Quote from original recipe: Traditional 'three cups' dishes uses a cup each of sesame oil, soy sauce and rice wine. In this dish the amount used have been reduce to make it less oily and salty.
I cooked two pieces of boneless chicken thigh, thus half of the refrence recipe was sufficient, however the soy sauce that I was using is quite dark so I only use 1 tbsp of it.
10 cloves garlic
10-12 slices old ginger
1-2 red chili
3-4 stalks basil
1/3 cup black sesame oil
1 cup rice wine
1/3 cup dark soy sauce
1/2 tbsp rock sugar
1 cup hot water
1. Rinse chicken and chop into small pieces. Cut bigger cloves of garlic into halves.
2. Heat sesame oil to about 100 deg C, add ginger slices and fry over low heat till fragrant. Add garlic and fry till lightly browned, then add chicken and fry well over high heat.
3. Fry chicken till it turn white, then add the other seasonings and bring to a boil. Pour into a heated claypot, put the lid on the cook over medium heat till chicken is cooked through and the liquid is dry (about 150-20min).
4. Stir in slice chilli , then add the basil. Turn off heat immediately.