Three cup chicken

Dry the chicken wings with paper towel.

Heat a frying pan, add the oil and coat the bottom.

Add ginger, dried red chillies, spring onion whites and halved garlic.

Stir over medium low heat three or four minutes until the garlic is soft and slightly golden.

Push the aromatics to the side and lay the chicken down so the meat touches the pan, moving the aromatics on top so they do not burn.

Fry five to six minutes on the first side, flip and brown the other side.

Turn the heat to low, clear a space in the centre, add the sugar and stir it in for two or three minutes until caramelized, then toss to coat the chicken.

Transfer everything to a clay pot.

Add the rice wine, light soy sauce and sesame oil.

Add the soaked bamboo shoot if using.

Mix, cover and cook on low for about 40 minutes, stirring every 10 minutes and flipping the chicken so the sauce reaches the top.

When the sauce is glossy and thick, turn the heat high and reduce further if too much sauce remains.

Stir in the basil, turn off the heat and serve.