• 4 tablespoons ginger, peeled and minced
• 1 bunch scallions, white parts only, smashed
• 1 tablespoon minced garlic
• 3 tablespoons coarse salt
• 2 tablespoons sugar
• 1¼ cups grapeseed oil
• ½ cup Shao Xing (Chinese wine), dry sherry, or white wine
• 4 tablespoons cornstarch
• 4 boneless chicken breast halves
• ¼ cup finger chiles, Thai bird’s eye chiles, or 1 red bell pepper, sliced on the bias
• ½ cup button mushrooms, thinly sliced
• ½ cup bamboo shoots, canned and sliced, washed well
• 1 cup chicken stock
• ¼ cup soy sauce
• 15 pieces Thai or regular basil, washed well

1. In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, ¼ cup Shao Xing, and 3 tablespoons cornstarch.
2. Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.
3. Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.
4. Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1½ minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.
5. Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.
6. Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.

Serves 4.