Authentic table style three-cup chicken

The three-cup chicken originated in Jiangxi and is widely developed in Taiwan.

The three cups of the three cups of Taipai chicken refers to one cup of soy sauce, one cup of rice wine and one cup of sesame oil.

This sauce is rich, mellow and thick, the color is red and bright, the chicken is fresh and tender and smooth, and the last nine layers of the tower is added more finishing touch, the feeling of magic. The nine-story tower is an essential element of Taiwan three-cup chicken.

Soy sauce is usually a mixture of soy sauce. I use dark soy sauce, light soy sauce and oyster sauce. The rice wine I use is made by myself, especially rich, mellow and sweet; Sesame oil I changed to the usual stir-fry oil, because I don't like stir-fry with sesame oil very much.

Although three cups, but can not be hard to move 1:1:1 ratio, to adjust according to the actual situation. For example, soy sauce is heavy and salty, so you can't use too much; There are chicken such as special fat, subcutaneous fat a lot, you can not use too much oil, otherwise it is too greasy; And put more rice wine, wine instead of water will make the dish more fragrant.

The authentic way to do this is to ensure you receive the praise of the whole family

Ingredients: 3 chicken legs (approx.), 2 spring Onions, 1 piece of ginger (approx. 20g), 1 garlic head, 1 pot of nine-layer tower (approx. 20g leaves), 1 red onion (approx. 200g), 1 carrot (approx. 100g)

Three cups of chicken

To prepare

1. Prepare the main ingredients: 3 chicken legs (about), 2 spring Onions, 1 piece of ginger (about 20g), 1 head of garlic, 1 pot of nine-storey tower.

2. Prepare rice wine and mix with soy sauce: 2 grams of dark soy sauce, 15 grams of light soy sauce and 5 grams of oyster sauce.

3. Slice the onion and carrot.

4. Chop the chicken legs in large pieces, peel the garlic, slice the ginger and dice the spring onion.

5. Blanch chicken legs: bring to boil in cold water until froth comes out. Turn off the heat.

6. Pour out the sewage, clean it, and control the water for use.

making

1. Pour about 15 grams of oil into the wok. When it is warm, fry the ginger slices until fragrant.

2. Over medium heat, fry the chicken until lightly browned. Add the shallots and garlic cloves.

3. Keep the heat on medium and pour in the mixed soy sauce when it is fragrant.

Note: Stir-fry while pouring here. If the color is enough, stop it. That is to say, you may not use up all the mixed soy sauce, if not enough, you can add more.

4. Then pour in 30g of rice wine, about 2 TBSP, and stir well.

5. Cover the pot and simmer for 3-5 minutes until the sauce and rice wine juices are absorbed and the chicken is cooked through. That's the state of the picture.

6. Turn up the heat slightly and stir the Onions and carrots.

7. After the Onions and carrots have changed color, season with a little salt as required.

8. If the pan is too dry, add a small amount of water and cover for 1 minute.

When the carrots are cooked through, remove from the heat, stir in the nine layers and serve.

tip

1. It is not necessary to use up all the mixed soy sauce. Stir-fry while pouring and observe the color decision.

2. Three cups of chicken soy sauce is a large amount, so the salt should be determined according to the actual situation.

3. Onion has the effect of fragrance, carrot has the effect of color.

4. The rice wine I made is very sweet. I didn't add sugar here to spice it up.