1. Generally, chicken thighs are often used to make this dish. When I made this time, a group of foodies came to my house, so I used a whole boy chicken. Wash the chicken and cut into pieces, add ginger slices to a pot under cold water, and blanch it in water.
2. Remove the blanched chicken, remove any foam, rinse with warm water, and set aside.
3. Slice the ginger, cut the garlic in half, remove the stems and leave the leaves on the nine-layer pagoda. Set aside.
4. Heat the pan on medium heat, pour the oil, and when the oil is hot, pour in the ginger and garlic and stir fry, then pour in the chicken and stir fry, add the rice wine, light soy sauce, dark soy sauce, sesame oil, and stir fry a few times.
5. Cover the pot, turn to low heat and cook for 15 minutes
6. Take a casserole, heat it on a low heat, pour all the cooked ingredients into the casserole, add rock sugar and nine-layer tower. Cover the pot and simmer for 2 minutes.
Tips:Three cups of chicken is a famous dish in Taiwan, meaning a cup of rice wine, a cup of soy sauce, a cup of sesame oil, no water. However, the amount of rice wine soy sauce and sesame oil is different, rice wine is the most, sesame oil is the second, and soy sauce is the least. Soy sauce is used for light soy sauce and dark soy sauce, one for the flavor and the other for coloring. Finally, the nine-story pagoda is indispensable, and the unique fragrance of the three-cup chicken comes from this spice.
