3 Cups Chicken

Ingredients:

• 4 chicken thighs
• Ginger
• Garlic
• Rice wine
• Ghee Hiang Sesame Oil
• Feng He Garden First Extract Soy Sauce
• Feng He Garden Dark Soy Sauce
• Rock sugar
• Spring onions
• Thai basil (or regular basil)
• Red chili peppers

Method:

1. Clean the chicken thighs and chop them into bite-sized pieces.
2. Blanch the chicken by placing the pieces in a pot of cold water and bringing it to a boil to remove blood and impurities. Remove and rinse for later use.
3. Slice about 10 thick pieces of ginger, peel the garlic cloves, and cut the spring onions and red chilies into segments. Set aside.
4. In a pan, add a small amount of sesame oil and sauté the ginger until golden and aromatic. Then, add the garlic, red chili and spring onion segments, and stir-fry.
5. Once fragrant, add the chicken pieces and stir-fry. Add the sauce ingredients:
   - 8 tbsp rice wine
   - 3 tbsp Feng He Garden First Extract Soy Sauce
   - 1 tbsp Feng He Garden Dark Soy Sauce
   - 2 tbsp rock sugar
6. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the chicken is coated with the sauce.
7. Add basil leaves, cover, and let the flavors infuse.
8. Finish with a drizzle of Ghee Hiang Sesame Oil. Plate and serve — enjoy the aromatic and delicious dish!