Step by step

Method

4 steps

1. 1

   Heat ⅓ cup toasted sesame oil in a wok or large skillet over high heat until it shimmers and smells nutty. Stir-fry 8–10 smashed garlic cloves, about 20 thin slices fresh ginger (from a 3–4 inch knob), and optional 1–2 sliced fresh chile peppers about 2 minutes until fragrant and the garlic edges turn pale gold — don't let them burn black.

2. 2

   Add 1½–2 lb bone-in chicken pieces (thighs and/or breast) cut into chunks. Cook about 5 minutes, turning, until the exterior turns opaque and takes a little color.

3. 3

   Stir together ⅓ cup soy sauce, ⅓ cup Shaoxing rice wine or dry cooking wine, and ⅓ cup sugar (or slightly less to taste); pour over the chicken. Bring to a boil, then reduce to low and simmer uncovered about 30 minutes until the sauce reduces, thickens, and looks lacquered on the chicken. A fork should slide in easily; if the pan dries early, splash in a tablespoon of water.

4. 4

   Raise heat to high; add 1 large handful Thai basil leaves and 2 scallions cut into 2-inch lengths. Cook 2 minutes more until the basil wilts and smells peppery. Serve over steamed rice. You want glossy, savory-sweet chicken with ginger-garlic and wilted Thai basil — not dry chicken in a thin soy puddle or burnt sesame oil bitterness.