How do you make Taiwan's gourmet Three Cup Chicken at home?

Three-cup chicken is a famous Taiwanese home-style dish, named three cups because it is cooked with one cup of Taiwanese rice wine, one cup of soy sauce and one cup of black sesame oil (or sesame oil). Taiwan Three Cups Chicken originated from the Jiangxi dish Three Cups Chicken, and after the Hakka people brought the practice to Taiwan, they improved and innovated it by replacing the sweet wine brew with Taiwanese rice wine, replacing the lard with black sesame oil (or sesame oil), and adding basil (jiulienne) to enhance the aroma, thus creating the Taiwan Three Cups Chicken with Taiwanese specialties.

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Taiwanese cuisine of three cups of chicken, the flavor of the tantalizing, so that the more people eat the more they want to eat, the core of its seasoning lies in the three cups of juice modulation, modulation:

Choose a cup of Taiwan rice wine, a cup of soy sauce or soy sauce, a cup of sugar, a cup of brewing vinegar, a cup of Taiwan's black sesame oil, and other ingredients (any three cups, according to the ratio of 1 ︰ 1 ︰ 1) mixed with the mixture of modulation and become. Traditionally, the commonly used Taiwanese seasonings, Kung Yen Wu Vinegar (the main ingredients are brewing vinegar, sugar, salt, vegetables, fruits, malt, natural soy sauce, natural spices) and Jinlan Oil Paste (refined with soy sauce, stock and glutinous rice, with a unique glutinous rice flavor), are not too convenient to purchase, so they are replaced by local seasonings, which have a different flavor.

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Three cups of sauce method 2:

2500 grams of Farhang rice wine, 600 grams of Lee Kum Kee steamed fish soy sauce, 1250 grams of Fortune Oyster Sauce, 20 grams of monosodium glutamate, 500 grams of rock sugar, 100 grams of sugar, 400 grams of Gongyen Imperial Vinegar, 250 grams of doubanjiang soybean paste, 5 grams of licorice powder, plus perilla leaf shreds, garlic, minced tangerine peel 15 grams of each to start the pot to boil into the sauce. In the past, this sauce was often used to make three cups of chicken, but now it is also used to make innovative dishes such as silver cod in stone pot with three cups of sauce, five-inch sausage head with three cups of sauce, eel fillet with three cups of sauce, and flounder head with three cups of sauce.

Slice the green onion into segments, slice the ginger, peel four or five cloves of garlic and use the whole one, and use the whole dried chili pepper.

Chicken thigh meat with skin, because the chicken skin frying process can also be out of the oil so that the chicken becomes more flavorful, boiled in water a little immediately fished up.

8 tablespoons of cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of rock sugar, rock sugar can also be crushed and put in, but do not add water oh

Press ginger, garlic, onion, dry chili pepper order in order to put into the pan and stir-fry incense ~

Into the chicken together with the stir-fry, which is very fragrant ~

Pour the bowl of sauce just adjusted to it, high heat boil ~

Burn the When it's almost done, pour sesame oil.

Here comes the kicker! We can't find fresh basil, but we can go to the grocery store and buy chopped basil!

When the chicken simmers to a deep red color, put in the nine layers of pagoda, bingo!

Simmer for a while and then you can plate it up!

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