ㄧ鍋到底三杯雞，簡單無水三杯雞ㄧ次學會Three-Cup Chicken （Sanbeiji）

The chicken is tender and velvety, a little crisp at its edges, surrounded by coins of ginger and cloves of garlic. The sauce is dark and pungent — soy sauce cut through with aged rice wine , perfect for ladling onto rice. There is a sweetness in there as well, sugar and sesame against the salt of the soy. A handful or two of Thai basil added at the end imparts a floral punch.

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