Three-Cup Chicken 三杯鸡

10 oz (300 g) Boneless chicken thigh meat with skin on - cut into chunks (you could use boned-in chicken thighs or drum sticks too)

6 pieces sliced ginger

5 cloves garlic - peeled

1 red chili - sliced

¼ cup (50 ml) soy sauce

¼ cup (50 ml) rice wine

1 ½ tbsp brown sugar (substitute with 1 tbsp granulated sugar if brown sugar is not available)

1 cup (250 ml) hot water

Vegetable oil

subheading: To serve:

One 8-inch Clay pot

2 cups loosely packed Thai basil leaves

1 to 2 tbsp sesame oil

1 tbsp black vinegar

1 tbsp rice wine

Directions at bearnakedfood.com

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