Ching served up tasty three cup chicken with oily rice and chilli bean sauce on Saturday Kitchen.

The ingredients are: 250g boneless, skinless chicken thighs, sliced into 1-2.5cm cubes, pinch sea salt flakes, pinch ground white pepper, 1 tbsp cornflour, 1 tbsp rapeseed oil, large knob fresh root ginger, peeled, cut into large slices, 2 garlic cloves, crushed, but left whole, 1 red chilli, sliced into rings, 1 tbsp Shaoxing rice wine (or dry sherry), 50ml low-sodium light soy sauce, 50ml toasted sesame oil, 1 tsp caster sugar and 5g Taiwanese nine-story pagoda leaf basil (alternatively use Thai sweet basil).

To serve: steamed jasmine rice and dollop chilli bean sauce.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.