Taiwan Three Cup Chicken
1.
Wash the white striped chicken and cut into pieces;
2.
Wash the nine-story pagoda, remove old stems and leave tender leaves;
3.
Peel the ginger and cut into slices, peel the garlic (the large one is cut in half, the small one does not move), the stalk of the red hot pepper is removed and cut into small pieces of 1 to 2 cm long, and rock sugar is mashed;
4.
Pour soy sauce and soy sauce paste into a cup and mix, stir evenly, and make soy sauce juice. If Taiwan soy sauce and soy sauce paste are not available, 70mL light soy sauce and 30mL dark soy sauce can be used instead;
5.
Lele, I pay attention to precision in cooking, so I use a beaker, why is it called "three cups of chicken", this is the answer!
6.
Boil the soup pot with water, put the chicken nuggets and scald them to remove the blood foam until there is no blood foam again;
7.
Rinse with cold water after removing, drain and set aside;
8.
Add black sesame oil to the wok and bring it to 20 to 30% heat;
9.
Add ginger slices and half of garlic granules and sauté until fragrant. Turn to high heat when the ginger and garlic are golden brown;
10.
Add the red hot pepper and stir fry for about 10 seconds;
11.
Add the blanched chicken nuggets and the other half of the garlic, and stir-fry quickly. When the chicken is out of oil, add soy sauce, crushed rock sugar, oyster sauce and black vinegar to color the chicken;
12.
Pour red label rice wine (shaoxing Huadiao wine can be used instead);
13.
After boiling, cover the pot and turn to a low heat to simmer, turning frequently to avoid sticking the pot;
14.
Collect the juice until it is thick, add salt to taste according to personal taste, evenly sprinkle the nine-layer pagoda leaves on the surface of the chicken nuggets, turn off the heat and mix well to get out of the pot;
15.
Pick up the chopsticks and start!
Tips:
Black sesame oil has a low ignition point. If the heat is too high, it will make the sesame oil bitter and even affect the taste of the whole dish. Therefore, when sautéing ginger and garlic, sauté the ginger and garlic slowly to fragrant.
There is also the choice of chicken. If it is a broiler chicken or a three-yellow chicken, you can save some time. Today, Lele is buying a freshly killed local chicken, which needs to be cooked for a while when it is blanched, and then when it is stir-fried. You should also stir-fry for a while, don’t rush to color and stew, otherwise, if the chicken is not cooked until the final juice is collected, then use a cup = =
