small bunch Taiwanese nine-story pagoda leaf basil (or Thai basil)
1 red chilli, sliced into rings
2 garlic cloves, crushed, but left whole
large knob fresh root ginger, peeled, cut into large slices
steamed jasmine rice, to serve
1 tsp caster sugar
1 tbsp cornflour
1 tbsp rapeseed oil
pinch sea salt flakes
50ml/2fl oz toasted sesame oil
50ml/2fl oz low-sodium light soy sauce
pinch ground white pepper
250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/陆-1in cubes
1 tbsp Shaoxing rice wine (or dry sherry)