Foodabc Chinese cuisine Taiwanese cuisine

Desktop Three Cup Chicken

2024-06-27 15:00:22 538

This should be a must-have dish for restaurants in Taiwan, but each restaurant produces a bit different dishes. For example, some chefs like to use rice wine, while others use red wine which is also good. So when we operate, we don't need to pursue the most authentic, but instead refer to its traditional methods to make dishes that best suit our taste. Cooking is a creative art, and the most important thing is to give it a try.

Details of ingredients

Three yellow chickensOne about 800g
Light soy sauce80g
Old smoking20g
rice wine200ml
peanut oil70ml
Sesame oil30ml
ginger1 piece
garlic1 head
Scallion2 segments

Technique

difficultybeginner
workmanshipBraised
tasteSalty and sweet
timeThree quarters of an hour

Steps to make Desktop Three Cup Chicken

1. Put the chicken chunks into a cold pot, add two slices of ginger, blanch the water to remove the blood foam, and drain.
2. Cut ginger into large pieces and stir fry them until they are dry, making them delicious and flavorful; Cut scallions into thick shreds and peel garlic.
3. I have cut several basil trees from the flowerpot, so I need to show them in a mirror; Wash and set aside.
4. Start the pot, add 70ml of peanut oil, add scallions, ginger, and garlic, and stir fry until fragrant.
5. Stir fry the chicken chunks and let them dry. The chicken chunks will turn slightly yellow.
6. Add light soy sauce and dark soy sauce, stir fry evenly.
7. Add rice wine in a slightly sufficient amount to avoid drying the pot later.
8. Add a few more rock sugar, as the rice wine itself has a sweet taste. Adjust the sugar content appropriately.
9. Cover and simmer slowly over low heat for about half an hour. The pot should be well sealed, otherwise it will dry out quickly and the chicken is not fully cooked yet; The later you go, the more you need to pay attention to the amount and viscosity of the soup, because the higher the sugar content, the easier it is to paste the bottom.
10. When the soup is thick, open the lid and add 30 milliliters of sesame oil to stir fry for seasoning.
11. Before cooking, add basil leaves and stir fry evenly, and the unique aroma will come out.
12. Finally, add a little heat to the juice and don't let it dry too much.
13. Set a plate on the table and eat chicken.