Taiwan's clay-pot classic. Chicken thighs slow-cooked in equal parts toasted sesame oil, soy sauce and Shaoxing rice wine until the sauce reduces to a glaze that clings to every piece. Whole garlic cloves and slices of aged ginger turn sweet in the pot; Thai basil finishes off the heat.

San bei ji translates literally as three-cup chicken, named for the three equal measures of sesame oil, soy and wine that define the recipe. The kecap manis here is a non-traditional substitute for Taiwanese black soy that adds a touch of caramel sweetness; if you can find the real thing, use it.

The clay pot matters more than the ingredients. The unglazed interior of a Chinese sand pot holds heat evenly and gives the chicken its signature slow-simmer texture. A heavy cast-iron Dutch oven is the closest substitute for a home kitchen; the standard non-stick pan won't deliver the same depth.

The garlic and ginger go in whole, not chopped. Six cloves of garlic with the skins on (peeled), 5cm of old ginger sliced thick. They infuse the sauce over the cook and turn into soft, sweet jammy bites by the end. Thai basil leaves added off the heat in the last minute wilt against the residual warmth and release their licorice perfume. Serve over white rice; a cold Taiwan beer alongside.