Healthy Three Cup Chicken

Overview

Traditional three-cup chicken is made with one cup of oil, one cup of wine, and one cup of soy sauce. My three-cup chicken is an improved, healthy three-cup chicken. The chicken is made from chicken thighs, which taste better, especially the lean meat. Chicken thighs will have some fat, so I no longer add a drop of oil when cooking, and replace one cup of oil in the traditional three cups with one cup of water. The result of the improvement is very good! It is not greasy at all and retains the delicious taste that three cups of chicken should have. Driven by the current concept of less oil, less salt, and healthy living, my three-cup chicken is out of the oven!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• chicken legs
• clear water
• dried chili pepper
• garlic cloves
• june fresh special soy sauce
• nine-story pagoda
• rice wine
• rock sugar
• scallions
• ginger slices
• green pepper

Ingredients

Steps

1. 1 Cut the chicken legs into pieces and soak them in the bleeding water for half an hour, then wash them; place them skin side down in a non-stick pot, start to sauté over low heat slowly, when more water appears, increase the heat;

   

2. 2 Part of the water in the chicken legs has been stir-fried out, and the fat in the chicken skin has also been stir-fried out, and the chicken has turned golden;

   

3. 3 Add the chopped onion, ginger, garlic and dried chili and stir-fry until fragrant;

   

4. 4 Add rock sugar, rice wine, soy sauce, water and cook over medium heat for 20 minutes;

   

5. 5 Remove the remaining soup from the chicken pieces, add in the diced green peppers and nine-layer pagoda and stir-fry until the aroma is released;

   

6. 6 Finally, add the chicken pieces (only the chicken pieces are added in this step, the seasonings are not added to the pot) and stir-fry evenly with the green pepper nine-layer tower, then take it out of the pot and put it on a plate.