Corn Three Cup Chicken

Overview

Three Cup Chicken means one cup each of lard, rice wine, and soy sauce. The chicken is stewed in a casserole until soft and cooked without adding any soup, hence the name Three Cup Chicken. Three Cup Chicken is a famous dish in Jiangxi. It was later introduced to Taiwan. After innovation and improvement, a nine-story pagoda was added to enhance the aroma, thus creating Three Cup Chicken with Taiwanese characteristics. Some people think that Jiangxi three-cup chicken is the most authentic, while others think that Taiwanese three-cup chicken is more unique. In fact, no matter what, as long as it suits your taste, it will be the perfect three-cup chicken in your mind~ The three-cup chicken recipe I made was adjusted by myself, and corn was added to make the whole dish refreshing and less greasy. For me, the one that suits my taste is the best~

Tags

• hot dishes
• home cooking
• old man
• taiwanese food
• autumn recipes
• winter recipes
• banquet dishes
• gan cuisine
• farm food
• corn
• edible oil
• garlic
• rice wine
• three yellow chicken
• ginger
• soy sauce

Ingredients

Steps

1. 1 Materials are ready

   

2. 2 Wash and cut the three-yellow chicken into small pieces

   

3. 3 Cut corn into small pieces, slice ginger, peel off garlic

   

4. 4 Pour cooking oil into the pot, add ginger and garlic and saute until fragrant

   

5. 5 Saute the ginger and garlic until slightly charred and add the chicken pieces

   

6. 6 Stir-fry the chicken until it changes color

   

7. 7 Pour in soy sauce and stir-fry until colored

   

8. 8 Pour in rice wine

   

9. 9 Add corn, bring to a boil over high heat, and simmer for 20 minutes

   

10. 10 Turn up the heat and stir-fry to reduce the juice

    

11. 11 Add the nine-layer pagoda and stir-fry evenly