3 Cup Chicken

• 2 Medium Size (or 600g) Chicken Thigh
• 10 Cloves Garlic
• 2 Bird Eye Chilli
• 30g (or thumb size) Ginger
• 25g (or handful) Thai Basil
• 30ml Soy Sauce
• 30ml Rice Wine (Taiwanese)
• 30ml Sesame Oil
• 25-45g Rock Sugar (bashed into a fine crumble)
• 10g Black Vinegar
• 5g Dark Soy Sauce

1. Cut the chicken into chunks and chop the ginger into thin slices. Split the 2 birdseye chillies in half, lengthways. Bash and peel the garlic cloves.

2. Heat up the wok to smoking hot and add a tbsp of oil. First add the chilli and ginger.

3. Once the ginger is toasted, add the chicken. Spread it out and press it down to char it.

3. Once charred, flip the chicken and press again. When the chicken is browned all over, add the rock sugar and mix it in to caramelise the chicken.

4. Once the chicken is nicely coated, deglaze with the rice wine, then add the soy sauce and sesame oil. Now add the garlic and stir through, followed by the dark soy and vinegar. Lower the heat and cook for 10 mins. Once the sauce is reduced, add the Thai basil and stir through.

5. To serve it the traditional way, heat up a clay pot on an open flame on top of the gas ring. Add basil to the bottom, and some oil. Put the chicken into the clay pot, place the lid on and cook for 2-3 mins.

6. At the end pour a little rice wine over the lid to bring out all the flavours. Then use a towel to pick up and serve with basil on top.