Three-cup chicken recipe

Ingredients

• 250 g boneless chicken thighs, sliced into 1cm x 2.5cm (0.5 x 1 inch) cubes
• 1 pinch sea salt flakes
• 1 pinch ground white pepper
• 1 tbsp cornflour
• 1 tbsp rapeseed oil
• 1 large knob of fresh root ginger, peeled and cut into large slices
• 2 garlic cloves, crushed but left whole
• 1 red chilli, sliced into rings
• 1 tbsp Shaohing rice wine or dry sherry
• 50 ml low-sodium light soy sauce
• 50 ml toasted sesame oil
• 1 tsp caster sugar
• 5 g Taiwanese nine-pagoda leaf basil or Thai sweet basil