add a bit of cooking oil and chicken and brown on all sides (about 3 minutes) and remove
heat sesame oil over medium heat and cook ginger and garlic until golden then put the chicken back in
pour in the wine, soy sauce, sugar
cover and simmer at medium heat for 5-8 minutes until chicken is cooked through (periodically turning the chicken so it's basting in the sauce)
uncover and turn on high heat until liquid caramelizes (~3 min)
stir in scallions, chili, and basil
cover for 1 more minute
serve in a warm clay pot
Notes
You can also use boneless thigh or breast meat. With chicken breast though, the key is to reduce the sauce without the breast and then put the meat back into the pan at the very end.
Recipe by It's My Dish at https://itsmydish.com/three-cup-chicken/