San Bei Ji (Three-Cup Chicken)

foodandwine.com

happycook

½ 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 ½ ounces total) scallions, cut into 1-inch pieces (about ½ cup)

2 small (about ⅛ 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

¼ cup light soy sauce

1 tablespoon dark soy sauce (if unavailable, increase light soy sauce to ⅓ cup)

¼ cup rock sugar or 2 tablespoons granulated sugar

2 cups packed Thai basil leaves

Steamed white short-grain rice

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