Name: Xinlan Hand-made Private Kitchen [authentic Three Cups Chicken]-fragrant Chicken that Tortured Foodies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g chicken; 30ML Corn oil; 20ML sesame oil; 8 pcs garlic; 6 slices ginger; 4 Dried chili; Several pieces Basil; 6 pcs crystal sugar; 5g Homemade MSG; 10ML Soy sauce; 60ML Guangdong rice wine

Xinlan Hand-made Private Kitchen [authentic Three Cups Chicken]-fragrant Chicken that Tortured Foodies

by Cat's eye

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Every time Xinlan goes to a Taiwanese restaurant, she must order two dishes-three cups of chicken and pineapple fritters shrimp. When the dishes are on the way, Xinlan closes her eyes and greedily sniffs the dense air from far and near. Incense, of course, Xinlan refers to three cups of chicken. Regarding the aroma of pineapple fritters and shrimps, Xinlan hasn't reached the realm that can be smelled on the road, hehe.
In Xinlan's view, Sancup Chicken is a typical Jianghu dish. The thick oil red sauce, strong fragrance, delicious juice, full of flesh (forgive Xinlan for using this word, Xinlan is fleshy control, haha). It is definitely a good dish for drinking big bowls and eating big pieces of meat, and it is a class of Xiangxi big pieces of beef.
The essence of the three-cup chicken lies in the whole process of anhydrous cooking, a cup of oil, a cup of soy sauce, and a cup of wine, creating the wonderful taste of this classic delicacy. Of course, the nine-story pagoda is also indispensable.
The process of making three cups of chicken is a kind of enjoyment, but also a kind of suffering. Sancuiji is a double-faced man, he is like an angel, letting you immerse in the indescribable fragrance of joy. He is a devil again. The 20-minute cooking time and heat must be strictly controlled. One more point will make the bottom sticky, and one point less will be juicy and mild. He has the charm of the daughter of the owner. But for a foodie, you have to endure the temptation of the aroma for twenty minutes but can't go beyond the thunder pond half a step, you know.
However, Xinlan enjoys this painful and happy feeling, for the final bite that is delicious and fragrant, it's worth it! "

Xinlan Hand-made Private Kitchen [authentic Three Cups Chicken]-fragrant Chicken that Tortured Foodies

1. 1. Cut the chicken into large pieces, wash away the blood with running water, peel the garlic into whole garlic seeds, slice the ginger and set aside

Xinlan Hand-made Private Kitchen [authentic Three Cups Chicken]-fragrant Chicken that Tortured Foodies recipe

2. 2. Heat the pan, add corn oil first, wait until the oil temperature rises to 70%, add the sesame oil, wait until the oil temperature rises to 60%, then add the garlic, ginger slices and dried chilies to fragrant

3. 3. Add the chicken nuggets and stir fry until the chicken is discolored

4. 4. Add the soy sauce and stir fry evenly, so that the chicken is evenly colored

5. 5. Add rice wine and rock sugar, bring to a boil on high heat, add homemade monosodium glutamate, turn to medium-low heat, cover and simmer for 20 minutes

6. 6. When the juice in the pot reaches 90%, turn to high heat and stir-fry for 1 minute in the lower nine-story tower.

Tips:
Rory Wow:

1. Three Cup Chicken started in Jiangxi and became famous in Taiwan. You must know that, anyway, he is Chinese food!

2. If you cook three cups of chicken and no garlic is found in the finished product, don't panic, you are not a failure. The garlic will definitely be burned during the cooking process of this dish. You can see whole garlic in the picture. Son of it, it must be a fake that was put on for good-looking after the pot!

3. The essence of three cups of chicken is the whole process of anhydrous cooking, one cup of oil, one cup of soy sauce, one cup of wine is enough, and no salt is needed.

4. Put corn oil first, then sesame oil. If the temperature of sesame oil is too high, it will become bitter.

5. You must use Cantonese rice wine, other wines are not as good as rice wine

6. Try to open the lid as little as possible during the simmering process, to avoid the loss of aroma, and to avoid the temptation of unbearable aroma, it is too fragrant