Roasted chicken with basil | SBS Food
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serves
4
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Preparation
10 Minutes
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cook
20 Minutes
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difficulty
Simply
Ingredients
- 50ml sesame oil
- 20g Ginger, cut into julienne
- 6 Garlic cloves, finely chopped
- 2-3 red chili peppers, cut diagonally
- 500g Chicken wings, wing tip removed and halved at the joint
- ¼ cup Rice wine
- ¼ cup light soy sauce
- 20g Sugar
- 50g Thai basil leaves, picked
Instructions
- Heat the sesame oil in a wok over medium heat and add the ginger. Cook for 3 minutes or until it starts to turn golden.
- Add garlic and chili and cook until golden brown. Add the chicken pieces and stir-fry over medium heat for 5 minutes.
- Add rice wine, soy sauce and sugar and bring to a boil. Now reduce the heat and let it simmer gently. When the sauce is thick and the meat is tender, add the basil leaves (reserve a few for garnish if desired) and stir.
Chef’s notes
Oven temperatures are for conventional cooking. If using convection (fan oven), reduce temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon is 5ml; 1 tablespoon is 20ml; 1 cup is 250ml. | All herbs are fresh (unless otherwise stated) and cups are lightly filled. | All vegetables are medium and peeled unless otherwise stated. | All eggs are 55-60g unless otherwise stated.
