Taipei Food-three Cup Chicken

Name: Taipei Food-three Cup Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Tender chicken; 5g Red chili; Some shallot; 50g Basil; 120g sesame oil; 50g Small onions; Some ginger; 30g Garlic cloves; 150g Rice wine; 120g Soy sauce

by Liangsheng intentionally

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Taiwan’s famous dish, Sancup Chicken, is an indispensable dish in Taiwanese banquets. There is a saying, "It’s not an authentic Taiwanese restaurant who can’t make Sancup Chicken." This shows the status of Sancup Chicken in Taiwanese cuisine. About Sancup Chicken The source, there is a warm legend. There used to be a poor mother in Taiwan. The family was very poor, so she could only kill the old hen to entertain the guests. Because she was afraid that it would not be fragrant, she picked a kind of vanilla from the yard of the family called "Nine-story Pagoda" as a condiment. Boil in the pot. Because there is only one woman in the family who has to cook and greet the guests, the chicken dries up quickly, but I didn’t expect it to be more fragrant and more delicious. This is the story of Sanbei Chicken, which is actually named Because of its seasoning, "a cup of soy sauce, a cup of sesame oil, a cup of rice wine", this dish is very fragrant, from the preparation to the end to the table, the whole room is filled with this fragrance, the chicken pieces are very fragrant and delicious."

Taipei Food-three Cup Chicken

1. Ingredients: half a tender chicken, ginger, garlic cloves, chili, small onions, nine-layer tower, green onions, a small cup of Cantonese rice wine, a small cup of sesame oil, and a small cup of soy sauce (I use three seasonings for soy sauce, respectively. Taiwan Jinlan Soy Sauce Cream, Maggi Fresh Soy Sauce, Knorr Sauce, the ratio is 1;1;1, these kinds of seasonings may not be available in supermarkets, so they can be changed to Maggi Fresh Soy Sauce, Lee Kum Kee Oyster Sauce, Steamed Fish Soy Sauce, 3. The amount of the cup should be increased or decreased according to the amount of ingredients. I use half a chicken, so use less, and more for the whole chicken. And if it’s a self-raised stupid chicken, the meat is relatively firm. Put more, you can stew more)

2. First cut the chicken into pieces,

3. Then slice the ginger, tie the green onions into a knot, all the ingredients are ready

4. Put the chicken in the pan and fry it dry, and fry out the water and excess fat on the outer surface of the chicken, just like a sponge. If you want the sponge to absorb water, you have to squeeze out some of the original water from the sponge.

5. Then fry it and pour it on the plate, wash the pot

6. Pour one third of the sesame oil in the pot,

7. Then pour in garlic cloves, ginger slices, small onions, green onion knots, and chili to fry until the aroma (the sesame oil in this dish is divided into 3 times)

8. Then add the chicken nuggets and stir fry until fragrant

9. Then pour in the secret soy sauce and stir-fry evenly

10. Pour the Cantonese rice wine

11. Then pour one-third of the sesame oil

12. Then add a star anise,

13. Put the lid on, simmer on low heat until the soup thickens,

14. During the period, open the lid and turn over the chicken once,

15. Then add the nine-story pagoda and dress up evenly, then pour the last third of the sesame oil into the pot, and the whole room is fragrant.

Tips:
I made soy sauce with three kinds of seasonings, namely Taiwan Jinlan Soy Sauce, Maggi Fresh Soy Sauce, and Knorr Sauce. The ratio is 1; 1; 1. These kinds of seasonings may not be available in supermarkets, so they can be changed to Maggi Fresh Soy Sauce, Lee Kum Kee Oyster Sauce, Steamed Fish Soy Sauce, the amount of three cups should be increased or decreased according to the amount of ingredients. I used half a chicken, so less, and more for the whole chicken, and if it is The stupid chickens raised at home have relatively firm meat, so you should put more, you can stew more)