Three Cup Chicken (Taiwanese Soy Sesame Oil Rice Wine Braised Chicken)

Cut 700 g chicken thigh into bite-size pieces and press dry with paper towels.

Keep the skin on if using it, since it adds richer flavor and helps the pieces brown instead of steam.

Slice 6 garlic cloves thinly and cut 20 g ginger into thin pieces.

In a small bowl, mix 3 tablespoons soy sauce, 3 tablespoons rice wine, and 1 tablespoon sugar so the sugar starts dissolving.

Put 3 tablespoons sesame oil in a clay pot or heavy pan and warm it over medium-low heat.

Add the garlic and ginger, then fry gently until the edges turn pale golden, avoiding burnt bitterness.

Add the chicken and raise the heat to medium, spreading the pieces in one layer.

Sear for about 4 minutes, turning occasionally, until the surfaces brown and excess moisture on the pot bottom mostly evaporates.

Pour in the soy sauce mixture, and when it begins to bubble, cover the pot.

Braise over medium-low heat for about 10 minutes, turning once midway, so the chicken cooks through without reducing too fast.

Uncover and boil for about 2 minutes until the sauce clings glossily to the chicken.

Continue cooking until the thickest piece reaches at least 74C, then add 1 cup Thai basil, toss for 30 seconds, and turn off the heat.