Three Cup Chicken

Ingredients

• 450 g Chicken Thigh
• 25 g Ginger
• 8 pcs Garlic
• 3 tbsp Toasted Sesame Oil
• 3.3333333333333335 tbsp Soy Sauce
• 3 tbsp Shaoxing Rice Wine
• 2 tsp Rock Sugar
• 0.5 tsp White Pepper
• 12 g Thai Basil
• 2 pcs Scallion

Method

1. Pat {chicken_thigh} dry and season all over with {white_pepper} so it browns cleanly and stays savory to the bone. Slice {ginger}, lightly crush {garlic}, and slice {scallion}.
2. Heat a clay pot or large skillet over medium-high heat, add {toasted_sesame_oil}, then lay in {chicken_thigh} without crowding. Sear until deeply golden on both sides, turning once, so the sauce will cling to a flavorful crust.
3. Lower to medium heat, add {ginger} and {garlic}, and sauté until fragrant and lightly golden. Stir in {soy_sauce}, {shaoxing_rice_wine}, and {rock_sugar}, seasoning the pot in layers as the sauce loosens the fond and turns glossy.
4. Reduce to medium-low heat and simmer, turning {chicken_thigh} occasionally, until the sauce is syrupy, lacquered, and the thickest part reaches safe doneness. The liquid should cling rather than pool.
5. Turn off the heat and immediately fold in {thai_basil} and {scallion} so the leaves wilt but stay bright. Taste the glaze and adjust with a final splash of {soy_sauce} if needed for balance.