• 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)


  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 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.
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