Fruity Three Cup Chicken
by Susuai Food
Favorite
Difficulty
Easy
Time
15m
Serving
3
A New Year’s Eve dinner is not just a meal, it is a symbol of family reunion, a magnet for family unity, and people’s wishes and prayers for a new year’s life. In fact, it's not just the New Year's Eve dinner, every meal served during the Spring Festival contains these meanings.
And chicken is an indispensable dish in the Spring Festival food customs, the so-called "no chicken can not be a joy, no chicken can not be a feast". "Chicken" and "Ji" are homophonic, meaning good luck.
Sancui Chicken is a well-known home-cooked dish in Taiwan. It is named Sancui because it uses a cup of Taiwanese rice wine, a cup of soy sauce and a cup of black sesame oil (or sesame oil) when cooking. Taiwan Sanbei Chicken originated from Jiangxi Cuisine Sanbei Chicken. After the Hakka brought the practice to Taiwan, they improved and innovated. They used Taiwanese rice wine instead of rice wine, black sesame oil (or sesame oil) instead of lard, and basil (nine-layered tower) was added to enhance the aroma. Thus created the Taiwanese three-cup chicken with Taiwanese characteristics.
Today’s [fresh and invincible fruity three-cup chicken] is a small innovation on the basis of the traditional three-cup chicken. It uses freshly cooked strawberry jam, plus a cup of soy sauce, a cup of cooking oil and a cup of rice wine. Put the soup and stew the chicken directly over a slow fire. After the dish is cooked, it has a strong fragrance. The chicken is soaked in the sweet smell of strawberries. The meat is tender and invincible. The taste is fresh and fragrant and not greasy, which greatly increases the appetite.
And chicken is an indispensable dish in the Spring Festival food customs, the so-called "no chicken can not be a joy, no chicken can not be a feast". "Chicken" and "Ji" are homophonic, meaning good luck.
Sancui Chicken is a well-known home-cooked dish in Taiwan. It is named Sancui because it uses a cup of Taiwanese rice wine, a cup of soy sauce and a cup of black sesame oil (or sesame oil) when cooking. Taiwan Sanbei Chicken originated from Jiangxi Cuisine Sanbei Chicken. After the Hakka brought the practice to Taiwan, they improved and innovated. They used Taiwanese rice wine instead of rice wine, black sesame oil (or sesame oil) instead of lard, and basil (nine-layered tower) was added to enhance the aroma. Thus created the Taiwanese three-cup chicken with Taiwanese characteristics.
Today’s [fresh and invincible fruity three-cup chicken] is a small innovation on the basis of the traditional three-cup chicken. It uses freshly cooked strawberry jam, plus a cup of soy sauce, a cup of cooking oil and a cup of rice wine. Put the soup and stew the chicken directly over a slow fire. After the dish is cooked, it has a strong fragrance. The chicken is soaked in the sweet smell of strawberries. The meat is tender and invincible. The taste is fresh and fragrant and not greasy, which greatly increases the appetite.
