- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 50 ml sesame oil
- 20 g ginger, cut into julienne
- 6 cloves garlic, finely sliced
- 2-3 red chillies, sliced on an angle
- 500 g chicken wings, wingtip removed and cut in half at the joint
- ¼ cup rice wine
- ¼ cup light soy sauce
- 20 g sugar
- 50 g Thai basil leaves, picked
Instructions
- Heat the sesame oil over a medium heat in a wok and add the ginger. Cook for 3 minutes or until it starts to become golden in colour.
- Add the garlic and chilli and cook until also golden. Add the chicken pieces and stir-fry over medium-high heat for 5 minutes.
- Add the rice wine, soy sauce and sugar and bring to the boil. Now turn the heat down and gently simmer. When the sauce is thick and meat is tender, add the basil leaves (reserve a few to garnish, if desired) and stir to combine.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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