Three cup chicken with soy sauce(jiang xiang san bei ji )

Three cup chicken with soy sauce

Introduction:

"It is said that there is a beggar who lives with his mother. One day, my mother was seriously ill, lying in bed for a long time, dying. For the sake of filial piety, the son went out to try to get a hen for his mother. He put the chicken into a broken bowl and asked his neighbor for a cup of rice wine, a handful of salt and a spoonful of oil. After stewing with charcoal fire, he fed it to his mother. Unexpectedly, the aroma overflowed, which attracted an official chef next door. He tasted a piece and found it delicious. Later, the official chef continued to improve the production method, cooking chicken with a cup of wine, a cup of soy sauce and a cup of rice wine, and named it "three cups of chicken". The essence of three cups of chicken lies in one cup of oil, one cup of soy sauce and one cup of wine, which makes this classic food taste wonderful. Some people say that the process of making three cups of chicken is a kind of enjoyment, but also a kind of suffering. The cooking time and heat of 20 minutes should be strictly controlled. If you have more, you will paste the bottom, and if you have less, you will be juicy and tasteless. But for a food, if you have to endure the aroma temptation of 20 minutes, you can't go beyond the torment. On the basis of predecessors, we have developed this sauce flavored three cup chicken

Production steps:

Step 1: wash the chicken breast and cut it into pieces. You can choose boneless chicken according to your taste. Because it's for children, you can choose boneless chicken.

Step 2: add cooking wine, soy sauce, marinate for 20 minutes, no more than a quarter of chicken.

Step 3: after marinating the meat, treat the Pleurotus eryngii, change the knife and cut into pieces!

Step 4: deep fried Pleurotus eryngii, oil temperature control in a little lower than usual cooking temperature, do not care too much about oil temperature, pay attention not to scald!

Step 5: deep fry until golden yellow and pick up. Now the kitchen is full of the aroma of Pleurotus eryngii, enjoy the process.

Step 6: cut the prepared onion, ginger and garlic into your favorite pieces!

Step 7: stir fry the chicken in hot oil, and the oil temperature can be used for daily cooking. It is suggested that the temperature of children's boot oil which is usually not used for cooking should be controlled lower, so as to avoid the chicken paste!

Step 8: stir fry the chicken until it is five years old. Stir fry the chicken with green onion, ginger and garlic. Add a spoonful of soy sauce until the chicken is white. Soy sauce is the essence of this dish. Most soy sauce is OK. Haitian sauce is OK.

Step 9: add star anise, half a bowl of water (beer also), a spoonful of sugar, simmer for 5 minutes, then add the fried Pleurotus eryngii, simmer for 2 minutes.

Step 10: collect the soup, sprinkle the scallion, pour the sesame oil, and put it on the plate.

Materials required:

Chicken breast: 300g

Pleurotus eryngii: 200g

Scallion: 50g

Ginger: 20g

Garlic: 20g

Soy sauce: 3 teaspoons

Cooking wine: 3 teaspoons

Sugar: 1 teaspoon

Star anise: 2

Soy sauce: a spoonful

Note: when collecting juice, stir fry in low heat, so as not to paste the pot!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang San Bei Ji