The authentic method for making three cups chicken The steps to make authentic three cups chicken
Three-cup chicken. Originating from Jiangxi, it has been widely promoted in Taiwan.
In Taiwanese-style three-cup chicken, the 'three cups' refer to one cup of soy sauce,one cup of rice wine, and one cup of cooking oil. This dish is rich and fragrant with a thick and savory taste,
the color is bright red.The chicken is fresh, tender, and smooth. Adding basil at the end adds a finishing touch, making it seem like magic. Basil is an essential element in Taiwanese three-cup chicken.
Soy sauce is usually mixed soy sauce; I used old, light, and oyster sauce.Rice wine was homemade, particularly rich, fragrant, and sweet. Cooking oil replaced the traditional cooking oil because I don't really like using cooking oil for stir-frying. Although it's called 'three cups,' you can't stick to a 1:1:1 ratio; adjust according to specific circumstances. For example, if the soy sauce is dark and salty, don't add too much;
if the chicken is particularly fatty with plenty of subcutaneous fat, don't use too much oil or it will be too greasy;adding more rice wine instead of water makes this dish even richer in flavor. I fell in love with three-cup chicken on my first try; it truly lives up to its reputation as a classic dish. I feel like we met too late! I'm not bragging, but if you follow my method, I guarantee you'll fall for it too.
Material:
Three drumsticks (about) of chicken, two small green onions, one piece of ginger (about 20 grams), one garlic clove, potted basil (about 20 grams leaves), a red onion (about 200 grams), and a carrot (about 100 grams).
Chicken legPreparation:
Prepare the main ingredients: three drumsticks of chicken (about), two small green onions, one piece of ginger (about 20 grams), one garlic clove, potted basil.Prepare rice wine and mixed soy sauce: old dark soy sauce 2 grams, light soy sauce 15 grams, oyster sauce 5 grams. Slice the onion and carrot.Diced chicken leg, peeled garlic cloves, sliced ginger, chopped green onions. Blanching: bring water to a boil with chicken legs, remove foam, turn off heat.Drain the water, wash clean, pat dry and keep ready. Heat about 15 grams of oil in a pot. Add ginger slices when hot, then add blanched chicken pieces.Keep medium fire to cook until chicken turns slightly golden, add green onion segments and garlic cloves. Continue cooking over medium heat; when fragrant, pour in the mixed soy sauce.
Pour rice wine 30 grams (about 2 tablespoons) while stirring. Add just enough for color, stop if necessary.
Cover with a lid and simmer on low heat for 3-5 minutes until chicken is fully cooked.
Chicken should be in this state.
Increase the fire slightly, add onion slices and carrot pieces.
After carrots turn colored, season to taste. If too dry, add a little water and cover for one minute.Once carrots are well done, turn off heat, add basil leaves and mix evenly before serving. Notes:
The mixed soy sauce doesn't have to be used up entirely; stir and observe the color while adding.
Since there's a lot of soy sauce in three-cup chicken, adjust salt according to taste.
Onions are used for fragrance, carrots for color.
I made homemade rice wine very sweet, so I didn't add any sugar.
Pour about 15 grams of oil in the wok and warm it up before adding ginger slices to release their fragrance.
Stir-fry the chicken pieces over medium heat until they turn slightly golden, then add scallion segments and garlic cloves.
Continue stir-frying over medium heat until fragrant, then add the mixed soy sauce.
Note: Keep stirring and adding the mixed soy sauce gradually; stop when the color is just right. You may not need to use all of it, but you can always add more if needed, and too much cannot be corrected.
Pour 30 grams (about 2 tablespoons) of rice wine into the wok, stir-fry evenly.
Cover the wok with a lid and simmer over low heat for 3-5 minutes until the sauce and rice wine are absorbed by the chicken, making sure it is fully cooked. This is how it should look.
Increase the heat slightly and add onions and carrots to stir-fry.
Stir-fry the onions and carrots until they change color, then season with a small amount of salt according to your taste.
If the wok gets too dry, add a little water and cover for 1 minute.
Once the carrots are fully cooked, turn off the heat and mix in the fresh coriander leaves before serving.
Notes:
The mixed soy sauce does not need to be used entirely; it should be added gradually while observing the color change.
The amount of three-cup chicken soy sauce is large, so adjust the salt according to your taste.
Using onions enhances the aroma, and carrots add color.
The rice wine I made myself was quite sweet, so no additional sugar was needed for seasoning.
Rice Wine Recipe For more details visit http://www.zuocai.tv/jxcp/34581.html
