Three Cups Chicken
1.
To cook three cups of chicken, you can choose whole three yellow chickens or chicken thighs. Some people also like to use chicken wings. Like this time I chose a whole chicken, so I need to chop the chicken into square or long pieces. Then wash the chicken nuggets with clean water and set aside
2.
Cut the ginger into thin large ginger slices, the amount can be a little more, I roughly calculated it, I used about 10 slices to make a chicken
3.
Wash the chives, cut into scallions, peel the garlic, and just need about 10 pieces. Cut the red pepper into red pepper rings. Nine-story tower wash
4.
Many people cook the chicken with three cups of oil, even after dipping it in cornstarch and then oiling it. According to the practice of authentic three-cup chicken, this is all wrong. For authentic three-cup chicken, the chicken does not need to be oiled. Just blanch the chicken first. Remember, chicken should be pan under cold water. The first purpose of blanching is to remove the blood from the chicken, and the second is to remove the birdy smell of the chicken as much as possible. The chicken is not deep-fried or fried with flour. What you need is the chicken oil flavor that overflows directly after the chicken skin comes in contact with the sesame oil during cooking
5.
Put a little vegetable oil and sesame oil in the wok and add some vegetable oil and sesame oil. When the oil temperature has not risen, add the ginger slices, stir fry with a frying spoon until fragrant. You can stir it for a while, even the edges of the ginger slices are slightly light. Not afraid of being mushy
6.
Next, add the garlic meat, red pepper rings, and chives belly in turn, and continue to stir fry for a fragrance
7.
Now pour the blanched chicken nuggets into the pot and stir fry on high heat
8.
We are going to season the chicken in the wok. Put a cup of Taiwanese rice wine, a cup of soy sauce and a combination of light soy sauce in order. It is said that there is a cup of it. In fact, if we use the ordinary porcelain spoon for soup to do the measurement, 10 tablespoons of rice wine and 5 tablespoons of soy sauce are enough. Two spoons of light soy sauce, three spoons of soy sauce
9.
Remember, the whole process of cooking three cups of chicken is without water. Continue to add sugar to taste. The amount of sugar is 2.5 tablespoons, then stir-fry evenly and collect the juice on high heat. Press the lid when collecting the juice. At this time, you can put the clay pot on another gas stove and start to heat it up
10.
After about 4 minutes, lift up the lid, ha, the overflowing soup from the rice wine and chicken is almost dry, stir fry a few times, because with the assistance of sugar, you will find that the color of the chicken is bright red, which is very beautiful It's tempting, and it's already scented
11.
Now, turn off the fire in the clay pot, pour all the ingredients in the wok into the clay pot, quickly pour three teaspoons of sesame oil, after hearing a thorn, put it into the nine-story tower, and close the lid of the clay pot, continue Simmer it for 20 seconds, and serve
Tips:
A careful friend must have discovered the three main points of cooking three cups of chicken that I said before, right? That is, the amount of rice wine is twice that of soy sauce; the amount of soy sauce is twice that of sugar (rock sugar is the first choice), and there is no need to over-oil the chicken. What we want is the combination of the chicken skin itself and the sesame oil. Grease, that's fragrant.
Taiwanese rice wine is a necessary ingredient. I personally think that it is not impossible to substitute other wines, but the taste will be greatly reduced. It is available at the condiment counter of Beijing Sanyuanli Vegetable Market.
Popularization of knowledge: nine-story tower
The scientific name of the nine-story pagoda is Basil, which is native to India and is known as the "Bouquet of the Hindu God". The locals also believe that the deceased must put basil leaves on the chest to enter heaven. Basil is very common in Western food. In addition to Taiwan, it is often used as a spice in Cantonese and Chaozhou dishes in my country. Because its leaves, stems and flowers have a strong aroma of star anise, the name is called "Golden Buhuan". But relatively speaking, the name Nine-Story Pagoda is even louder.
The nine-story pagoda belongs to the annual or perennial small shrub of the genus Lamiaceae. The flower is in the shape of a multi-story tower, so it is called the "nine-story tower". Before the 16th century, it was used as a medicinal herb to treat eyes, and its unique fragrance was also used to prevent insects. Basil was spread from India to Europe around the 16th century. It is very common to be grown today, especially along the Mediterranean coast. It is almost indispensable to eat without basil, but because it is easy to plant, there are many varieties. There are about forty kinds of purple stems and green stems in the world. Two major lines.
To be subdivided, the nine-story pagoda is really a huge family, such as Italian basil, crumpled basil, purple red basil, lemon basil, cinnamon basil, holy basil, as well as licorice basil with purple flowers, Greek basil, etc. Wait, it's hard to count.
As for what kind of basil the Chinese nine-story pagoda belongs to, it seems that there are many opinions. Some people infer that it should belong to Thai basil. It is more like licorice basil, with smaller leaves, lighter and fluffy, and like lemon basil. What kind of it is, probably only a plant expert can answer it.
I think that as a food lover, it is enough to understand its aroma, understand its appearance, and know how to use it to cook delicious dishes.
