Materials

• 500g / 16oz of Boneless Chicken Thigh, cut into small cubes
• a large handful of fresh basil (2oz box)
• 4 cloves of garlic, minced
• 5 slices of ginger, thinly sliced
• 4 small pieces of cube sugar (the Chinese kid, crystalline sugar?)
• 4 dried chilis
• half a cup of cooking wine
• 4 tbsp of dark soy sauce
• 4 tbsp of light soy sauce

Instructions

1. Add oil to wok over medium heat, add sliced ginger, stir until fragrant.
2. Change to low heat, add garlic and crystalline sugar. Stir until the sugar is completely desolved.
3. Add the cubes of chicken, stir fry until it is coated w/ sugar.
4. Add cooking wine, dark soy sauce, light soy sauce, and chilis. Stir until evenly covered. Turn heat up until boiling, turn back down to a simmer. Cover w/ lid until ~15 min, or until the sauce is completely thickneed.
5. Turn the heat off, add basil, stir fry until wilted. Plate.

Source

Originally from Xia Chu Fang

Materials

• 500g Chicken / Soy Chicken - cut into cubes
• peanut - handful, cooked
• 2.5 tbsp soy sauce
• 2 tbsp cooking wine
• pinch of white pepper
• 1 tbsp sugar
• 1 tbsp vinegar
• 3 cloves of garlic - minced
• 1 leek
• 2 tbsp starch
• 3-4 dried red peppers, cut

Instructions

1. Marinate the checken for 10 min with: 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp starch, some salt & white pepper
2. Prepare the cooking sauce by mixing the following in a bowl: 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp corn starch, 2 tbsp water, pince of white pepper
3. Add oil to wok, once oil is hot, add in the chicken, cook until 80% cooked, remove chicken from wok
4. Add in dried red peppers, stir fry until fragrant. Add in ginger and leek, stir fry until fragrant.
5. Add in the sauce and the cooked chicken. Mix well
6. Add in peanutes, mix well

Comments

As with all chicken recipes, you can replace chicken w/ soy chicken, which usually comes pre-cooked. So you can skip step 1 and 3.

Source

Originally from here