2 whole leg chicken
5 cloves of garlic - chopped
1. Marinate chicken with soy sauce, 2 tbsp sesame oil, cooking wine and dark soy sauce for at least 4 hours.
2. Heat up the remaining 2 tbsp sesame oil in a wok or claypot until sizzling hot. Add in the garlic, ginger and dry chili. Stir fry until fragrant. Add in the chicken pieces and continue to stir until chicken changes color.
3. Add in the rest of the marinade liquid and sugar. Bring it up to boil, cover and cook and turn down the heat and let it simmer slowly.
4. Cook until all the liquid almost disappear and chicken is done. Check seasonings Add in the basil stir and dish out or serve it in the claypot.