Braised Chicken with Basil (三杯鸡 aka 九层塔焖鸡）

These few days I nearly go into hibernation because of the foggy cold weather. My camera is yet to come back, not sure when the service centre will done with it! Many baking and cooking on the list, but without good sunlight and with the auto camera really make me feel like a cripple. Looking into my computer, there are more than 60 posts flagged as  unpublished, I think I better do something with some on it or later means never. 

This braise chicken with basil from my garden is indeed a delicious dish. First time trying out this dish was at a restaurant in Singapore Gillman Village, that time I was pregnant with my son and I love this dish enough to go there two times in a week for many months until I delivered :) Now the place has been converted to be name as Gillman Barracks a centre for the creation, exhibition and discussion of contemporary art, in the city of Singapore (if I'm not mistaken) 

The soul of this dish is in the fragrance of basil leaves, with fresh basil in my garden really make a different. I'm using the recipe from Carol with minor modification as I find the colour of the chicken is not able to turn brown if without sugar. 

Recipe from Carol
Ingredients:
3 big boneless chicken drumsticks cut into small (you may use drumlets)
8~10 cloves of garlic, peeled
some basil leaves
red chilli (omitted)
4~5 sliced ginger

Seasoning:
4 tbsp sesame oil 
3 tbsp soy sauce 
4~5 tbsp Chinese rice wine 
1 tbsp dark soy sauce (for darken the chicken)
2 tbsp sugar 
150ml water

Method:
1. Heat the wok, add the sesame oil and fry the ginger with it until fragrant. Add garlic, red chilli (if using), stir fry for 2 mins.
2. Add the chicken cubes, stir fry until it turn brown, add the soy sauce, Chinese rice wine and other seasoning. Add water.
3. Pour all the ingredients into a clay pot, cover. With medium heat, let it braise until the gravy dry out. Stir in the basil leaves, transfer the chicken to serving plate.