- 2 lbs chicken wings, separated into wing and drummette pieces
- 1/2 cup toasted sesame oil
- 1-inch piece ginger, skin peeled and cut to 6-8 thick discs
- 6 whole cloves garlic, peeled
- 1 cup Chinese rice wine for cooking (such as Shaoxing), or substitute with dry sake
- 1/4 cup light soy sauce
- 1 tablespoon sugar
- 1 bunch fresh basil leaves
- Heat the sesame oil in a large pan or wok and add the ginger and garlic cloves. Let sizzle, stirring occasionally, until fragrant and the oil is very hot.
- Add the chicken wing pieces, preferably spread out so each of them has contact with the pan. Don’t move for about 30 seconds. Then gently turn the wings using tongs or chopsticks to fry the opposite sides.
- Let cook about 1 minute longer to lightly brown each side, then add the rice wine to the pan. Bring the wine to a boil and gently unstick any chicken, ginger or garlic pieces from the pan. Add the soy sauce and sugar and stir.
- Reduce heat to a simmer and cook uncovered, stirring every few minutes or so, until the chicken is cooked through and the liquids have nearly evaporated.
- Add the basil leaves and stir or shake around the pan until the basil is completely wilted. Transfer to a serving dish and enjoy immediately.
Source: Not Eating Out In New York
Share It To Your Friends!