Three Cups Chicken

Name: Three Cups Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken leg; 1 cup Black sesame oil; 1 cup Soy sauce; 1 cup Taiwanese rice wine; Some Basil; 10 pieces ginger; 1 shallot; 7-8 cloves garlic; 2 capsules crystal sugar

by Amy Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Three cups of chicken originated in Jiangxi Province, not only widely spread in Jiangxi Province, but also spread to Taiwan and become a representative of Taiwanese cuisine. Because it is cooked without soup, only one cup of rice wine, one cup of lard, and one cup of soy sauce are used, hence the name San Cup chicken. After the three cups of chicken were passed to Taiwan, the Taiwanese made a small modification to it, replacing the greasy lard with light sesame oil, and adding a unique spice-the nine-story pagoda, and adding a special fragrant flavor. taste

Ingredients

4 Chicken Leg
1 cup Black Sesame Oil
1 cup Soy Sauce
1 cup Taiwanese Rice Wine
Some Basil
10 pieces Ginger
1 Shallot
7-8 cloves Garlic
2 capsules Crystal Sugar

Three Cups Chicken

1. Dice chicken legs, slice ginger, peel garlic, and cut green onions into sections

2. Wash the pot and heat it up, add a cup of black sesame oil to heat, then add the cut ginger to sauté

3. When the ginger is a little yellow, pour into the cut chicken and fry it. Add a little salt and fry it together. When the chicken is fried, the water in the chicken will be dry. Stir fry for three or four minutes

4. Add a cup of soy sauce, then add a cup of rice wine and rock sugar. After boiling, turn to low heat and simmer. It is best to put the chicken in a casserole and slowly simmer in a casserole.