil goes in at the end.
At a glance
Ingredients and method are in the app
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