1. Cut the boneless chicken thighs into 3-4 cm pieces and pat dry with kitchen paper; cut the ginger into thin, long slices and leave the peeled garlic cloves whole.
2. In a clay pot or heavy pan (or wok), heat the sesame oil over medium heat and fry the ginger for 3-4 minutes until the edges curl and turn golden.
3. Add the garlic and dried chillies and fry for another 1-2 minutes until the garlic is lightly browned.
4. Turn up the heat, add the chicken and fry for 4-5 minutes until browned on all sides.
5. Pour in the Shaoxing rice wine and soy sauce, sprinkle in the sugar, cover and braise over medium heat for 10 minutes, then uncover and cook until the sauce reduces to a thick, sticky glaze.
6. Turn off the heat, toss in the basil leaves until just wilted, and serve hot in the pot with rice.
Tip: The name refers to the equal measures of three "cups" – sesame oil, rice wine and soy sauce. In Taiwan it's made with Thai basil: if you can find it, use that, as its aniseed aroma is the soul of the dish.
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