1) Cut the chicken into 1 " chunks. Combine in a bowl wih
the soy sauce , rice wine or dry sherry, sesame oil and
cornflour.Marinate for 20 minutes.
2) Peel the lemon grass to reveal the tender centre and cut
into 2" peices. Bruise with the back of a knife.
3) Heat a wok until very hot. Add the oil then the chicken
and stir fry for 5 minutes until browned. Remove the
chicken and drain off the oil.
4) Return the chicken to the wok and add all the other
ingredients except the basil leaves. Cook for 8-10
minutes, stirring occasionally, until the chicken is
cooked.
5) Add the basil leaves and stir well. Serve at once with
rice.
