4 Chicken legs including thigh, de-boned it.
10 cloves garlic, just peeled it.
6 thin slice ginger
1 Chilli, slice it.
½ cup soy sauce
½ cup rice wine
½ cup dark sesame oil
1 teaspoon sugar
¼ teaspoon salt
Heat up wok with dark sesame oil and fry the ginger until the ginger dry up.
Add chicken legs to stir fry it until the chicken meat turn into white colour.
Add garlic, chilli and all the seasonings and cover the wok to simmer the chicken for 15~20 minutes until the sauce is dry out.
Add basil to stir fry it before place the chicken into plate to serve.