Taiwanese Three Cup Chicken
Overview
This should be a must-order dish when entering a Taiwanese restaurant, but each restaurant makes it a little different. For example, some chefs like to use rice wine, while others use red wine. Therefore, we do not need to pursue the most "authentic" when operating, but just refer to the traditional methods to make dishes that best suit our own tastes. Cooking is a creative art, and the most important thing is to try it yourself.
Tags
Ingredients
Steps
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Put the chicken pieces in a pot of cold water, add two pieces of ginger, blanch the water to remove the blood foam, remove and drain.
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Cut the ginger into large slices and stir-fry it until it dries up and it will taste delicious; cut the onion into large thick strips and peel the garlic.
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I have cut several basil plants in the flower pots and they must be exposed; wash them and set them aside.
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Lift the pot, add 70ml peanut oil, add onion, ginger and garlic and saute until fragrant.
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Add the chicken pieces and stir-fry until the water is dry and the chicken pieces turn slightly yellow.
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Add light soy sauce and dark soy sauce and stir-fry evenly.
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Add rice wine, just enough to avoid drying the pot later.
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Add a few more rock sugars. The rice wine itself also has sweetness. Adjust the amount of sugar appropriately.
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Cover and simmer slowly over medium-low heat for about half an hour. The pot must be well-sealed, otherwise the pot will dry out quickly and the chicken will not be cooked through. The more you go to the end, the more attention you need to pay to the amount and viscosity of the soup, because the higher the sugar content, the more likely it will burn at the bottom.
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When the soup thickens, open the lid, add 30 ml of sesame oil and stir-fry to taste.
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Before serving, add basil leaves and stir-fry evenly. The unique aroma will come out.
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Finally, the fire will reduce the juice a little, but don't make it too dry.
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Put it on the plate and serve it. Let's eat chicken.
