Taiwanese Three Cup Chicken

Name: Taiwanese Three Cup Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 10g Green onions; 50g garlic; 5 Shallots; 2 pcs Chaotian Pepper; 20g ginger; 100ml Soy sauce; 100ml Flax oil; 80ml Rice wine; 50g crystal sugar; 20g Basil

by An Xiaochu 520

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The "three cups" in the Taiwanese three cup chicken refers to a cup of flax oil, a cup of soy sauce and a cup of rice wine. The secret is that you must add the nine-story tower, the unique fragrance can make the chicken with rich sauce not greasy at all.
In fact, Sanbei Chicken originated in Ningdu, Jiangxi, but it became more famous after being spread to Taiwan. Taiwanese Three Cup Chicken replaced the lard in the original recipe with a light edible oil-flax oil, and added a unique spice-nine-story tower.
The three-cup chicken is not difficult to make with delicious flavors and flavors. It is a very good choice for family banquets to support the scene.

Taiwanese Three Cup Chicken

1. Peel off the skin of the shallots and cut off the roots. Cut the green onions into 1cm long pieces. Wash the ginger and slice it. Cut the Chaotian pepper into oblique sections.

2. Rinse the three yellow chickens and chop the bones into small pieces 1cm wide and 3cm long. Bring water to a boil in a pot, put the chicken nuggets into the scalded water to remove the blood and drain the water.

3. Put the sesame oil in a cold pan and heat it over medium heat to 70% hot. Add the sliced ginger, whole garlic, green onions, and whole red onions to sauté.

4. Then put the chicken pieces in the pot and stir fry evenly until the surface of the chicken is slightly colored, then add soy sauce and rock sugar and stir fry for a while.

5. Add rice wine to the pot, boil over high heat, cover it, turn to low heat and simmer for 40 minutes, uncover the lid and stir once, so that the chicken pieces can evenly absorb the essence of the seasoning. When the soup becomes thick , Next chili.

6. Finally, when the soup is almost dry, add nine layers of pagoda leaves and stir fry for a few times.

Tips:
1. Nine-layered pagoda leaf is a spice commonly used in cooking dishes in Southeast Asia, and it plays a unique role in three cups of chicken. It is a close relative of the sweet basil that we usually use in western food, and it tastes more spicy. If you can't find the nine-story tower, you can also use sweet basil instead.
2. The nine-story tower can not be heated for a long time, it will lose its fragrance, so it is generally put in after turning off the fire.
3. Flax oil is actually black sesame oil. Taiwan's products are of better quality and have a very good nourishing effect. If you can’t buy Taiwanese flax oil, use black sesame oil instead.
4. The practice of three-cup flavor can also be extended to other ingredients, such as three-cup shrimp, three-cup tofu, three-cup pleurotus eryngii and so on.