Sizzling Clay-Pot Three-Cup Chicken with Caramelised Ginger

Method

1. Cut the bone-in thighs into 4 cm pieces, pat dry and toss with the marinade soy sauce and white pepper. Leave for 15 min while you prepare the rest. Slice the unpeeled ginger into 2 mm coins, peel the garlic and leave it whole, slice the chillies diagonally and pick the basil leaves.

   Add in this stepBone-in chicken thighs, chopped 600 gSoy sauce (for the marinade) 2 tspGround white pepper 1 pinch

2. Put the sesame oil and ginger into a cold 24 cm wok and turn the heat on to low heat. Fry very slowly for 7 min, stirring now and then, until the ginger is shrivelled, curled and deep golden all over. This slow, low frying draws out the warm, toasty ginger flavour restaurants are known for.

   Add in this stepBlack sesame oil (or toasted sesame oil) 4 tbspFresh ginger (preferably mature, fibrous ginger) 50 g

   low heat

3. Add the garlic and fry over medium-low heat for 3 min until golden. Push everything to one side, add the rock sugar to the clear oil and let it melt for 1 min 30 sec, stirring gently, until it turns a light amber caramel. Do not let it go dark brown or it will be bitter.

   Add in this stepGarlic cloves 12Rock sugar, crushed 20 g

   medium-low heat

4. Add the marinated chicken skin side down, turn the heat up to medium-high heat and leave it for a minute so the skin browns, then toss to coat every piece in the caramel. Cook for 6 min in total, until the skin is golden brown in places.

   medium-high heat

5. Pour in most of the rice wine (keep about a sixth of it for the end), the soy sauce and the chillies. Bring to a boil over high heat, then lower to medium-low heat, cover with the lid slightly open and braise for 17 min, stirring every few minutes, until the meat is tender at the bone.

   Add in this stepRice wine (Taiwanese mijiu, or dry sake) 5⅛ tbspSoy sauce 3½ tbspFresh red chillies 1

   high heat→medium-low heat

6. Uncover, turn the heat up to medium-high heat and reduce for 4 min, stirring constantly, until the sauce is a thick, shiny glaze. Check the thickest piece: the juices near the bone must run clear, with no pink.

   medium-high heat

7. Put half the basil into a warmed 18 cm clay pot or cast-iron dish and tip the chicken and glaze on top. Return the wok to high heat, splash the remaining rice wine around its hot edge, let it sizzle for 30 sec and pour it over the chicken with the rest of the basil. Cover for 30 seconds and lift the lid at the table.

   Add in this stepThai basil leaves 25 gRice wine (Taiwanese mijiu, or dry sake) 0.9 tbsp

   high heat