Name: [upgraded Taiwanese Traditional Jiangxi Cuisine] Three Cup Chicken with Assorted Mushrooms
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 boneless Chicken thigh; 3 Coprinus comatus; A handful Tea tree mushroom; 2 Pleurotus eryngii; 4 Shiitake Mushrooms; 2 Big red pepper; 3 Shallots; Moderate Corn flour; 2 tablespoons Cooking Wine; 2 spoons Goat milk; 1 spoon Soy sauce; 2 tablespoons Sugar; 1 spoon salt; 1 spoon White pepper; 1 spoon Chicken Essence

[upgraded Taiwanese Traditional Jiangxi Cuisine] Three Cup Chicken with Assorted Mushrooms

by Star Chef House

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Sanbei Chicken is a traditional famous dish in Ningdu, Jiangxi. Its origin is related to the national hero Wen Tianxiang. At the end of the Southern Song Dynasty, the national hero Wen Tianxiang (a native of Jishui, Jiangxi) was captured against the Yuan Dynasty, and the masses of the people were very sad. One day, an old woman in her seventies, leaning on a cane and carrying a bamboo basket with a chicken and a jug of wine, came to the prison where Wen Tianxiang was detained to pay her homage to Wen Tianxiang. The old woman unexpectedly saw Wen Tianxiang, and her sorrow and joy were mixed. It turned out that Wen Tianxiang had been killed, and she came to worship Prime Minister Wen. Seeing that Prime Minister Wen was still alive, she regretted not bringing a cooked chicken, so she had to ask the jailer for help. The jailer was originally from Jiangxi, and he admired Wen Tianxiang very much, and he was deeply moved by the words of the old woman. Thinking that Wen Tianxiang would be killed tomorrow, I felt sad, so I decided to use the chicken and wine from the old woman to cook a decent dish for Wen Tianxiang to show his respect. So, he and his old woman slaughtered the chicken, tidied it up, cut it into pieces, found a pot, put the chicken pieces in the pot, poured rice wine, added some salt, filled it with seasoning and soup, and used a few bricks to set up the tiles. In a bowl, simmer the chicken over low heat. After an hour, they uncovered the cover, and the chicken was crisp and fragrant. The two cried and brought the chicken to Wen Tianxiang. Prime Minister Wen drinks soup, eats chicken, cherishes the hatred of subjugation, and sings of generosity. On the second day, Wen Tianxiang regarded death as home, and he was brave enough to do justice. This day was the ninth day of December.

Later, the jailer returned to his hometown of Jiangxi from most of them, and every December 9th day, he would use three glasses of wine to simmer a chicken to pay tribute to Wen Tianxiang. Therefore, the delicious dishes are spread in Jiangxi. It has gradually become a famous dish. In order to improve the taste, many big hotels and small restaurants have slightly modified the three cups of chicken: a cup of sweet wine, a cup of soy sauce, and a cup of sesame oil. Pour these three cups of condiments and chicken nuggets into a sand bowl, then add a little cold water, and simmer slowly until the meat is rotten. Its color, fragrance and taste are all-inclusive, and it is extremely delicious.
The three cups of chicken I introduced to you today is a modified version after it was introduced to Taiwan, but it is still delicious. It is still made of a cup of sweet wine, a cup of soy sauce, and a cup of sesame oil. Let’s take a look at the deliciousness of this inverted Taiwanese style."

[upgraded Taiwanese Traditional Jiangxi Cuisine] Three Cup Chicken with Assorted Mushrooms

1. Prepare all the mushrooms, shiitake mushrooms, coprinus comatus, tea tree mushroom, eryngii mushroom, and chicken thigh boneless.

[upgraded Taiwanese Traditional Jiangxi Cuisine] Three Cup Chicken with Assorted Mushrooms recipe

2. Chicken thighs, cut into wide strips, marinate for 10 minutes with white pepper, salted salt, and cooking wine. Remember to put the seasonings in the order of priority. First, add salt, then white pepper, and finally cooking wine, so marinate first, then go The fishy taste is finally to keep the meat fresh and tender.

3. Add cornstarch, remember to make the chicken surface feel slightly dry.

4. Cut all the fungi for later use

5. Put oil in the pot, fry the chicken strips with 50% oil and turn on a low fire.

6. After frying the chicken strips on a low fire for 5 minutes, put all the fungi in the pot and fry together, so that the aroma of the mushrooms can be completely exploded.

7. Open a small fire and continue to explode.

8. During the frying process, we adjust the sauce, cut the green onions, cut the red pepper into sections, add two tablespoons of sugar, one tablespoon of cooking wine, sesame oil, soy sauce, chicken essence, and salt. Add a little cornstarch and goat's milk wine and stir well.

9. Before frying, put the shallots and garlic slices together and fry them until fragrant.

10. Fry the oil well.

11. Leave a little oil in the pan, return to the pan and re-fry. Put the juice you just made and stir fry together.

12. After that, put the lid on, and pour a small spoonful of goat's milk wine along the pot outside the lid, and simmer for two minutes. This is to make the dishes have a wine aroma, and the taste will be stronger and more delicious.

13. Out of the pot~~~Put it on the plate, ready to eat~~~

14. Finally, sprinkle some chopped green onions on top. The color is better. This three-cup chicken tastes refreshing and crispy with mushrooms, and the meat is very soft and tender. It is really delicious~~

15. Look at this, do you have the urge to do it again?

Tips:
Three cups of chicken is a traditional Jiangxi dish, because it does not add soup when cooking, only one cup of rice wine, one cup of lard, and one cup of soy sauce, so it is named three cups of chicken. This dish has red sauce, original flavor, and mellow aroma, and is suitable for both wine and rice.

This time I chose to cut the chicken into strips for the purpose of matching the whole dish. In fact, if everyone likes to cut it, it is perfectly fine. Remember to be too big and not too small.

Remember to put the seasonings in order of priority, first add salt, then white pepper, and finally cooking wine, so that the line is marinated, and then the fishy taste is removed, and finally to keep the meat fresh and tender.