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Desktop Three Cup Chicken

2024-06-27 15:00:47 1062

I don't have sesame oil at home anymore. I used half sesame oil and half olive oil to stir fry, and the taste was very fragrant. I used three types of soy sauce: Li Jinji's dark soy sauce, Li Jinji's thin salt light soy sauce, and Donggu soy sauce. Dark soy sauce is for color, thin salt light soy sauce is for flavor, and ancient soy sauce is for freshness. I have run out of Taiwanese red label rice wine at home, and I am using Guangzhou rice wine. My original intention for growing basil was to eat three cups of chicken, but I later discovered that there are many ways to eat basil***

Details of ingredients

Big Chicken Leg2 (Three Yellow Chicken)
Sesame oil15g
olive oil15g
Scallion1 segment
ginger8 pieces
garlic5 lobes
Red Pepper3 pieces
basil1 small handful
Guangdong rice wine80g
Li Jinji's light salt soy sauce20g
Donggu Yipin Fresh Soy Sauce15g
Old smoking5g
Rock sugar8g

Technique

difficultySimple
workmanshipfry
tasteSalty and sweet
timean hour

Steps to make Desktop Three Cup Chicken

1. Chop the big chicken legs into pieces. I bought three yellow chickens and cut them separately.
2. Blanch chicken chunks in cold water.
3. Ingredients: Cut one section of scallion diagonally into small sections, cut 8 pieces of ginger, cut five halves of garlic, and cut three red peppercorns diagonally into sections. 2. Sauce: 80g Guangdong rice wine, 20g Li Jinji thin salt light soy sauce, 5g dark soy sauce, 15g Donggu Yipin fresh soy sauce, 8g rock sugar. The ratio of rice wine, soy sauce, and sugar is 4:2:1. 3. A small handful of basil leaves
4. Heat the wok with cold oil, add 15 grams of sesame oil and 15 grams of olive oil to the wok, add ginger slices, and stir fry until the edges of the ginger turn golden brown.
5. Add chopped scallions, garlic, and chili peppers and stir fry until fragrant.
6. Add blanched chicken cubes and stir fry for one minute.
7. Add the prepared sauce.
8. Bring the sauce to a boil, cover the pot with a lid, and simmer slowly over low heat.
9. Stew until the soup is thick, do not let it dry. Pay attention to flipping the chicken chunks in the middle to prevent sticking to the pot.
10. Add a small handful of basil leaves and 3g of sesame oil, stir fry until fragrant, immediately turn off the heat, simmer for one minute, and remove.
11. Fresh and fragrant, with a slight sweetness and a slightly spicy aftertaste.