Ingredients
- 2 chicken legs
- 5 cloves garlic
- 1 small ginger
- 2 fresh chilli
- 6 stalks basil
Seasonings
- 4 tablespoon black sesame oil
- 3 tablespoon soy sauce
- 125ml cooking wine
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 125ml water
Methods
1. Chop chicken into small pieces, blanch to remove blood, rinse; slice garlic; peel ginger, slice; halve chilli, remove and discard seed, cut into small sections; discard stems from basil.
2. Heat sesame oil, stir-fry ginger until slightly burnt, add garlic and chicken, stir evenly.
3. Add chilli and all seasonings and cook until flavour is absorbed.
3. Add basil when liquid has almost evaporated, mix well. Serve.
Notes
a) The chicken must be blanched before stir-frying to remove blood and unpleasant odours. Or when stir-frying, use 2 tablespoon oil, brown the meat, remove the chicken and cook as directed.
b) Cook the ginger over low heat to reduce it's spiciness and bring out it's flavour. Stir-fry until it wrinkles up. Ginger cooked this way is wonderful, so be patient and cook on low for best effect.
