Homemade Three Cup Chicken

Name: Homemade Three Cup Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Chickens; 5 to eight slices ginger; A handful Nine-story pagoda (basil); 1 end garlic; 4 spoons Rice wine; 1 spoon Soy sauce; 1 spoon crystal sugar; A shallot; Some Black sesame oil

by Bell Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Three-cup chicken is a traditional famous dish in my country, but there are different ingredients that are not so homely. All the three-cup chicken this time has been adjusted to make it more suitable for home cooking. But the soul of the three-cup chicken, basil leaves, cannot be omitted, otherwise the taste of the three-cup chicken will not be lost.
Basil is a commonly used spice in western food. I planted a few pots myself and made three cups of chicken. You can also make green sauce, fried shrimp, and fried pasta are all good ingredients. In addition to its own unique aroma, it is also very useful for removing fishy.

Ingredients

1/2 Chickens
5 to eight slices Ginger
A handful Nine-story Pagoda (basil)
1 end Garlic
4 spoons Rice Wine
1 spoon Soy Sauce
1 spoon Crystal Sugar
A Shallot
Some Black Sesame Oil

Homemade Three Cup Chicken

1. Prepare the seasoning

2. Wash the drumsticks and chop them into small pieces. Take the basil leaves and set aside.

3. Cut green onion into sections, slice ginger, and cut garlic in half.

4. Wash the pot with blanching water and cold water. The purpose of the cold water pot is to remove the blood stains in the chicken, and also to remove the birdy smell of the chicken to the greatest extent. After blanching, remove and rinse for later use

5. Pour proper amount of sesame oil after the pot is heated.

6. Saute the ginger slices first. The ginger slices are more resistant to frying. Fry until brown and dry, then add garlic cloves. Then add the scallions and stir fry.

7. After sautéing the ingredients, pour the chicken nuggets and stir fry until the fragrant flavor is achieved.

8. Add the most important seasoning. The seasoning is the so-called "three cups"-rice wine + soy sauce + rock sugar, the dosage ratio is 4:2:1. If there are more fried chickens, just adjust it yourself.
When the soup is almost harvested, add basil leaves, cover the pot and simmer.