材料：
• 鸡肉2.5 磅
• 大葱 (1根)
• 蒜 (3粒)
• 干辣椒 (3个)
• 生姜 (1小块)
• 芝麻油 (2汤匙)
• 植物油 (2汤匙)
• 绍兴花雕酒 (6汤匙)
• 生抽 (4汤匙)
• 老抽 (4汤匙)
• 冰糖 (15克)
• 九层塔 15 片叶子
鸡肉切块后，放入烧开的水中焯一下，捞出洗净沥干备用
锅中先下2汤匙的植物油，待其5成热时，再加 2汤匙的芝麻油。
待油温6成热时，放入葱、姜、蒜和辣椒。
待炒出香味来后，加入鸡块，翻炒片刻。
加入九层塔。
加入6汤匙的花雕酒。
加入4汤匙的老抽。
再加入4汤匙的生抽。
加入15克的冰糖，翻炒均匀。
盖上锅盖，用小火焖煮至汤汁快收干时即可关火盛出．
小窍门：
1.这道菜所需的主要调味品就是酒、酱油和油，所以全程不要加水和盐。

2.这道菜的麻油很关键，可以提香。

3.麻油不能油温过高，所以要比植物油晚放入锅中。

4.焖煮过程中，尽量少开锅盖，避免香气流失。

5.做这道菜须用小火焖，这样鸡肉能够很好的入味。火太大的话，汤汁马上收干，鸡肉不能入味。
Ingredients：
• Chicken 2.5 lb
• Scallions (1 )
• The garlic (3 cloves )
• Dried chilies (3 pieces)
• The Ginger (3 slices)
• The sesame oil (2 tbsp)
• The vegetable oil (2 tbsp)
• Shaoxing cooking wine (6 tablespoons)
• Light soy sauce (4 tablespoons)
• dark soy sauce (4 tablespoons)
• Rock sugar (15 g)
• Basil leaves 15 pieces

Chicken cut into chunks, precook in boiling water for a few minutes, rinse and drain
Starting with 2 tablespoons of vegetable oil in the Pan to medium high heat, then add 2 tablespoons of sesame oil, then add scallion, ginger, garlic and chilli.
Sauté until aromatic, add chicken and stir fry for a few minutes.
Add basil leaves.
Add 6 tablespoons of cooking wine.
Add 4 tablespoons of dark soy sauce.
Add 4 tablespoons of light soy sauce.
15 grams of rock sugar, stir.
Cover the pot, bring to a simmer and cook until the sauce is thickening up.

Tips:
1. We only use cooking wine, soy sauces, oil, don’t add water and salt.

2. Sesame oil is the key ingredient in this dish.

3. Don’t heat up sesame oil to a very high temperature.

4. Make sure you simmer this dish; open the lid as little as possible, avoiding the loss of aroma.