Ingredients
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1 ginger
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1/2 onions
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1 dried red chiles
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6 garlic cloves
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3 basil
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2 chicken legs
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Seasonings
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5 tablespoons sesame oil
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2 tablespoons soy sauce
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7 tablespoons rice wine
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2 teaspoons salt
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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. |
