Instant Pot Three-Cup Chicken with Ginger and Basil

By Sprig Originals ✓ · cooked up in Sprig

Taiwan's classic san bei ji, made in one pot on a single pressure cycle. Sesame oil, soy and rice wine turn into a glossy, gingery glaze that clings to tender chicken thighs, and a big handful of basil goes in right at the end. Ten minutes of prep, one pot to wash, and it eats like a takeaway treat over steamed rice.

Ingredients

• 3 tbsp toasted sesame oil
• 2 inch piece fresh ginger, peeled and cut into thin coins
• 8 cloves garlic, peeled and left whole
• 2 lb bone-in, skinless chicken thighs
• 1/4 cup soy sauce
• 3 tbsp Shaoxing wine or dry sherry
• 1 tbsp brown sugar
• 1/4 cup water

• 1 cup fresh basil leaves, lightly packed
• 2 scallions, sliced

Instructions

1. Set the Instant Pot to Sauté on normal/medium and add the sesame oil. As soon as it shimmers (about 1 minute), add the ginger coins and whole garlic cloves and cook, stirring, for 3 minutes until fragrant and lightly golden at the edges. Sesame oil scorches easily, so keep it moving and don't let the garlic go dark.
2. Add the chicken thighs, soy sauce, Shaoxing wine, brown sugar and water. Turn the thighs a few times to coat, then press Cancel and scrape the bottom of the pot clean with a wooden spoon so nothing sticks.
3. Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. When the time is up, let the pressure release naturally for 10 minutes, then move the valve to Venting to release any remaining steam and open the lid.
4. Lift the chicken onto a plate with tongs. Press Sauté on high/more and boil the sauce hard for 5 to 7 minutes, stirring now and then, until it reduces to a glossy syrup that coats a spoon (you should have about 1/2 cup).
5. Press Cancel, return the chicken to the pot and turn it in the glaze until every piece is shiny. Scatter in the basil and scallions and stir just until the basil wilts from the residual heat, about 30 seconds.
6. Serve straight from the pot over steamed rice, spooning the ginger, garlic and sauce over the top.

Chef's tips

Nutrition (per serving, estimated)

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