Ingredients
1/2 cup sesame oil
1 three-inch piece fresh ginger, peeled and sliced into coins (about 3 tablespoons)
12 garlic cloves, peeled
2 large (about 1 1/2 ounces total) scallions, cut into 1-inch pieces (about 1/2 cup)
2 small (about 1/8 ounces total) fresh red chiles (such as Thai chiles) (optional)
2 pounds bone-in, skin-on chicken thighs and/or legs, or wings (flats and drumettes)
1 cup mijiu (Taiwanese rice wine), or Shaoxing (Chinese cooking rice wine) or dry sake
1/4 cup light soy sauce
1 tablespoon dark soy sauce (if unavailable, increase light soy sauce to 1/3 cup)
1/4 cup rock sugar or 2 tablespoons granulated sugar
2 cups packed Thai basil leaves
Steamed white short-grain rice
Directions
1
Heat sesame oil in a large skillet with a lid over medium until fragrant, 1 minute. Reduce heat to medium-low; add ginger and garlic, and let sizzle for 1 minute, being careful not to burn (reduce heat to low, if necessary). Add scallions and chiles (if using), and let sizzle for 10 to 20 seconds.
2
Push ginger, garlic, scallions, and chiles to outer edges of skillet, and arrange chicken, skin side-down, in oil. (You can crowd the pieces so that they all touch.) Increase heat to medium-high, and cook, undisturbed, until chicken skin is mostly golden brown, about 6 minutes. Add rice wine and soy sauces; sprinkle evenly with rock sugar. Bring mixture to a boil over medium-high. Reduce heat to medium; cover and simmer for 10 minutes.
3
Remove lid, and turn chicken pieces. Simmer, uncovered and undisturbed, until sauce is slightly thickened and reduced by almost half, 10 to 15 minutes. Remove from heat, and add basil, stirring until just wilted. Serve with steamed rice.