Taiwanese Three Cup Chicken (San Bei Ji)
A classic Taiwanese three-cup chicken made in the Instant Pot: bone-in chicken thighs braised with sesame oil, soy sauce and rice wine, dried chilis, garlic and ginger, finished with Thai basil.
⏱️ Prep: 10 min🍳 Cook: 7 min
Nutrition
307
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1/4 cup | 60 ml | sesame oil |
| 6 | dried red chilis | |
| 1/4 cup | 60 ml | minced garlic (peel cloves, smack with the side of a knife) |
| 2 tablespoons | 30 ml | julienned ginger |
| 2 pounds | 905 g | bone-in skin-on chicken thighs |
| 1/4 cup | 60 ml | soy sauce |
| 1/4 cup | 60 ml | rice wine or pale dry sherry |
| — | salt | |
| 1/4 cup | 60 ml | Thai basil, chopped (or regular basil) |
| 1/2 teaspoon | 2.5 ml | xanthan gum (or 1 tablespoon cornstarch mixed with water for a slurry if not low carb) |
Instructions
Course: Main Courses. Cuisine: Chinese, Taiwanese. Servings: 6. Calories: 307kcal. Author: Urvashi Pitre.
- Turn your Instant Pot to Saute and when it is hot, add the oil. Once the oil is hot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
- Dump in everything except the basil.
- Cook for 7 mins, 10 mins NPR (natural pressure release).
- Open the lid and turn the pot on Saute.
- Add chopped basil leaves and stir.
- When the liquid boils, sprinkle the xanthan gum and let it thicken, or add cornstarch slurry to let it thicken.
- EAT!
Notes: For a vegetarian version, substitute tofu and/or tempeh instead of the chicken and follow all other directions as listed.