THREE CUP CHICKEN (SAN BEI JI)

Three Cup Chicken (San Bei Ji) image

Provided by Cathy Erway

Yield Makes 4 to 6 servings

Number Of Ingredients 11

½ cup sesame oil
1 (3-inch) piece fresh ginger, peeled and sliced into 12 to 15 thick discs
12 to 15 whole cloves garlic
4 whole scallions, trimmed and cut into 1-inch pieces
2 to 3 small, fresh red chiles, halved or sliced (optional)
2 pounds bone-in chicken legs, thighs and wings, cut into roughly 2-inch pieces (or substitute with whole party wings, or the drumettes and flats of the wings, separated)
1 cup rice wine
½ cup light soy sauce
2 tablespoons sugar
2 cups packed fresh Thai basil leaves
steamed rice, for serving

Steps:

Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
Stir in the basil and remove from heat. Serve immediately with the rice.