I 've been having this recipe for a while, a Taiwan friend of mine who taught me how to cook this said
11/2 pound chicken, removed some of the skin and chop into pieces
1/3 cup sesame oil
1/3 cup light soy sauce
1/3 cup chinese cooking wine ( i use shaoxing wine)
6 - 8 cloves garlic, peeled and lightly smashed
8 - 10 dried chili, removed seeds
15 - 18 slices fresh ginger
3 tablespoon water
1/2 teaspoon salt
3 - 4 tablespoon sugar ( depends on how sweet you want)
1/2 teaspoon corn starch, mix with 2 teaspoon water, set aside
1/2 teaspoon dark soy sauce
1/2 cup basil leaves, optional (i use parsley)
Marinate chicken for 20 minutes with :-
Salt and dark soy sauce
Heat up the wok, add sesame oil and and brown the chicken for approximately 1 - 2 minutes.
Add in the ginger slice and continue to fry for another 30 seconds, add in the garlic.
Pour in the water and add in the sugar, light soy sauce and dried chili. Fry and combine everything.
Splash in the chinese cooking wine and add the remaining of the sesame oil into the wok. Cover lid
and let it simmer for 15 - 20 minutes.
Open lid, at this moment the gravy is thickened and should be little liquid. Boil it a little longer if it is
Throw in the parsley or basil (optional), stir in the corn starch mixture and combined everything evenly
Dish up and serve with white rice.