Step 1

Blanch chicken chunks in hot water then drain well.

Step 2

Heat up 2 tablespoons of sesame oil with ginger and garlic in a cold wok (or a deep frying pan) over a medium heat. Fry until the ginger becomes slightly brown.

Step 3

Stir in drained chicken. Fry for 1 minute or so.

Step 4

Add rice wine, light soy sauce, dark soy sauce, and rock sugar.

Step 5

Cover the wok with a lid (keep medium heat). Cook for about 5 minutes.

Step 6

Put in bell pepper and scallions, then cover and cook for a further 2 minutes.

Step 7

Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.

Step 8

Turn off the heat. Stir in the remaining 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.

Step 9

Dish out and serve with plain rice.