Tong Chee Hwee served up a tasty Taiwanese three cup chicken with Thai basil on Saturday Kitchen.

The ingredients for the chicken are: 1 free-range egg white, 1 tsp light soy sauce, 1 tsp oyster sauce, ½ tsp cornflour, 240g corn-fed chicken thighs, boneless, skinless and cut into cubes, 5 tbsp vegetable or peanut oil, 50g onion, cut into 4cm dice, 6 dried chillis, 2 garlic cloves, peeled and sliced, 2cm fresh root ginger, peeled and thinly sliced, 2 spring onions, cut into 4cm batons and 2 tbsp Thai basil, plus 1 tbsp to garnish.

For the three cup sauce: 1 tsp ground bean sauce (soybean sauce), 1 tsp chilli bean sauce, 2 tsp seasoned rice vinegar, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing rice wine, 1 tbsp caster sugar and ½ tsp cornflour.

See more Taiwanese recipes in the book titled: Taiwanese Recipes Cookbook available from amazon now.