Taiwanese Three-Cup Chicken with Rice and Stir-Fried Bok Choy Chicken with Basil and Bok Choy

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Cook the rice in a rice cooker or a small pot with 300 ml water for 15 minutes, then let it rest covered for 5 minutes.

While the rice cooks, cut the chicken thighs into bite-sized pieces (about 3 cm). Peel and slice the ginger into thin coins, peel and smash the garlic cloves, and cut the bok choy in half lengthwise.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds until fragrant.

Add the chicken pieces and dried chilies (if using) to the wok. Sear for 4–5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Pour in the soy sauce, rice wine, and sugar. Stir to combine, then reduce the heat to medium-low. Simmer for 8–10 minutes, stirring once or twice, until the sauce thickens and coats the chicken (internal temperature 75°C).

While the chicken simmers, heat 1 tablespoon sesame oil in a separate skillet over high heat. Add the bok choy and stir-fry for 2–3 minutes until bright green and tender-crisp. Sprinkle with a pinch of salt.

Turn off the heat under the chicken. Stir in the Thai basil leaves until they wilt, about 30 seconds. Drizzle with remaining sesame oil.

Serve the chicken over the rice with the bok choy on the side. Pour any remaining sauce over the adult portions.