Stir Fried Chicken with Basil
A very appetising dish packed with aromatic flavour that goes very well with hot rice
Ingredients
- 700 g boneless chicken leg (2 pieces) - with or without skin on
- 1/2 tbsp rock sugar - or coarse sugar
- 2 tbsp sesame oil
- 2 tbsp Chinese cooking rice wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 10 clove garlic
- 6 slices ginger
- 2 red chilli, cut to fine - optional
- 1 tsp corn starch + 1 tsp water - optional
- 30 g fresh basil leaves - or coriander leaves and spring onion
Instructions
- 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.
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