1. Wash and cut the local chicken
2. Wash the basil, remove old stems and leave young leaves
3. Pour the soy sauce and soy sauce paste into a cup, mix, stir evenly, and make soy sauce juice. If you don’t have Taiwan soy sauce and soy sauce cream, you can use 70ml light soy sauce and 30ml dark soy sauce instead
4. Lele, I pay attention to precision in cooking, so I use a beaker, why is it called "three cups of chicken", this is the answer!
5. Add water to the soup pot and bring to a boil. Put the chicken nuggets and scald them to remove blood foam until there is no blood foam.
6. Rinse with cold water after removing, drain and set aside
7. Add sesame oil to the wok and bring it to 20 to 30% hot
8. Add sliced ginger and half of garlic and sauté until fragrant. Turn to high heat when the ginger and garlic are golden brown
9. Add the red pepper and stir fry for about 10 seconds
10. Add the blanched chicken nuggets and the other half of the garlic, and stir-fry quickly. When the chicken is out of oil, add soy sauce, crushed rock sugar, oyster sauce and black vinegar to color the chicken
11. Pour in red label rice wine (you can use Shaoxing Huadiao wine instead)
12. Bring to a boil and cover the pot and turn to a low heat to simmer, turning frequently to avoid sticking the pot
13. Collect the juice until it is thick, add salt to taste according to personal taste, evenly sprinkle the nine-layer pagoda leaves on the surface of the chicken nuggets, turn off the heat and mix well
14. Start the pot, enter the bowl, start
1. The burning point of black sesame oil is low. If the heat is too high, the sesame oil will become bitter, even affect the taste of the whole dish, and it will also produce harmful substances. Sauté like salad oil;
2. There is also the choice of chicken. This time Lele is buying freshly killed local chicken. Compared with broiler, it needs to be cooked for a while when it is blanched. Afterwards, it should be fried for a while. Don't rush to it. Color and simmer, otherwise, if the chicken is not cooked until the soup is finished, then a cup of it...