- 400 g of chicken
- a piece of fresh ginger 2 cm
- 2 onions
- 1 tablespoon of sugar
- 4 tablespoons of soy sauce
- 4 tablespoons of rice wine
- 4 tablespoons of sesame oil
- few basil leaves
- 1 chile
Peel the ginger and cut into julienne. Cut finely onions. Cut chicken into medium pieces.
In a bowl mix, the ginger, wine, soy sauce, sugar, sesame oil and set aside.
Heat skillet with 1 tablespoon of oil, saute the chicken pieces over high heat for 1 minute, add sauce and reduce heat to medium. Cover and cook for 15 minutes.
When the liquid has evaporated add the onions, basil leaves and half the chilli cut into small pieces and seeded then mix.
Place a basil leaves for decoration and the rest of chili.
Serve with rice.