Taiwanese Three Cup Chicken

500g - 600g chicken thighs (bone in or out)
5 shiitake mushrooms (soaked in water for 2 hours if dried)
4 spring onions
5 - 6 cloves of garlic peeled but whole
5cm piece of ginger thinly sliced
2 TBSP dark sesame oil
2 TBSP chinese cooking wine (can replace with mirin)
2 TBSP soy sauce
Handful of Thai basil leaves
Salt to taste

A barbecued version of a Taiwanese classic!
Chop the thighs in half. For very tender meat marinate the raw chicken in a tablespoon of baking soda for 20 minutes, then rinse thoroughly.
Slice the softened shiitake mushrooms and cut the spring onions in 4cm lengths using both green and white parts. Start a medium fire in your BBQ and grill the chicken for around 10 minutes or until it starts to brown on the outside. It will not be cooked through but will have some delicious charcoal flavours added to it. Remove chicken from heat and place claypot or similar onto BBQ. Reduce heat to low by shutting vent or reducing charcoal. Pour in sesame oil and heat. Throw in garlic and ginger and stir for a few minutes until fragrant. Add mushrooms and spring onions and stir for a few more minutes. Add chicken, soy sauce and cooking wine and put the lid on. Simmer for 30 minutes stirring occasionally. When chicken is cooked through remove from heat, add Thai basil leaves and stir through. Add salt to season if required. Serve on steamed rice.