Three Cups Chicken
by Daughter of heaven
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the drumsticks and chop into pieces.
2. Pour salad oil and sesame oil into the pot, add garlic and ginger slices in cold oil, stir-fry slightly yellow.
3. Add the chicken nuggets and stir-fry on high heat, then add dried red chilies to medium-low heat and stir-fry slowly.
4. Stir-fry until the surface is slightly yellow, add rice wine, soy sauce and rock sugar, boil on high heat, turn to low heat, cover and simmer.
5. Boil until the soup becomes less, turn to high heat and collect until the soup thickens.
6. Finished product
7. Finished product
8. Finished product
9. Finished product
Tips:This dish is directly stewed with oil, soy sauce, and rice wine without adding water, so it is easy to collect the juice. Watch it aside while frying, so as not to collect the juice too dry. Taiwanese three-cup chicken usually has nine layers of pagoda leaves (basil) at the end to improve the flavor. I don't have fresh basil on hand, so I didn't add it. The taste is also good.
