Taiwanese Three Cup Chicken

Overview

Three Cup Chicken is a famous Jiangxi dish. It is named after the seasonings used: one cup of rice wine, one cup of lard, and one cup of soy sauce. Taiwan's three-cup chicken replaces lard with light cooking oil. My principle is that the more classic a dish is, the more fun it is to make it yourself.

Tags

• hot dishes
• chinese cuisine
• old man
• dinner with friends
• taiwanese food
• autumn recipes
• lunch
• chicken legs
• ginger
• green onions
• light soy sauce
• nine-story pagoda
• old soy sauce
• red pepper
• rock sugar
• garlic
• sesame oil

Ingredients

Steps

1. 1 The main materials are ready.

   

2. 2 Cut the chicken legs into pieces, cut the red peppers into horse ears, shred the green onions, slice the ginger and garlic, pick and wash the leaves of the nine-layer pagoda.

   

3. 3 Blanch the chicken thighs in a pot of boiling water and set aside.

   

4. 4 Heat the oil in the pot and add the ginger slices.

   

5. 5 Then add shredded onions, garlic slices, and red pepper and stir-fry.

   

6. 6 Turn up the heat and stir-fry the chicken drumsticks.

   

7. 7 Add rice wine, light soy sauce, and dark soy sauce to taste.

   

8. 8 Add rock sugar and stir-fry, simmer over high heat, add the nine-layer tower after the juice is reduced, stir once and serve.