Three cups of chicken wings

Overview

An indispensable ingredient for making Taiwanese three-cup chicken is the nine-story pagoda. The reason why today's three-cup chicken wings can be called authentic is due to the lush nine-story tower on Qinyi's balcony and the painstaking efforts to find the best three-cup ratio. As for the chicken wings, it’s just for fun, everyone knows that. The optimal ratio of three cups of seasoning is actually the ratio of rice wine, soy sauce and sugar. I made a special trip to the imported supplies supermarket and bought a bottle of Taiwanese rice wine (I don’t understand why Taiwanese products are placed in imported supplies stores). Rice wine is twice as much as soy sauce, and soy sauce is twice as much as rock sugar, that is, rice wine: soy sauce: sugar = 2:1:0.5. Rice wine should be used for wine, preferably Taiwanese rice wine; if not, you can use cooking wine mixed with some rice wine instead; for soy sauce, use dark soy sauce and light soy sauce; for sugar, use rock sugar, preferably yellow rock sugar, and the color will be particularly bright red. What to do without a nine-story pagoda? It’s easy, just make Jiangxi Three Cup Chicken.

Tags

• hot dishes
• common dishes
• meat dishes
• chinese cuisine
• old man
• taiwanese food
• spring recipes
• banquet dishes
• dinner
• chicken wings
• chives
• nine-story pagoda
• red pepper
• rice wine
• salad oil
• yellow rock sugar
• garlic
• ginger slices
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Blanch the chicken wings: wash them, put them in a pot with cold water, bring to a boil over medium heat, and remove the foam; after the water boils, take them out immediately and drain them;

   

3. 3 Heat up the wok, add a little salad oil and 1 tablespoon of sesame oil, sauté the ginger slices over low heat until fragrant, and stir-fry until the edges of the ginger slices curl and turn brown;

   

4. 4 Add garlic cloves, scallions and pepper slices in turn, stir-fry until fragrant;

   

5. 5 Place the chicken wings in the middle, turn to high heat and stir-fry until both sides of the chicken wings are browned;

   

6. 6 Add rice wine and stir-fry evenly;

   

7. 7 Add soy sauce and stir-fry evenly;

   

8. 8 Add rock sugar and stir-fry evenly;

   

9. 9 After the chicken wings are colored, cover the pot, turn to medium heat, and simmer for about 3 or 4 minutes;

   

10. 10 Open the lid of the pot and reduce the sauce over high heat until all the soup is gone. The color of the chicken wings is already very beautiful.

    

11. 11 While the juice is collecting, heat the pot on another burner until it is extremely hot, turn off the heat, and lay out a few pieces of nine-story pagoda;

    

12. 12 Put all the ingredients in the wok into the pot, and pour 1 tablespoon of sesame oil along the edge of the pot. You will hear the strange "thorn la la" sounds and the aroma is overflowing;

    

13. 13 Immediately place the remaining nine-story tower;

    

14. 14 "Forcibly" cover the pot lid, simmer for 20 seconds, and serve.