Stewed Chicken with 3-cup sauce (Taiwanese dish)

I have been Taiwan for a few times.  I like the tea plantations in Taipei very much, especially those near Maokong.  Last year I spent one day in visiting some tea plantations.  I tasted different varieties of tea and tried this yummy dish - stew chicken with 3-cup sauce there.  

The 3-cup sauce means the proportion of rice wine, soy sauce and sesame oil should be 1:1:1. Since  I would like to cook in a more light and healthy way,  I modify the proportion of the 3-cup sauce in this recipe. 

Preparation Time: 15 minutes

Cooking time: 15 minutes

Serve: 2

Ingredients:

Ø  ¼ chicken (500g) 

Ø  4 slices of ginger

Ø  3 garlic cloves (peeled and sliced)

Ø  ½ shallot (peeled and sliced)

Ø  1 small hot pepper (remove seeds and cut into strips)

Ø  1 spring onion (cut into strips)

Ø  5 tbsp water

Ø  1tsp veg oil

Ø  ½ tsp sesame oil

Ø  12g / 1 tbsp rock sugar

Ø  1 tbsp rice wine / white wine

Ø  2 tsp dark soy sauce

Ø  1 tsp soy sauce

Ø  Small handful basil leaves (12g)

Seasoning:

Ø  ½ tsp sesame oil

Ø  1 tsp rice wine

Ø  1 tsp dark soy sauce

Ø  1 tsp soy sauce

Ø  a little ground black pepper

Method:

1.	Cut the chicken into pieces. Season the chicken well with sesame oil, wine, dark soy sauce, soy sauce and black pepper for 15 minutes.
2.	Heat a casserole over medium heat, put veg oil and sesame oil into it.   Add ginger, garlic and shallot and stir fry for 1-2 minute(s).
3.	Meanwhile, add the hot pepper and chicken into the casserole and  stir fry for 1 minute.
4.	Add water, rock sugar, spring onion, soy sauce, dark soy sauce  and wine.  Stir well and cover the casserole to cook for 8-10 minutes until dry.
5.	Add basil leaves and stir, cover the casserole for 10 seconds.
6.	Serve with a bowl of rice if you like.