Beer Three Cup Chicken
Overview
There are two versions of the dish Three Cup Chicken. One says it is a Jiangxi dish and the other says it is a Taiwanese dish. But when I was very young, my mother cooked three-cup chicken, and for Jiangxi people, sugar is basically not used in cooking, and chili is indispensable. No matter how much noise is made outside about where Three Cup Chicken comes from, Jiangxi people insist that it is theirs. Today I bring you the beer version of Three Cup Chicken, which has a unique aroma of beer.
Tags
Ingredients
Steps
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Clean the three-yellow chicken, cut into small pieces, and dry in water. Otherwise, it is easy to splash oil when frying later and burn yourself.
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Wash the ginger, garlic and dried chili peppers and cut them into larger pieces. Do not chop them too finely.
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Heat the pot, pour 40-50ml rapeseed oil, turn the pot a few times to let the oil moisten the pot, then pour in the chicken pieces and stir-fry.
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After the chicken pieces are fried until they change color, add ginger, garlic and dried chili peppers, stir-fry a few times, and fry together for a while.
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The chicken is fried until the surface is a little browned, and the ginger and garlic aroma comes out, then transfer it to the rice cooker.
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Add beer (or rice wine as well), sesame oil, light soy sauce, and 1 teaspoon of salt, and mix well. Because Sanhuang chicken is relatively tender, use the quick cooking function, which takes about 20 minutes. If it is chicken that is difficult to cook, such as native chicken, you can choose the fine cooking function, which takes a little longer.
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In fact, 150ml of beer is a little more, I guess 100ml is enough. After the quick rice cooking function expires, the chicken has been cooked, but there is still more soup. So I finally went back to the wok and stir-fried for a while to drain some of the soup without covering the pot. If there is not much soup, this step can be omitted.
