Peel the garlic and slice thinly. Discard the seeds of the chili and cut in half.
Wash the basil and drain in a colander.
Heat the sesame oil in a clay pot and add the garlic and ginger to fry.
Fry gently over a low heat, taking care not to let it burn. It should become like the photo.
Add the chicken and fry until the colour changes.
Add the ingredients apart from the ★ ingredient and simmer over medium heat.
With chopsticks, turn the chicken over to avoid burning in the pot, reducing the moisture gradually. Brown as in the photo.
Add the basil.
Stir well and it's done.
Story Behind this Recipe
This is a regular dish in Taiwanese restaurants. I miss this dish living in Japan, so I tried to recreate this dish at home.
The clay pots are very effective with heat conductivity. Fry gently over low to medium heat without burning. You need to cook with a lot of oil, but it'll harden once cooled so cook in an earthenware pot so that the heat retains and serve immediately. Take care not to burn yourself though.