CC license


  • 500 gm (~1 lb) chicken
  • 6 slices peeled ginger
  • 6 cloves garlic (skin peeled)
  • 2 tablespoons dark sesame oil
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)
  • large bunch of Thai basil leaves
  • 1 tablespoon baking soda (to tenderize the chicken, optional)


Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

  1. Heat up a claypot on high heat and add the dark sesame oil.
  2. Add garlic and ginger and stir-fry until aromatic.
  3. Add in chicken and do a few quick stirs.
  4. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
  5. Cover the chicken and lower the heat and simmer for 5 minutes.
  6. Add basil leaves and stir well with the chicken.
Best served immediately.


This recipe calls for dark sesame oil. Dark sesame oil is considerably more expensive, the flavour is more intense and a stronger toasted sesame fragrance.

You can skip the first step of tenderizing the chicken with baking soda.  It does makes the chicken very tender.
A wok may certainly be used if a claypot isn't available.