Steps

1. Cut green onion into pieces, slice ginger and garlic, cut red dried pepper into pieces, and cut red pepper into small pieces.

2. Wash the basil and remove the old stems, leaving the young leaves.

3. Drain the liquid from the rice wine and remove the rice grains (I put all the rice wine in a sand cloth to squeeze out the rice wine juice).

4. Wok into the trouble to heat, popping onion, ginger, garlic and dry red pepper.

5. Into the cleaned wing root stir fry for a while.

6. Add other seasonings and boil over high heat, turn to medium-low heat and simmer for about 20 minutes.

7. Finally, when the sauce is cooked and thickened, add basil leaves.

8. Stir fry evenly can yo!

Tips

1. Three cups of chicken in the amount of fat is high, in the current advocate of healthy, low-fat dietary concepts, cooking this dish can be appropriate to reduce the amount of oil.

2. Nine layers of pagoda leaves are commonly used in the production of dishes around Southeast Asia, and mint, lavender, rosemary, etc. are "perilla" family members, it has the aroma of mint and different, in the three cups of chicken to play a unique role