Taiwanese Three Cup Chicken (San Bei Ji)

"Tender chicken is braised with garlic and ginger in a sweet and savory sauce. [Photograph: Cathy Erway] Cooked in soy sauce, rice wine, and sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavor can be. Why this recipe works: * The bold and flavorful cooking liquid is incredibly easy, made from equal parts soy sauce, sesame oil, and rice wine. * By cooking the garlic and ginger in the oil first, then adding the chicken and cooking liquid, the entire dish can be made quickly in just one skillet or wok. * Two options for cutting up the chicken allow you to choose between a more traditional version (with the chicken cut into 3-inch, bone-in pieces), or a more home-cook-friendly version (with the drumsticks left whole and the thighs cut in half along—but not through—the bone). Note: If buying chicken from a butcher, ask for pieces to be chopped to 3-inch pieces with the bones in and skin on...."