Three Cup Chicken (San Bei Ji)

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

Directions at epicurious.com

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