An innovative dish on the New Year’s table [Fresh and fruity three-cup chicken]

Overview

A New Year's Eve dinner is more than just a delicious meal. It is a symbol of family reunion, a magnet for family ties, and people's wishes and prayers for their lives in the new year. In fact, it’s not just the New Year’s Eve dinner, but every meal served to guests during the Spring Festival contains these meanings. Chicken is an indispensable dish in the Spring Festival food customs. It is said that there is no joy without chicken and no feast without chicken. Rooster sounds like auspicious, which means good luck. Three Cup Chicken is a famous home-cooked dish in Taiwan. It is named Three Cups because it uses a cup of Taiwanese rice wine, a cup of soy sauce and a cup of black sesame oil (or sesame oil) when cooking. Taiwanese three-cup chicken originated from the Jiangxi dish three-cup chicken. After the Hakkas brought the recipe to Taiwan, they improved and innovated. Taiwanese rice wine was used instead of sweet fermented rice wine, black sesame oil (or sesame oil) was used instead of lard, and basil (nine-layer pagoda) was added to enhance the aroma, thus creating Taiwanese three-cup chicken with Taiwanese characteristics. Today’s [Fresh and Fruity Three-Cup Chicken] is a slight innovation based on the traditional Three-Cup Chicken. It uses freshly cooked strawberry jam, adds a cup of soy sauce, a cup of cooking oil and a cup of rice wine, without adding any soup, and directly stews the chicken pieces over a slow fire. The dish has a rich aroma after it is cooked, and the chicken is soaked with the sweet smell of strawberries. The meat tastes incomparably tender, the taste is delicious and not greasy, and it greatly increases your appetite.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• dinner
• broiler
• chives
• lemon
• olive oil
• rice wine
• rock sugar
• strawberry
• garlic
• ginger
• soy sauce

Ingredients

Steps

1. 1 Cut the chicken into pieces and blanch them in water, wash the strawberries and set aside.

   

2. 2 Cut the stems of the strawberries into small pieces and put them in a pot. Pour in the rock sugar and cook together.

   

3. 3 Squeeze in a few drops of lemon juice, cook over low heat until soft and mushy, then reduce over high heat until the juice is thick.

   

4. 4 Chop the onion, ginger and garlic and set aside. Pour a cup of olive oil into the pot.

   

5. 5 Saute onions, ginger and garlic, add chicken pieces and stir-fry.

   

6. 6 Pour in a cup of rice wine and then a cup of soy sauce.

   

7. 7 Pour in the strawberry jam, simmer over low heat for 15-20 minutes, then use high heat to reduce the juice.