Taiwanese three-cup chicken

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥜3½ tbsp sesame oil, divided
• 🥣20 thin slices ginger
• 🥣20 peeled garlic cloves
• 🥬3 spring onions, white and green parts separated
• 🍗900 g boneless chicken thighs, bite-sized pieces
• 🍗120 ml unsalted chicken stock instead of rice wine
• 🥣2 tbsp light soy sauce
• 🥣2 tbsp dark soy sauce
• 🍯1 tbsp brown sugar
• 🥬¼ tsp white pepper
• 🥬1 sweet pepper, chunked
• 🥣A generous handful fresh Thai basil or sweet basil

Let’s make it

1. Fry the aromatics gently

   Heat 3 tablespoons sesame oil with ginger, garlic and spring-onion whites over low heat. Cook until fragrant and garlic is lightly golden. Keep the heat gentle so the oil does not burn.

2. Brown the chicken

   Move aromatics aside, add chicken in a single layer and brown over medium heat, turning. Use batches if the pan is small.

3. Braise and reduce

   Add stock, both soy sauces, sugar and white pepper. Cover and simmer for 10–15 minutes, until chicken is cooked through. Add pepper and onion greens, then cook uncovered until the sauce reduces and the pepper is just tender. Check chicken reaches 75°C for 30 seconds.

4. Finish with basil

   Switch off the heat and fold in the basil and remaining sesame oil. Serve with rice. Twenty garlic cloves might look like a lot, but gentle cooking softens their sharpness.