Taiwanese Three Cup Chicken

Name: Taiwanese Three Cup Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 (three yellow chickens) Big drumstick; 15g sesame oil; 15g olive oil; 1 stage shallot; 8 slices ginger; 5 cloves garlic; 3 pcs Red pepper; 1 small handful Basil; 80g Guangdong rice wine; 20g Lee Kum Kee Light Salt Soy Sauce; 15g Donggu Yipin Fresh Soy Sauce; 5g Soy sauce; 8g crystal sugar

by Line line 3896

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There is no sesame oil at home. I used half of sesame oil and half of olive oil to fry it. The taste is very fragrant. I use three types of soy sauce: Lee Kum Kee Soy Sauce, Lee Kum Kee's Light Salt Soy Sauce, and Dong Gu Soy Sauce. Old soy sauce is for color, thin salt light soy sauce is for taste, and Donggu soy sauce is for freshness. I ran out of Taiwanese red label rice wine at home, and I used Guangzhou rice wine. My original intention of growing basil was to eat three cups of chicken, and then I discovered that there are many ways to eat basil 😄😄😄"

Taiwanese Three Cup Chicken

1. Cut two large chicken drumsticks into pieces. I bought three yellow chickens and cut them into pieces.

2. Blanch the chicken nuggets under cold water.

3. Ingredients: One section of green onion is diagonally cut into small sections, ginger is cut into 8 slices, five garlic is cut in half, and three red peppers are cut diagonally into sections. 2. Sauce: 80 grams of Guangdong rice wine, 20g of Lee Kum Kee light soy sauce, 5 grams of soy sauce, 15g of Donggu Yipin fresh soy sauce, 8g of rock sugar. The ratio of rice wine: soy sauce: sugar is 4:2:1. 3. 1 small handful of basil leaves

4. Heat the pan with cold oil, put 15 grams of sesame oil, 15 grams of olive oil in the wok, add the ginger slices, and stir-fry until the edges of the ginger are browned.

5. Add the scallions, garlic, chili and stir fry to create a fragrant aroma.

6. Add the blanched chicken nuggets and stir fry for one minute.

7. Add the mixed juice.

8. Bring the sauce to a boil, cover the pot, and simmer slowly.

9. Stew until the soup is thick, don't let it dry. Be careful to turn the chicken nuggets in the middle to prevent sticking to the pan.

10. Add a small handful of basil leaves and 3g of sesame oil, stir fry for a fragrance, turn off the heat immediately, and simmer for a minute to serve.