Ingredients
- Chicken wings(I use frozen and had it thawed)
- garlic
- ginger
- green onions
- slice red chili (de-seed if you don't want too spicy)
- fresh basil
- Proportion of sesame oil and dark soy sauce and cooking (rice) wine should be equal
Directions
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Heat up sesame oil in wok or pan
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Add ginger to fry in sesame oil till it exudes aroma
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Add chicken wings (that’s what I use – frozen chicken wings that have been thawed), sear the chicken to brown on all sides
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Add minced garlic, followed by dark soy sauce. Turn down heat to simmer 5-8 minutes. (Note: Taste test here – if too salty, add a little brown sugar to “tone” it down)
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Turn heat up again when sauce is bubbling, add the Chinese wine (Note: when adding wine, do not drizzle directly on the chicken; instead slowly pour wine on the sides of the pan, allowing the heated metal to evaporate the alcohol content; this way, the fragrance of the wine is retained)
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Cook till chicken is done and sauce has reduced (Note: At this stage, you can pre-heat a claypot on your stove, then pour the entire mixture into the claypot)
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Add fresh basil and red chili last, mix well
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Garnish with scallions. Best with steamed rice!