1 |
whole free-range chicken, jointed and cut into small pieces |
2 tablespoons |
oil |
1 tablespoon |
sesame oil, plus 1 teaspoon extra |
5 cm piece |
fresh ginger, peeled and thinly sliced |
10 |
garlic cloves, peeled |
3 |
spring onions, cut into 5 cm lengths |
2 |
bird’s eye chillies, thinly sliced |
250ml |
shaoxing rice wine |
75ml |
light soy sauce |
50ml |
dark soy sauce |
55g |
sugar |
small handful |
basil leaves |
|
coriander sprigs, for serving |
|
jasmine rice, steamed, for serving |