Name: Three Cup Chicken with Fresh Bamboo Shoots
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Chickens; 3 pieces Spring bamboo shoots; A few petals garlic; 1 small piece ginger; 1 small handful Basil; 4 tbsp sesame oil; 2 tbsp Soy sauce; 7 tablespoons Rice wine; 6 capsules crystal sugar; a little Xiaoxianlu sauce

Three Cup Chicken with Fresh Bamboo Shoots

by Sixi Shiji

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Three cups of chicken, originated in Jiangxi,

Later spread to Taiwan and developed into

A very representative Taiwanese dish.

The so-called "three cups" originally meant to be added during cooking

One cup of rice wine, one cup of lard, one cup of soy sauce

Three cups of sesame oil for chicken

Instead of the original lard,

the most important is,

Add the essential vanilla flavoring,

It is the nine-story tower.

Basil,

It is also commonly known as "Golden Buhuan" in Chaoshan area,

The whole plant has a strong fennel smell.

It has the function of dispelling wind and relieving the surface, dispelling dampness and neutralization, promoting qi and blood circulation

Detoxification and swelling effect.

Today I made a three-cup chicken on the table top.

Fresh bamboo shoots are added to increase the flavor.

Three Cup Chicken with Fresh Bamboo Shoots

1. Cut the chicken into pieces, peel the spring bamboo shoots and cut into pieces with a hob, slice ginger, peel the garlic and pat flat with a knife, set aside.

Three Cup Chicken with Fresh Bamboo Shoots recipe

2. Boil a pot of water, pour in spring bamboo shoots and blanch for 1 minute to remove astringency. Drain and set aside.

3. Heat the pot, add 2 tablespoons of sesame oil, add ginger slices and fry until fragrant.

4. Add chicken nuggets, fry until the surface is slightly browned, add spring bamboo shoots and garlic cloves and stir fry.

5. Add rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 8 tablespoons of rice wine, a little Xianlu and the remaining 2 tablespoons of sesame oil, turn to a low heat and cover and simmer for 10-15 minutes until the soup thickens .

6. Open the lid and turn to high heat to collect the juice, put it into the nine-story tower, turn off the heat immediately and stir for a few times to get out of the pot.

Tips:
1. The nine-story pagoda in the recipe can't be bought fresh, you can use dried basil instead, but it is still fresh.
2. The seasoning ratio in the recipe is not as strict as the original three cups. It will be more delicious if the ratio is adjusted slightly! ~