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Chop the through the bone into large chunks, roughly 5 cm across. Bone-in pieces give the sauce its depth; ask the butcher to do it if you can. Slice the into thick coins. Leave the skin on, it is there to perfume the oil. Smash the cloves with the flat of your knife and pull the skins off. Leave them whole so they turn soft and sweet, not bitter. Snip the into short lengths and shake out the seeds. Pick the leaves from the stems and keep a few stems for the pot. The stems carry the perfume; they are not there to be eaten.
Bone-in, skin-on chicken is not negotiable here. Boneless thigh goes dry before the sauce reduces.
- Chicken thighs
- Ginger
- Garlic
- Dried chillies
- Thai basil
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