【Three Cups of Chicken】
Overview
Three-cup chicken first originated in Jiangxi. In 2008, this dish was selected as the main menu of the Olympic Games. Later, three-cup chicken was spread to Taiwan. At first, Jiangxi cooked it with one cup each of rice wine, lard, and soy sauce, so it was named three-cup chicken. After arriving in Taiwan, the Taiwanese made a small modification to it, replacing the greasy lard with light cooking oil, and adding a unique spice - nine-story pagoda. Nine-story pagoda is basil commonly used in Western food. It grows widely in tropical areas and has a particularly strong aroma. It is also known as Jinbuhuan in Chaoshan cuisine. It is cooked in various types of shellfish, pasta and seafood. There are several types of basil. I won’t introduce them here. If you are interested, you can search on Baidu. The traditional three-cup chicken is braised in a casserole, and fresh nine-story pagoda is added. The unique aroma comes out, which will definitely make your appetite whet your appetite
Tags
Ingredients
Steps
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Wash the chicken and chop it into small pieces with bones, wash off the blood thoroughly, peel the onion and cut into small pieces, slice the ginger, cut the red pepper into diagonal sections, peel the garlic and set aside, wash the fresh nine-layer pagoda
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Heat the oil in a pan, pour in 2/3 cup of sesame oil, vegetable oil, garlic, ginger slices and chili flakes and sauté until fragrant
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Add onion slices and fry until fragrant
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Pour the chicken pieces into the pot and stir-fry until the surface of the chicken is lightly colored. Sprinkle in a little salt
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Add 1 cup of light and dark soy sauce, stir well and color
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Add another 1 cup of rice wine
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Add the remaining 1/3 cup of sesame oil and vegetable oil, stir well and add rock sugar to melt
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Stir-fry until the chicken is completely colored and fragrant, add in the fresh nine-story pagoda
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Turn to low heat until the soup thickens, stir-fry until the soup coats the chicken, take it out and serve on a plate
