Taiwanese Three Cup Chicken

Overview

Taiwanese three cups of chicken, one cup of rice wine, one cup of soy sauce, and one cup of sesame oil. The most important thing is the aroma-enhancing effect of the nine-story pagoda. Fresh nine-story pagoda is sold in many supermarkets. For authentic soy sauce, it is best to use Jinlan’s soy sauce paste and Taiwanese rice wine. Taiwanese cooking rice wine is not sweet, but has a refreshing fragrance.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• taiwanese food
• summer recipes
• lunch
• famous dishes
• chicken legs
• ginger
• jinlan soy sauce paste
• nine-story pagoda
• sesame oil
• taiwanese rice wine
• garlic

Ingredients

Steps

1. 1 Cut the chicken legs into pieces and soak them in water to remove the blood. Marinate them with pepper, ginger and salt for a while

   

2. 2 Wash the fresh nine-story pagoda and set aside

   

3. 3 Cooking rice wine, soy sauce paste, sesame oil, the three key points of three cups

   

4. 4 The ginger is not spicy because I choose young ginger, so you can add more. Peel 2 heads of garlic and set aside

   

5. 5 Heat sesame oil, add ginger and garlic. Medium heat, not too high, stir slowly until the ginger becomes almost dry, add the chicken pieces

   

6. 6 Stir-fry the chicken pieces for a while, then fry slowly for a while until the skin is slightly browned. Add rice wine. If measured, it should be about the amount of 3 shovels as shown in the picture

   

7. 7 Add soy sauce paste, about 2 shovelfuls, and 2 tablespoons of sugar, decide how salty or sweet you want. Slowly collect the juice

   

8. 8 When the juice is almost gone, grab a handful of the nine-layer pagoda. When the color of the nine-layer pagoda becomes darker and the fragrance is overflowing, you can take it out of the pot