| 2.5 | Leaf(s) | basil |
| 1 | bulb(s) | garlic head (bulb) |
| 0.5 | bunch(s) | Green Onion |
| 3 | slice(s) | Old ginger |
| 0.5 | lb | Chicken breast |
| 1 | lb | chicken thighs no bones/skin |
| 1 | tbsp | Rock sugar |
| 0.5 | cup | sesame oil |
| 1 | cup | Shaoxing (chinese) wine |
| 1 | cup | soy sauce |
| 1 | unit | Thai bird chilli |
THIS RECIPE REQUIRES OVERNIGHT PREPARATION
0 Prep: chop up the chicken thighs and breasts. Fear not meat with bones in it. Also: slice the garlic into rounds, mince the ginger, and chop up the chili peppers (don't touch your eye after you do that!)
1 Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.
2 Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot.
3 Throw in garlic, ginger, thai red chili peppers and spring onions. Fry briefly till fragrant. Add in chicken and sear.
4 Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium.
5 Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.
6 There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.