Ingredients:：

　　Chicken:Chicken clod:200 grams

Basil: 50 grams

Dry:chili peppers:2 pieces

　　Dark soy sauce:A little bit

Rice wine: 50 ml

Black vinegar:1 tablespoonOlive oil paste:

1 tablespoon

Sesame oil:

　　A little bitOlive oil:

1 tablespoon

1. Heat a wok and add 1 tablespoon of olive oil, then add chicken clod and stir-fry over medium heat until the chicken turns white. Add chili peppers and a little dark soy sauce, then increase heat to high.

2. Stir-fry until the surface is slightly charred.2. After the chicken is slightly charred, add 50 ml of rice wine and continue stir-frying over high heat.Boil for 3 minutes.3. Add 1 tablespoon of black vinegar and 1 tablespoon of soy sauce paste, then continue stir-frying until the sauce becomes thick.3. Once the sauce is thick, drizzle with a little sesame oil, add fresh basil leaves, cover the wok, and simmer for 2-3 minutes before serving.

The sauce becomes rich and thick, then drizzle with a little sesame oil and add fresh basil leaves, cover the pot and simmer for 2-3 minutes more.