3 Cup Chicken! The name itself is interesting to me, and it brings back some good memories of when we were back at Taiwan, my Mama would cook it for us on cold nights. I decided to braise the chicken for 30-40 minutes to make sure the meat fell off the bones at the gentlest touch, the basil added some unexpected fragrance to the end result.

1.5 lb. chicken (I used the top of chicken drumsticks)
6 slices peeled ginger
6 cloves garlic (skin peeled and smashed)
2 tablespoons dark sesame oil
2 tablespoon soy sauce
2 tablespoon Shaoxing wine
2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves

Method:

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for at least 30 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Adapted from Rasa Malaysia