Taiwan-style Three-Cup Chicken (台式三杯雞)

A cup of sesame oil (replaced by veggie oil below), a cup of rice cooking wine, and a cup of light soy sauce, make the Three Cups for cooking this chicken dish.  Adding basil leaves at the end gives it quite a unique flavor that can only be found from Taiwanese-style dishes.

1. Get two boneless and skinless chicken legs (or 1.5 - 2 lbs of chicken breast).  Cut into bite size, remove any extra fat, and drain out extra fluid.  Note- No need to marinate.  
2. (High Heat) Pour 4-6 Tbsp of veggie oil into a flat bottom cooking pan.  When the oil is heated up, add the chicken piece into the oil and stir every minute for 4-5 minutes.  
3. (High Heat)  Leave an opening in the middle of the cooking pan by pushing the chicken  pieces to the side of the pan.  Place 4-6 slices of ginger, 2-3 cloves of chopped (or minced) garlic, and 4-6 pieces of chopped red chili pepper (optional) in the opening, stir, and cook for a minute. Add 3 Tbsp of rice cooking wine, 3 Tbsp of light soy sauce, let simmer under closed lid for 4 - 5 minutes.  Open the lid and cook for another 4 - 5 minutes (to reduce the fluid produced from chicken meat).
4. Add 1 - 2 cup of basil leaves (leaves only) on top of the chicken in the pan, cover the lid for 30 seconds.  Turn off heat, mix the basil leaves with the chicken, and serve.  Here is a picture of the finished product.