| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken legs |
| 1 |
bn |
Fresh basil |
| 2 |
tb |
Sesame oil; preferably dark |
| 20 |
sl |
Fresh ginger root |
| 2 |
|
Cloves garlic; smashed |
| 1/4 |
c |
Each: soy sauce; cooking wine |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Wash the chicken legs and remove excess fat. Chop into approximately 1-1/2"
chunks. Place in a baking dish and heat in the microwave for five minutes.
Remove, wash, and set aside. Choose the freshest and most tender of the
basil leaves, wash, and set aside. Preheat the sesame oil in the microwave
for 2 minutes. Fry the ginger and garlic in the oil for 1-1/2 minutes. Mix
in the chicken and the soy sauce, cooking wine, and sugar. Return to the
microwave and heat for 12 minutes. Mix in the fresh basil leaves and serve.
Note: I just mix all the ingredients (except the basil, which is added
after cooking) together and cook in a ceramic pot with a glass cover over
medium-low heat on a regular gas range. Also, I increase the amount of
fresh garlic used. Use whole smashed garlic cloves with the skin removed.
Posted to recipelu-digest Volume 01 Number 430 by "Diane Geary."
<diane@keyway.net> on Jan 1, 1998
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