Homemade Three Cup Chicken
Overview
Three Cup Chicken actually originated from Jiangxi and is actually a Hakka dish. The continuous migration of the Hakka people brought this dish to Taiwan. Over the years, the lard was removed and Taiwan's specialty black sesame oil was added, and the fermented rice became Taiwanese rice wine, creating the popular Taiwanese three-cup chicken (one cup of soy sauce, one cup of sesame oil, and one cup of Taiwanese rice wine). What we cook here is the traditional Three Cup Chicken, which is almost the original form of Three Cup Chicken. It is a very simple home-cooked dish that everyone can make and cook well. The addition of jinbuhuan and small onions (scallions) gives this dish an extra layer of flavor; the spicy, fragrant and sweet soup is perfect when mixed with rice.
Tags
Ingredients
Steps
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Wash all the ingredients, chop the chicken legs into pieces, cut the onion into small pieces, and chop the millet and pepper.
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Heat the lard in the pot, add the ginger slices and sauté until fragrant, then add the chicken and stir-fry, add the rice wine, and stir-fry over medium heat until the chicken is browned.
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Stir-fry the small onion cubes, drizzle with dark soy sauce, add a little sugar and salt to taste. Change to a small size and stir-fry the small onion cubes, drizzle with dark soy sauce, add a little sugar and salt to taste. Reduce the heat and stir-fry evenly. Add a small amount of heat and stir-fry evenly. Add a small amount of water and cook
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Reduce the juice over high heat, sprinkle in the nine-layer pagoda leaves, stir quickly and serve.
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Put it on a nice plate, do some arranging, take photos, have a bowl of rice, sit down and eat!
