Heat half the sesame oil and half the vegetable oil over very low heat. Add the ginger slices and sauté for about 10 minutes until fragrant. Add the garlic and stir-fry briefly.

Cut the king oyster mushrooms into bite-sized chunks. Add them to the pan and cook over low heat until they release their moisture.

Cut the chicken breast tenderloin into large pieces. Toss with a little cornstarch, then add to the pan. Cook over low heat until all sides turn white, then add the seasonings.

Pour the whiskey around the edge of the pan to bring out the aroma, then add the soy sauce. Stir-fry the mushrooms and chicken, then add the rock sugar to help with caramelization and color.

Add 2 tablespoons of water. Stir, cover, and simmer over medium-low heat for about 10 minutes until the sauce thickens.

Finally, add the basil leaves. Increase to medium-high heat and stir-fry until fragrant. Serve your juicy, flavorful Three Cup dish hot.