Taiwanese Three Cup Chicken

by elmonte

4.7 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

After a week of rain, the nine-story pagoda grew amazingly. I liked the taste of the nine-story pagoda. I made a three-cup chicken. The traditional three-cup chicken is made with one cup each of soy sauce, sesame oil and rice wine. That's too much.
Sesame oil is not good for high temperature, so I used corn oil to stir fry. "

Ingredients

1 piece (900g) Yellow Chicken
Some Basil
1 piece Garlic

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10 pieces Ginger

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4 tbsp Soy Sauce

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5 tbsp Cooking Rice Wine
2 tbsp Corn Oil
1 tbsp Sesame Oil

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1 teaspoon Crystal Sugar

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Taiwanese Three Cup Chicken

1. Peel the chicken and cut into pieces. (My family doesn't eat chicken skins, so chicken skins are usually removed.)

2. Peel garlic, peel and slice ginger.

3. Only the leaves are taken from the nine-story pagoda and washed.

4. Heat the pot, add corn oil, and saute the ginger and garlic.

5. Put the chicken in and fry the water over high heat.

6. Pour in light soy sauce, dark soy sauce, rice wine, rock sugar and stir well.

7. Cook on medium-high heat until the chicken is cooked through.

8. Add the nine-layer tower and sesame oil and stir well.

9. The nine-story pagoda is the soul of three cups of chicken, which is too fragrant.

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