In a wok or large heavy pot, heat sesame oil on medium high heat. Add ginger and garlic until slightly browned. Once garlic is slightly brown, add chicken and parcook for 5 minutes. Deglaze the pan with Shaoxing wine and cook off alcohol for 3-5 minutes. Add soy sauce, dark sweet soy sauce, rock sugar, and MSG. Let chicken cook for 15 minutes on medium low heat. After 15 minutes, raise heat to high and reduce liquid until sauce consistency. Turn off heat and add Thai basil. Serve and enjoy with a warm bowl of rice!
