This is from one of my favourite recipe books- Claire Thomson’s ” New Kitchen Basics”. Everything i have cooked from it so far has worked well.
Heat the oil in a large frying pan over a moderate heat. Add the ginger, garlic, shallot and chillies, and cook for about a minute, until fragrant.
If you’re using uncooked chicken, lay the pieces in the pan in a single layer. Cook for one minute, then turn over and cook for another minute on the other side, until just coloured.
Add the alcohol, soy and sugar, and bring to a boil. Reduce the heat (if using cooked chicken, add it now), cover and simmer for about 25 minutes (or eight to 10 minutes if using cooked meat), until the chicken is done (turn it a few times as it cooks) or warmed through.
Remove the pan from the heat and stir in the basil. Check the seasoning, and serve immediately with rice