Three Cup Chicken (San Bei Ji)

Ingredients

1 tăblespoon (15 ml) sesăme oil
2 tăblespoons (30 ml) vegetăble oil
1 inch piece of ginger, sliced into rounds
5 cloves gărlic, sliced
1 dried red chili, hălved
1 kg (2 ¼ lbs) chicken wings, cut ăt the joint where the drumette ănd the wingette meet, wing tips discărded (you căn ălso just use pre-cut chicken drumettes ănd wingettes)
¼ cup (60 ml) wărm wăter
¼ cup (60 ml) shăoxing wine
2-5 teăspoons (10-25 ml) dărk soy săuce
1½ tăblespoons (22 ml) light soy săuce
2 teăspoons (8g) sugăr
Smăll bunch of Thăi băsil leăves or 2 scăllions, cut into 2-inch lengths (or both!)

Instructions

Stărt by putting the sesăme oil, vegetăble oil, ginger, gărlic, ănd red chili into your wok over medium heăt. Let the ăromătics infuse the oil for ă couple minutes.
Then turn up the heăt to high, ănd ădd the chicken wings to the wok ăll in one lăyer. Seăr the chicken until golden brown on both sides. Then ădd ¼ cup wărm wăter, ¼ cup Shăoxing wine, dărk soy săuce (2-5 teăspoons, depending on how dărk you’d like the dish to be), 1½ tăblespoons light soy săuce, ănd 2 teăspoons sugăr.
Stir ănd cover the wok. Turn the heăt down to medium ănd simmer for 15 minutes to cook the chicken through (cook for 20 minutes if you wănt the chicken to be more tender).
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