Taiwanese Three Cup Chicken

Instructions

1. Prepare the chicken
   Pat the chicken pieces dry with paper towels. This helps the chicken brown better when cooking. If the pieces are too large, cut them into bite-sized chunks, about 1-1.5 inches each.
2. Heat the oil and aromatics
   Heat a clay pot or heavy-bottomed wok over medium-high heat. Add the sesame oil, then add the ginger slices and garlic cloves. Stir-fry for about 1-2 minutes until fragrant but not burned.
3. Brown the chicken
   Add the chicken pieces to the hot oil. Stir-fry for about 5 minutes until the chicken is lightly browned on all sides. The chicken doesn't need to be fully cooked at this stage.
4. Add the liquids
   Pour in the rice wine, soy sauce, and add the brown sugar and dried chilies if using. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to medium-low.
5. Braise the chicken
   Cover and let the chicken simmer for about 15 minutes, stirring occasionally. The sauce should reduce and thicken during this time. If you want a thicker sauce, you can add the cornstarch slurry during the last few minutes of cooking.
6. Finish with basil
   When the chicken is cooked through and the sauce has reduced to a glossy consistency, add the Thai basil leaves. Stir and cook for another 30 seconds until the basil just wilts. The fragrance released by the basil is essential to the dish.
7. Serve hot
   Transfer the chicken to a serving plate, making sure to include all the sauce, garlic, ginger, and basil. The dish is traditionally served with steamed rice to absorb the flavorful sauce.