Three-Cup Chicken

Pat the chicken pieces dry. If using larger pieces, make 2–3 deep cuts down to the bone to help the sauce penetrate and speed cooking.

Heat the sesame oil in a clay pot or wide cast-iron pan over medium heat. Add the garlic and ginger and cook, stirring, until golden and fragrant, about 2 minutes.

Add the dried chillies. Stir for 30 seconds.

Increase the heat to medium-high. Add the chicken pieces skin-side down. Cook without moving for 4–5 minutes until the skin is golden.

Flip the chicken. Add the rice wine and let it sizzle and reduce slightly, about 1 minute.

Add the light soy sauce, dark soy sauce, and rock sugar. Stir to combine, making sure the sugar dissolves.

Cover and cook over medium heat for 12–15 minutes, turning the chicken once halfway through, until cooked through.

Remove the lid and raise the heat to high. Cook, basting and turning the chicken frequently, until the sauce reduces to a thick, glossy coating, about 3–4 minutes.

Turn off the heat. Add the basil leaves and toss to wilt in the residual heat. Serve immediately in the clay pot or transfer to a plate. Eat with steamed white rice.