Heat cooking oil in a claypot or heavy-bottomed pan over medium-high heat. Add ginger slices and smashed garlic, sauté until fragrant, about 2 minutes.
Add the chicken pieces and stir-fry until the skin is lightly browned, about 5-7 minutes.
Pour in light soy sauce, rice wine, sesame oil, and sugar. Stir to coat the chicken evenly.
Bring the sauce to a simmer, then reduce heat to low, cover, and braise for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Just before serving, stir in the fresh basil leaves. Cook for another minute until the basil wilts and its aroma is released.
Serve hot immediately.
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