Chinese cuisine - Three Cup Chicken

Three cup chicken originated in Jiangxi, and in 2008, this dish was also included in the main menu of the Olympics
Later, the Three Cup Chicken was introduced to Taiwan. Initially, Jiangxi cooked it with a cup of rice wine, lard, and soy sauce, and named it Three Cup Chicken. After arriving in Taiwan, Taiwanese people made minor modifications to it, replacing the greasy lard with light cooking oil and adding a unique spice - Nine Layer Pagoda
The Nine Layer Pagoda is a commonly used basil in Western cuisine, which is widely grown in tropical regions and has a particularly strong aroma. It is also known as "Jin Bu Huan" in Chaoshan cuisine and is cooked in various types such as shellfish, pasta, and seafood. There are several types of basil, which will not be introduced here. If you are interested, you can search for them on Baidu
The traditional three cup chicken is braised in a clay pot and added with fresh nine layer tower, creating a unique aroma that is sure to make people's stomachs boil

Ingredients Details
Main materials
chicken
Half of it
basil
About 10 grams
onion
Half a small one
Pepper
3 pieces
ginger
5 pieces
garlic
10 pieces
Sesame oil
1 cup
Raw smoke
1 cup
Rice Wine
1 cup
Rock sugar
2 small pieces
accessories
Refined salt
appropriate amount
vanilla
flavor
burn
workmanship
Semih.
time consuming
senior
difficulty
Steps for making three cups of chicken
The steps for making "Three Cup Chicken" are as follows: 1
one
Wash the chicken with bones and chop it into small pieces, thoroughly wash away the blood, peel off the onion and cut it into small pieces, slice the ginger, cut the red chili into diagonal sections, remove the outer skin of the garlic and set it aside, wash the fresh Nine Layer Pagoda
Steps for making "Three Cup Chicken": 2
two
Heat up a wok and pour in 2/3 cup of sesame oil, vegetable oil, garlic, ginger slices, and chili peppers. Stir fry until fragrant
Steps for making "Three Cup Chicken": 3
three
Pour in onion slices and stir fry until fragrant
Steps for making "Three Cup Chicken": 4
four
Pour the chicken chunks into the pot and stir fry until the surface of the chicken is slightly colored. Sprinkle with a little salt
Steps for making "Three Cup Chicken": 5
five
Add 1 cup of light soy sauce and dark soy sauce, stir fry well and color
Steps for making "Three Cup Chicken": 6
six
Add another cup of rice wine
Steps for making "Three Cup Chicken": 7
seven
Add the remaining 1/3 cup of sesame oil and vegetable oil, stir fry well, and then add rock sugar to melt
Steps for making "Three Cup Chicken": 8
eight
Stir fry until the chicken is completely colored and flavorful, then pour it into a fresh nine layer tower
The steps for making "Three Cup Chicken": 9
nine
Reduce heat to low until the soup thickens, stir fry until the soup wraps around the chicken, remove and serve on a plate
Quick Tips
A： If the taste is light, you can skip adding salt and MSG, and cook this dish without adding soup or water to avoid losing its original flavor
B： The traditional method of making three cup chicken is to stew it in a clay pot. If it is not available, a frying pan can also be used. It is important to control the heat to prevent the chicken from being undercooked and the soup from being drained, and to avoid burning the pot
C： On the premise of a healthy diet, try to reduce excessive intake of oil as much as possible, and adjust the oil content moderately according to personal habits
D： The unique and delicious feature of this dish lies in the Nine Layer Pagoda, which plays a very important seasoning role and should not be omitted as much as possible