Time
Spice
Serves
35 Min
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
Ingredients
Equipment
Preparation
780
70g
3g
36g
48g
Ingredients
3 chicken thighs 
1 lb baby bok choy
3 sprigs basil
4 scallions
12 garlic cloves
1/2 cup rice wine
1/4 cup soy sauce
3 tbsp sesame oil
12 dried thai chilis
1/2 cup jasmine riceEquipment
large skillet with lid Preparation
Set a saucepan with 2/3 cup of water and 1/4 tsp of salt on high heat.
While waiting for the water to come to a boil, wash the rice. Place the rice in a large bowl and cover with water. Swish your hands in the rice until the water becomes cloudy, and then drain. Repeat two more times.
Once the water has come to a boil add the washed jasmine rice, cover, and cook for 15 minutes.
After the rice has cooked for 15 minutes, remove the rice from heat. Keep the rice covered to allow for all the water to fully absorb into the rice.
Finely slice the scallions. Remove the basil leaves from the stem.
Cut the chicken into bite size pieces.
Coat the bottom of a large skillet or sauté pan with half of the sesame oil and place on high heat. Once the oil is hot, add the whole garlic cloves, scallions, and whole dried chiles to the pan and cook until the garlic turns golden brown.
Add the chicken to the pan and brown the exterior.
Once the chicken has browned add the soy sauce and shaoxing wine to the pan. Reduce the heat to medium and cook until the shoaxing wine and soy has reduced into a thick sauce. Add the basil leaves into the pan and toss.
While the sauce is reducing, cook the bok choy. Coat the bottom of a skillet with the remaining sesame oil, and place on medium high heat. Once the oil is hot, add the bok choy. Sauté until the bok choy begins to char. Add a 1/4 c water to the pan, and cover. Cook until all the water has evaporated, approximately 2 minutes.
Plate the jasmine rice with the bok choy. Lay the San Bei Jei on the plate and top with the reduced sauce from the pan.
Serve warm.
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