In a heated wok, add the sesame oil. Once the oil is hot, add the ginger and saute until fragrant. Add the minced garlic, and fry for about a minute or so.
Add the chicken. Stir the chicken around the wok for a few minutes before adding the light soy sauce, Shaoxing wine and ground white pepper.
Add dried chili and rock sugar.
Cover the wok with a lid, reduce the heat to medium and let the chicken simmer for about 20 minutes. Be sure to give the chicken an occasional stir.
Once the chicken is cooked through, add spring onion and Thai basil leaves.
Turn off the heat, and the residual heat will wilt the basil leaves and spring onion.Serve hot, with rice.