台式三杯鸡 Taiwanese Three-Cup Chicken

材料（3人份）：
鸡肉- 半只
姜片- 10片
蒜头- 8瓣（拍烂）
洋葱- 1颗（切块）
红辣椒- 1根（切片）
九层塔- 1 碗

调味料：
麻油- 2 汤匙
酱油- 1 汤匙
黑酱油- 1/2 汤匙
花雕酒- 2 汤匙
冰糖- 2 茶匙

做法：
1. 热锅下麻油，爆香姜片，蒜头，洋葱和红辣椒。
2. 加入鸡肉，翻炒至半熟。
3. 倒入酱油，黑酱油和冰糖，翻拌均匀，盖上锅盖，以中小火煮约10分钟。
4. 加入九层塔，翻拌均匀，继续煮约5分钟或至汁收干。
5. 最后，沿着锅边倒入米酒，煮2分钟即可。

Ingredients (3 servings):
Chicken- Half
Ginger- 10 slices
Garlic- 8 cloves (Smashed)
Onion- 1 nos (Cut into wedges)
Red chili- 1 nos (Cut into slices)
Thai basil leaves- 1 bowl

Seasoning:
Sesame oil-  2 Tbsp
Soy sauce-  1 Tbsp
Dark soy sauce-1/2 Tbsp
Huadiao wine- 2 Tbsp
Rock sugar- 2 tsp

Method:
1. Heat a pot with sesame oil, sauté ginger, garlic, onion and red chili.
2. Add in chicken, stir-fry until half-cooked.
3. Add in soy sauce, dark soy sauce and rock sugar, stir well. Cover with lid and cook over medium low heat for approx. 10 mins.
4. Add in basil leaves, stir well and cook for another 5 mins or until the gravy has thickened.
5. Lastly, drizzle the rice wine along the edge of the pot and cook for another 2 mins. Ready to serve.