Take a deep pan, warm it up slightly and pour in the 40 ml of oil.
Add the ginger and fry until its fragrance is released.
Add the chopped green onions and garlic, stir fry evenly.
Next, add the chicken wings,and stir fry evenly.
Add the soy sauce.
And of course, do not forget to add the wine.
Sugar is also an important seasoning for Three Cup Chicken, of which you will need 25 grams (I have used white sugar).The two advantages of adding sugar are that it increases the taste of the dish, and the sugar caramelizes at high temperatures giving the chicken a gorgeous shiny, reddish color.
Quickly stir in the sugar. Put the lid on the pot and stew for four minutes.
Remove the lid to reduce the liquid and once it is transparent and has caramelized, it is ready. If you continue to heat, the loss is only the moisture inside the chicken. Cooking the chicken for too long will make it dry, and it will lose taste.
Lastly, toss in the chopped basil leaves. We add the basil at the very end, just before serving because aromatic herbs are delicate and break down quickly at high temperatures.