Ingredients
- 1 ginger
- 1/2 onions
- 1 dried red chiles
- 6 garlic cloves
- 3 basil
- 2 chicken legs
Seasonings
- 5 tablespoons sesame oil
- 2 tablespoons soy sauce
- 7 tablespoons rice wine
- 2 teaspoons salt
- 2 teaspoons sugar
Directions
Tips
1. The “Three cups” stands for sesame oil, rice wine, soy sauce.
2 To make it fewer calories, you can add less oil.
3 Do not add water to stew the chicken, which is the key to make the chicken meat aroma.
Steps
1 Done 5 minutes | Wash and cut ginger into slices. Cut onions into slices. Chop dried red chili into strips. Peel garlic and wash until clean. |
2 Done 5 minutes | Remove the stem of basil. Set aside. |
3 Done 5 minutes | Cut chicken leg into small pieces. |
4 Done 5 minutes | Add water into a pot. Blanch chicken leg until cooked. |
5 Done 5 minutes | Add oil and sesame oil to fry garlic, ginger, dried red chili over small heat. Cook until aromatic. |
6 Done 5 minutes | Add into chicken legs. Stir-fry over high heat until the meat color changed. |
7 Done 5 minutes | Pour into soy sauce, rice wine, salt, white sugar. Stir-fry until mix well. |
8 Done 15 minutes | Cover with a lid. Use small heat to stew for 15 minutes until soup almost runs out. |
9 Done 5 minutes | Top with basil and stir-fry for 30 seconds. Serve. |
