- 1 chicken (fresh, chopped into identical-sized parts)
- 1 sesame oil (scant cup black)
- 1 soy sauce (scant cup)
- 1 Chinese rice wine (scant cup Hua Tiao, or COGNAC!)
- 1 bulb garlic (separated into individual cloves, skins on)
- 3 slices old ginger
- 1 tablespoon rock sugar (thumb size, or 2 fine sugar - a little more or less won't hurt)
- 3 inches spring onions (large bunches of, cut into 1 inch lengths)
- 3 leaves basil (julienned)
- Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.
- Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot.
- Throw in garlic, ginger and spring onions. Fry briefly till fragrant. Add in chicken and sear.
- Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium.
- 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.
- There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.