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Ingredients
4 servings
½ cupsesame oil
1 piecefresh ginger
peeled and sliced into 12 to 15 thick discs
12 clovesgarlic
whole
4scallions
whole, trimmed and cut into 1-inch pieces
2fresh red chiles
small, halved or sliced, optional
2 poundschicken legs
bone-in, 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 cuprice wine
½ cuplight soy sauce
2 tablespoonssugar
2 cupsfresh Thai basil leaves
packed
rice
steamed, for serving
Instructions
Step 1
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.
Step 2
Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
Step 3
Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
Step 4
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.
Step 5
Stir in the basil and remove from heat. Serve immediately with the rice.
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