Stir-fried Chicken Wings with Basil
1.
Put the chicken wings at room temperature in a large bowl of water, no noodles, add 1/2 tablespoon of refined salt, mix thoroughly, soak for 20 minutes, rinse when time is up, and wipe dry with kitchen paper.
2.
Chop about 2 knuckles of ginger, 1/2 red onion, and put them in the stone grove.
3.
Cut the chicken wings into two pieces, place a large pot with the ginger spring onion, pour in the chicken wings, 1/4 tsp salt, 1+1/2 tbsp light soy sauce, 1/3 tsp sugar, mixed pepper 1 /3 teaspoon, 1 tablespoon rice wine, mix well by hand and let stand for about 30 minutes.
4.
Chop the shallots, green peppers and red peppers into cubes.
5.
Wash the two kinds of basil and dry them with water.
6.
Put the pot on the stove, turn on high heat, heat the pot and put about 2 tablespoons of bottom oil, add Thai basil.
7.
Fry until the water is transparent, leave the oil in the pan, and set aside the basil.
8.
Pour in chicken wings, stir on medium-high heat until dry fragrant and golden brown, set aside.
9.
Add 1 tablespoon of base oil to the pot, raise the heat to medium high heat, add the chili and chopped shallots, and saute slightly.
10.
Add chicken wings, stir-fried basil and fresh sweet basil.
11.
Stir fry evenly and out of the pan. Enjoy!
Tips:
1. Use appropriate amount of ginger and spring onions to marinate the chicken, which can remove the fishy smell and make the chicken taste richer;
2. Friends who don't have two kinds of basil at the same time can use only one. As for the amount, if you like a stronger fragrance, put more, there is no strict requirement;
3. Add the basil twice during the cooking process for the sake of gradation of flavor;
4. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
