This classic Taiwanese dish is warm and comforting - perfect for the cold weather. The chicken, ginger and chilli will give you a warm zingy lift. It’s also quick and speedy - prepared in 5 minutes and cooked in 7 - which means chopping board to table in under 15 minutes.
250g boneless chicken thighs, sliced into 1cm x 2.5cm cubes
Pinch of sea salt flakes
Pinch of ground white pepper
1 tablespoon cornflour
1 tablespoon rapeseed oil
Large knob of fresh root ginger, peeled and cut into large slices
2 garlic cloves, crushed but left whole
1 red chili, sliced into rings
1 tablespoon Shaohsing rice wine or dry sherry
50ml low-sodium light soy sauce
50ml toasted sesame oil
1 teaspoon caster sugar
5g Thai sweet basil
Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat then set aside.
Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger slices and fry until crispy and golden, then add the garlic and red chili and toss for a few seconds to release their flavour. Add the chicken pieces and leave for 10 seconds to sear and colour, then flip them over. Season with Shaohsing rice wine or dry sherry and stir-fry for 2-3 minutes on a high heat until the chicken is almost cooked.
Add the light soy sauce, the toasted sesame oil and sugar and cook for 5 minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to will, then take off the heat and serve immediately.
For the rice
Rinse the rice in cold water until the water runs clear
Add to 600ml of cold water and bring to the boil, put the lid on and leave to simmer for 15 minutes
Once the rice is cooked, it should fluff up with a fork