Name: Homemade Three Cup Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken leg; 1 piece Basil; 6 Small onions; 3 tablespoons Xibei Braised Soy Sauce; 3 tablespoons Rice wine; 1 tablespoon lard; 6 Millet spicy; 5 Hangjiao; 4 slices ginger; Less release salt; Some Sugar

Homemade Three Cup Chicken

by Eggplant and Crayfish

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

"Three Cup Chicken" actually originated in Jiangxi and is actually a Hakka cuisine. The continuous migration of the Hakka family brought this dish to Taiwan. Over the long years, the lard was removed and the Taiwan specialty black sesame oil was added. The Taiwanese rice wine has become the popular Taiwanese three-cup chicken (a cup of soy sauce, a cup of sesame oil, and a cup of Taiwanese rice wine).

The traditional three-cup chicken is made here, which is almost the original appearance of the three-cup chicken. It is a very simple home-cooked dish that everyone can cook and do well. The addition of Jin Buhuan and small onions (red shallots) give this dish an extra layer of fragrance; the spicy and sweet soup is used to mix rice, which is absolutely perfect. "

Homemade Three Cup Chicken

1. Wash all the ingredients, chop the chicken legs into pieces, cut the small onions into small pieces, and chop the millet peppers and hang peppers.

2. Put the lard in the pot and heat up, add the ginger slices and sauté fragrant, then pour the chicken and stir fry, add the rice wine, and stir fry on medium heat until the chicken is browned.

3. Add small onion cubes and stir fry, drizzle the dark soy sauce, add a little sugar and salt to taste Evenly, add a small amount of water to boil

4. Collect the juice over high heat, sprinkle it into the nine-layer pagoda leaves, and quickly stir well to get out of the pot.

5. Load a good-looking plate, set it out a little, take a picture, come with a bowl of rice, sit down and eat!

Tips:
1. The original meaning of "three cups" refers to a cup of lard, a cup of soy sauce, and a cup of rice wine. The actual amount is different.
2. Ginger is a perfect match for chicken. When it is first cooked, the ginger and chicken can be stir-fried for a while, and the juice will be basically dried.
3. If you want to make Taiwanese three-cup chicken, replace the lard with other cooking oil, and pour some sesame oil before serving, preferably black sesame oil.