Name: Taiwanese Three Cup Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: About 500g chicken; 1 large piece ginger; About 10 capsules garlic; 1 piece Shallots; 1 Chives; 1 piece Red pepper; 1 piece Sweet basil; 1 piece Thai Basil; 1 tablespoon Soy sauce; 1/4 teaspoon Sugar; 1/3 teaspoon pepper; 1 tablespoon Rice wine; 1 tsp corn starch; 1 tablespoon sesame oil; 1/4 cup Plain Water; 10g crystal sugar; 1/2 tablespoon Brown sugar powder

Taiwanese Three Cup Chicken

1. Chop the chicken into a large pot, add 1 tablespoon of light soy sauce, 1/4 teaspoon of sugar, 1/3 teaspoon of pepper, 1 tablespoon of rice wine, 1 teaspoon of corn starch, and then add sesame oil. 1 tablespoon, grab well and set aside.

2. Prepare the ingredients, cut the ginger and red onion without slicing, cut the chili into circles, and separate the scallions into white and green onions.

3. Heat the pan with the bottom oil, add the shallots, and sauté.

4. Add ginger slices and continue to saute.

5. Add garlic, green onion and chili, and burst for a while.

6. Pour in chicken, add 1/4 cup light soy sauce, 1/2 tablespoon dark soy sauce, 1/4 cup rice wine, 1/4 cup water, 10 grams rock sugar, 1/2 tablespoon brown sugar powder, 1/3 small pepper Spoon, evenly.

7. Change the heat to low and cover the pot for about 6 minutes.

8. Free up your hands while braising the chicken. Put 1 tablespoon of vegetable oil on the casserole on the stove. Heat the pot to medium heat. Add 1 tablespoon of sesame oil, 1 handful of Thai basil and green onions.

9. Open the lid after the chicken has been simmered for enough time, and the flavor is full.

10. Pour the whole pot into a casserole and add a handful of sweet basil.

11. Cover the pot, pour 2 tablespoons of rice wine on the lid, and then serve the whole pot. Enjoy!

Tips:
1. In order not to make the vegetables too greasy, vegetable oil and sesame oil were used instead;
2. Three cups of chicken is a rich-tasting dish, avoid lack of salty and sweetness, so add light soy sauce, rock sugar and brown sugar. Rock sugar is used to make the juice brighter, and brown sugar makes the juice color stronger;
3. The taste of basil leaves is easy to disperse if you put it too early, so put it twice when cooking;
4. In order to avoid excessive alcohol taste, the author did not use rice wine to braise all of it, and added an appropriate amount of water. If you insist on serving all the wine, it is up to you;
5. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.