1. Slice ginger, cut green onion into sections, whole garlic cloves, and cut chili into sections for later use
2. Cut the chicken thighs into pieces for later use (to save trouble, not deboned. If there are children, it is best to deboned)
3. Bring to a boil, pour in the chicken nuggets, blanch, remove and drain for later use.
4. Pour an appropriate amount of oil into the pot, add ginger slices and sauté fragrant, then add garlic cloves and sauté until golden brown, pour in shallots and chili until fragrant.
5. Pour the chicken nuggets and stir fry.
6. Add cooking wine, light soy sauce, dark soy sauce in turn and stir fry.
7. Stir-fry evenly, cover, turn to low heat and simmer for about 20 minutes.
8. While waiting, heat the casserole. When the soup thickens, add the basil, stir-fry evenly, pour it into the casserole, and serve after boiling. (Actually, the casserole is for heat preservation)
Tips:For this dish, it is recommended to use chicken thighs because they are tender and easy to cook. Do not release water or salt during the whole process.
