● The day before cooking, thaw the chicken thighs in the refrigerator. Rinse and pat dry before cooking. Chicken thighs don't have much fat, so no need to trim.

● Trim thick stems from the basil, wash, and dry.
● Scrub the ginger and slice thinly for easier sautéing.
● Peel the garlic or mince it for better flavor release than just smashing.
● Wash the chili and slice diagonally (for color; skip if you don't want it spicy).

● After opening, keep oyster sauce and sesame oil sealed and refrigerated. Take out only what you need for each dish, and return to storage after cooking to keep your kitchen tidy.

● Place chicken thighs skin-side down in a cold pan over low heat, without adding oil. Cover and cook for 6 minutes to render the chicken fat.

● After 6 minutes, flip the chicken pieces. Move them aside and add the ginger slices.

● Add the garlic and sauté together until fragrant.

● Add the first part of the Three Cup Sauce (1/2 tablespoon sesame oil). Stir-fry to bring out the aroma of the ginger and garlic.

● Add the second part of the Three Cup Sauce (oyster sauce) for flavor. When adding oyster sauce, pour it onto a spoon first instead of directly into the pan to avoid contamination from steam.

● Add the third part of the Three Cup Sauce (rice wine). Stir to coat the chicken evenly with the sesame oil, oyster sauce, and rice wine. Cover and cook for 5 minutes.

● After 5 minutes, the sauce should cling to the chicken. Stir to mix the flavors evenly.

● Uncover and increase to medium-high heat. Let the sauce reduce, stirring occasionally to prevent sticking. Cook until the sauce thickens and coats the chicken, as shown in step 10's photo if available.

● Add the basil and chili slices. Toss quickly until the basil is fragrant, then turn off the heat. Done!

The sauce for Three Cup Chicken should be thick and glossy. Using oyster sauce instead of soy sauce makes it easy to achieve this texture. Give it a try—you'll love it!