Taiwanese Three Cup Chicken

Name: Taiwanese Three Cup Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken leg; 1 small handful Basil; 1 tbsp Vegetable oil; 2 pieces Shallots; 4 slices ginger; 10 cloves garlic; 2 pcs Red pepper; 100ml Taiwanese rice wine; 15ml Soy sauce; 15g crystal sugar; 10g sesame oil

by Thin gray

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The main condiments for the three cups of chicken are rice wine, flax oil, soy sauce and nine-layered pagoda. The reason for the "three cups" is a cup of rice wine, a cup of soy sauce, and a cup of flax oil. Of course, we don't really need to use three cups as the amount when cooking. The rice wine used here is Taiwanese cooking rice wine, which is also easy to buy online. As for flax oil, it is fried with sesame and flax. The taste is actually very similar to sesame oil, so you can use sesame oil, which is sesame oil.

Among them, the nine-story pagoda is also called basil, which is the soul-like existence in this dish, and it is an indispensable finishing touch. You can buy seeds or plant seedlings from the universal TB, and you can also buy fresh nine-story pagoda leaves. The three-cup chicken is served in a fresh nine-layer tower, and its unique aroma instantly enhances the flavor of the whole dish. "

Taiwanese Three Cup Chicken

1. Prepare the required materials.

2. Chop the chicken legs into small pieces.

3. Slice the ginger, peel the garlic and press to save the whole, cut the red hot pepper into small circles, cut the green onion into small sections, and wash the nine-layer tower for later use.

4. Pour cold water into the pot, add the cut chicken to blanch the blood foam, remove and drain the water.

5. Pour a little vegetable oil in the pot, add sliced ginger and sauté until the ginger slices are slightly charred, then add the whole garlic clove and fry until soft. Then add red hot pepper and chopped green onion until fragrant.

6. Add the blanched chicken and stir fry over high heat.

7. Add light soy sauce and dark soy sauce and stir fry evenly.

8. Then add rice wine.

9. Add rock sugar and stir fry evenly.

10. Cover the pot, turn to low heat and simmer for 10 minutes.

11. After the soup is simmered until the juice is collected, add the nine-layer tower and stir-fry evenly.

12. Pour a little sesame oil along the side of the pot and mix well.

Tips:
1. Three cups of chicken are cooked without adding a drop of water. They only rely on rice wine, soy sauce and the moisture of the chicken itself. The rice wine used here is Taiwanese rice wine.
2. Chicken legs can also be replaced with chicken wings.
3. Blanch the chicken in a pot with cold water. Only cold water can boil the blood inside the chicken.
4. Soy sauce itself contains salt, so there is no need to add salt.