A very appetising dish packed with aromatic flavour that goes very well with hot rice
Author Ann Low
Prep Time 15mins
Cook Time 20mins
Total Time 35mins
Course Easy, Home meal
Cuisine Asian, Chinese
700gboneless chicken leg (2 pieces) - with or without skin on
1/2tbsprock sugar - or coarse sugar
2tbspChinese cooking rice wine
2tbsplight soy sauce
1tbspdark soy sauce
2red chilli, cut to fine - optional
1tspcorn starch + 1 tsp water - optional
30gfresh basil leaves - or coriander leaves and spring onion
Cut chicken meat to bite sizes and season with a dash of pepper
Heat wok and add sesame oil, at medium heat, add rock sugar and stir till dissolved. Then add ginger, garlic and chilli, fry till aromatic.
At high heat, drop in chicken meat and stir fry for a while, add cooking wine, light soy sauce and dark soy sauce and stir well. Cover with a lid and simmer for about 15-20 minutes at medium low heat or till meat fully cooked. Remove lid and turn back to high heat and pour in corn starch solution to thicken the sauce and stir mixture well.
Lastly throw in basil leaves and toss well, off heat. Dish up and serve immediately.