How to Make Taiwanese Three Cup Chicken

Ingredients:

　　Three-color chicken 1 whole (or use boneless chicken legs, 2 pieces)Dried shiitake mushrooms 2 pieces Red bell pepper As needed (or basil as needed)Wok-fry sauce Half a cup of oil, 1 cup of rice wine, half a cup of sugar

Garlic

　　1 head Chinese ginger Slices as needed White pepper Powder as needed Sesame oil as needed Rice wine for coloring(for coloring).

Steps:

1. Slice the shiitake mushrooms and red bell pepper, set aside.

2.Chicken Wash and cut into small pieces, place in a container, add 1 tablespoon of rice wine, white pepper powder, ginger slices, and garlic, mix evenly and marinate for 20 minutes.Marinated chicken Diced

Pour the plant oil into a wok and heat to about 50% hot. Add the marinated chicken and the ginger slices and garlic used in the marinade, fry until half-cooked, then remove with a net spoon.

3. Place the fried chicken pieces in a clay pot, add 1 cup of rice wine, half a cup of soy sauce, sugar, a little bit of dark soy sauce, shiitake mushrooms, and bring to a boil over high heat, then switch to low heat and simmer for 10 minutes.Clay pot Clay pot Continue cooking until the sauce thickens. Add nine-layered herb and sesame oil for seasoning before serving. Tip:

Using a cup of sesame oil to cook three-cup chicken is really quite greasy, so you can first fry the chicken pieces without adding more oil, then simmer with the other ingredients without adding extra oil, only drizzling some sesame oil at the end.

Use a cup of cooking oil to braise.Three cups of chicken. It can be quite greasy, you can pre-fry the chicken pieces in oil beforehand, so you don't need to add more oil during braising. Just drizzle some cooking oil before serving.