Three cups chicken

Method

1. Soak a 2 litre capacity claypot in cold water overnight, then pat dry before using.
2. Fill a large saucepan with water almost three-quarters full and bring to a rolling boil over a high heat. Add the chicken, reduce the heat to medium and poach for 5 minutes. Drain and set aside. This process is to remove all the impurities from the chicken.
3. Heat the oils in a wok over a medium–high heat until smoking hot, add the ginger and stir-fry until almost dried out and shrivelled up, about 1 minute. Add the garlic, spring onion and chilli, and stir-fry for another minute or until fragrant.
4. Add the chicken and stir-fry until the pieces are browned all over, about 5 minutes. Add the rice wine, soy sauces and sugar and mix well, then cover with a lid and simmer until the sauce has reduced to only a few tablespoonfuls, about 5 minutes.
5. Timing is important here. While the chicken is simmering, place the soaked claypot over a medium (not high) heat until it is really hot. Test the heat of the pot by drizzling in a few drops of oil – it should start smoking. When the chicken is ready, turn off all the heat, spoon everything in the wok into the hot claypot – be careful as it will splatter and sizzle. Quickly add the extra sesame oil and the basil leaves. Put the claypot lid on and let the chicken continue cooking with the residual heat for another 20 minutes. Garnish with coriander and serve hot with steamed jasmine rice.