Three Cups Chicken Pt. 2 (三杯雞)

Hai guys. My name's Kelley. Not sure if you remember me 'cause I haven't posted in frickin' FOREVER! But that doesn't mean I haven't been cooking! I've actually cooked more in the past year than in my entire life combined (probably 'cause I've been living in apartments this year). And my cooking style has definitely developed into a more... chaotic variety. But entropy is supposed to increase, right? (or stay the same, but let's not get into thermodynamics here).

This is a recipe for Three Cups Chicken (again) but with drumsticks this time! Mini drumsticks. That were on sale at my 99 Ranch Market for 69 cents a lb. :D food on sale makes meh happy.

Oh and sorry for the crappeh picture D:

Three Cups Chicken

• 10 mini drumsticks
  
• 6 flat slices ginger
  
• 5 cloves garlic, chopped roughly
  
• 4 tbs sesame oil
  
• 1/3 cup soy sauce
  
• 4 tbs rice wine
  
• 2 tbs white sugar
  
• handful of basil leaves (that I take from pho restaurants after eating pho!)
• salt

1. Rinse the chicken and rub it with salt (to get all that gunky stuff off!)
2. Rinse off the chicken thoroughly with water. Pat the chicken pieces dry and set aside.
   
3. Heat a clay pot (or wok) on high heat and add the sesame oil. When heated, toss in the garlic and ginger and stir-fry.
   
4. Throw in the drumsticks, and stir-fry for about 30 seconds. Add soy sauce, rice wine, and the sugar. Continue to stir-fry the chicken.
   
5. Place a lid on the wok and turn down the heat to low. Let the chicken simmer for 10 - 15 minutes or until the chicken is completely cooked (drumsticks are a little harder to cook thoroughly).
   
6. Toss in the basil leaves and stir well with the chicken for another 2-3 minutes.