Three Cup Chicken

Overview

[Three Cups of Chicken] A classic dish with basil and spice. We cook it every day. Whether it tastes good or not, you will know by looking at your family’s reaction. In fact, when cooking at home, you have to constantly try to change the taste in order to find the taste that your family likes. When Crab cooks at home, he thinks more about his family’s taste, and he is often more casual and constantly improving. Therefore, it is never said to be the authentic way. Regarding Three Cup Chicken, I won’t say too much here. If you are interested, you can find Du Niang. To make three cups of chicken, you need three cups of liquid ingredients, one is fat, the other is soy sauce, and the third is oil. The exact size of cups needed to hold them depends on how much chicken you are cooking. It can be understood as the meter amount of 1:1:1. Appropriate amount of solid seasoning, this can be understood as salt and essence. In fact, the chicken itself is very fresh, just add an appropriate amount of salt, and the essence can be omitted. There is also a special spice, basil. The basil is added at the end, and it only takes half a minute. The aroma comes out and adds the finishing touch to the dish. It must be indispensable. I have a basil harvest at home, so this dish was a natural choice. Give a description of the main ingredients for Three Cup Chicken. Three Cup Chicken, of course, uses chicken. If the rice is small, two chicken legs are enough. If there are a lot of people eating, you can use a whole chicken or a few more chicken legs. In addition to basil, I like to add garlic, onions, green peppers and red peppers. On the one hand, the color is beautiful, and on the other hand, it also adds fragrance to the chicken. Make a note for three cups of dressing. Regarding fats and oils, today, when we are pursuing healthier food, most of us choose vegetable oil. I can tell you quietly that if lard is used, this dish will be more fragrant, but I still endured it and reduced the amount of fat, using only three-quarters of a cup of peanut oil. As for soy sauce, we know that soy sauce is classified according to color, and there is a difference between dark soy sauce and light soy sauce. Crabs don’t like the color of dishes that are too dark, so they use three-quarters of a cup of light soy sauce and a quarter cup of dark soy sauce. The color of the finished dish is slightly lighter, which can be modified. Of course, this will also depend on the quality and color of the soy sauce used. Try to adjust the color you like. Liquor, almost all kinds of wine can be used for cooking. Taiwanese rice wine is mostly used in Taiwanese dishes, and there are also modifications that use half rice wine and half Shaoxing wine. If that doesn't work, just use cooking wine or rice wine, or use red wine and cooking wine. In fact, all are possible. Xia believes that it is important to use local ingredients when cooking. This time I used the rice wine brewed by the eldest sister at the gate of the community to make the chicken. It tastes really good. A note on the heat of Three Cup Chicken. Regardless of any Chinese dish, the control of the heat is very important during the cooking process. After adding two cups of seasonings and one cup of oil to three cups of chicken, there is no need to add more water. This depends on the pot at home. In terms of performance, some pots are more water-locking and do not need to add water when cooking meat. Slow cooking is enough. However, some pots consume more water and require a large amount of water as a medium to cook the meat thoroughly. Therefore, when cooking three-cup chicken, you need to choose a suitable pot, and a small casserole is a good choice. If you use a pot with better water retention, three cups of liquid plus the moisture of the meat itself, it will be difficult to collect the juice in the end, and the soup will look watery and tasteless. If you use a water-consuming pot, the water may dry out and the meat may not be cooked yet. This time I made it, but the heat was actually not quite right. My daughter was clamoring to eat it, so I ended the stewing process hastily. It should be cooked until the gravy is in its best state. Okay, let’s make it and share it! Let me explain the operation process of Three Cup Chicken. Wash the chicken pieces first. I like to add some salt. It comes out very clean and can also remove the fishy smell. However, the washed chicken pieces contain too much water, so it is more critical to stir out the water in the pot. After the excess water is forced out, stir-fry the ingredients, add seasonings, bring to a boil over high heat, then simmer over low heat. In fact, there is also a lazy way to put all the ingredients in the pot, bring it to a boil over high heat, then turn down the heat and simmer until the juice is reduced. The finished dish will be just as delicious, but this requires relatively high pots, and a high-quality stainless steel pot can be completed. Back to the original topic, my husband doesn’t like to eat chicken because he says the chicken bones and fish bones are eaten without the head. In the eyes of some people, pieces of meat are considered meat. Feet, internal organs, and bones are not called meat. However, he does like eating this chicken! Wait until I do it in two days! It’s also great to cook other meats this way, like ribs, which are also great!

Tags

• private kitchen
• old man
• taiwanese food
• winter recipes
• gan cuisine
• lunch
• famous dishes
• basil leaves
• light soy sauce
• old soy sauce
• onions
• rice wine
• three yellow chicken
• cooking oil
• garlic
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Prepare liquid dressing.

   

3. 3 Change the ingredients.

   

4. 4 Pour a little oil into the wok, just enough for the portion. Add chicken pieces.

   

5. 5 Fry until the chicken changes color and the water is forced out, and I get a bowl of chicken soup.

   

6. 6 After cleaning the wok, pour the remaining oil and stir-fry the ingredients until fragrant. I like to stir-fry the onions first, then add the rest, and stir-fry until the aroma comes out.

   

7. 7 Return the chicken pieces to the pot, add rice wine,

   

8. 8 Add soy sauce.

   

9. 9 Bring to a boil over high heat, then reduce to low heat and simmer until the chicken is cooked through and the juices naturally reduce.

   

10. 10 Put the basil in the pot and cover the pot for half a minute,

    

11. 11 Bring to boil and mix evenly.