Taiwanese Three Cup Chicken

Taiwanese Three Cup Chicken

by apple loves itself

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Taiwanese three-cup chicken, I have been eager to try this dish long ago.
Last Saturday I mustered up the courage to make an attempt, and the result was great. The challenge was successful!
Far from being as difficult as I thought.
Seeing this topic, I thought that someone must be protesting there: Three cups of chicken is a famous dish in Jiangxi.
Haha, yes, when I ate that day, W and Z were fighting there. W said it was from Jiangxi. Z said that she had only heard of Taiwanese three cups of chicken. She also made a bet. Finally, I had to say something: The two women comrades quarreled, and the remaining three of us continued to eat Chinese three cups of chicken!
Later, I checked Baidu and it was said that Sanbei Chicken was a traditional Jiangxi dish, and some said it was a famous Taiwanese dish! Even dizzy!
This task of finding roots and asking ancestors is very difficult liao~
It's not that we and others can do it! !
This dish tastes sweet and salty, slightly spicy~

The must-have for this dish is the nine-story pagoda (basil). It is said that Ningbo seems to have fresh nine-story pagodas only in Metro. Metro is a long way away, and I replaced it with the dry one at home. It feels good, and it seems to be more rich~
The gloss is also very attractive~~
With the scent of sesame oil~~
If your heart beats, what are you waiting for? Hurry up and buy chicken drumsticks~~

Ingredients

Taiwanese Three Cup Chicken

1. Cut the green onion, slice the ginger, peel the garlic and use the whole one, use the whole dried chili, cut the chicken leg and remove the bone, cut the chicken into pieces, remove the blood clot, and keep the chicken skin oil (the chicken skin oil can make the chicken more fragrant~~)

2. After the water is boiled, the chicken is blanched and immediately picked up and drained

3. Put sesame oil in the pot

4. Saute the ginger slices first, then add the whole garlic head and fry until softened

5. Add the whole dried chili and shallots and sauté

6. Add the chicken and stir fry, fry the aroma

7. Put 8 tablespoons of cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of rock sugar (crush with a knife) (not add water!), stir well, and the rock sugar will melt.

8. Turn to low heat, cover the pot and simmer, this is to force out the moisture in the chicken

9. In this gap, heat the casserole empty. The casserole can heat the food in the pot evenly and maintain its original flavor

10. Stew the chicken until the sauce turns dark red, pour it into a hot casserole, add a little sesame oil

11. Put an appropriate amount of nine-story tower

12. Cover the pot and simmer for 8 to 10 seconds.

Tips:

1. It is recommended to use chicken thigh meat, because it is tender, easy to cook, and short cooking time. If you want to use whole chicken, pay attention to the heat in step 8 and don't cook it~
2. Basil is the key, indispensable, and there is no need to put salt in this dish! !

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