Ingredients:
- 2 Beacon Seaweed Chicken Whole Leg
- 150g sliced ginger
- 8 cloves garlic
- 2 red chillies
- 2 stalks spring onion
- 50g basil leaves
- 3 tbsp sesame oil
- 2/3 tbsp oyster sauce
- 1 tbsp soy sauce
- 3 tbsp rice wine
- 1½ tbsp rock sugar
- 200ml water
Marinade:
- 1 tbsp soy sauce
- ½ tbsp potato flour
Steps:
- Cut the two Beacon Seaweed Chicken Whole Leg into pieces.
- Add in the marinade and marinate the chicken for half an hour.
- Slice the ginger, garlic, and chilies. Only take the white part of the spring onion.
- Deep fry the chicken in a hot pan, remove it.
- Pour in sesame oil, sauté sliced ginger and garlic until fragrant, add in rock sugar and stir fry.
- Add the spring onions and chicken and stir fry, then pour in the soy sauce and oyster sauce.
- Stir fry until the chicken is slightly caramelized, then pour in 200ml of water to simmer the chicken.
- Add in the red chilies and wait until the chicken gravy is slight absorbed, then add in the rice wine and the basil leaves.
- Simmer for a while before serving.