Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. We simplify it by using chicken thighs and by cooking the chicken with everything else, then adding a brown sugar and sake sauce. The last-minute basil and the jasmine rice send up heavenly aromas.Interested in the New York Times Cooking Meal Plan? Click here to learn more.