Three cups of chicken(san bei ji )

Three cups of chicken

Introduction:

"Three cups of chicken originated in Jiangxi Province. In 2008, this dish was also included in the main menu of the Olympic Games. Later, three cups of chicken spread to Taiwan. At first, Jiangxi Province cooked it with rice wine, lard and soy sauce, and named it three cups of chicken. After arriving in Taiwan, the Taiwanese changed it into light edible oil by replacing the greasy lard with a unique flavor Jiucengta jiucengta is Basil commonly used in Western food. It is widely grown in tropical areas and has a strong flavor. Chaoshan cuisine is also known as "Jinbuhuan". It is used to cook shellfish, pasta and seafood. There are several kinds of basil, which are not introduced here. If you are interested, you can know that the traditional three cup chicken is stewed in casserole and added with fresh jiucengta The unique aroma will definitely make people's stomachs open

Production steps:

Step 1: wash the chicken, chop the bone into small pieces, wash the blood water thoroughly, peel the onion and cut into small pieces, slice the ginger, cut the red pepper into oblique sections, peel the garlic and set aside, wash the fresh nine layer tower

Step 2: heat up the oil pan, pour in 2 / 3 cup sesame oil, vegetable oil, garlic, ginger slices and chili pepper, and saute until fragrant

Step 3: pour in onion slices and stir fry until fragrant

Step 4: pour the chicken into the pot and stir fry until the surface of the chicken is slightly colored. Sprinkle with a little refined salt

Step 5: add 1 cup of soy sauce, stir fry and color

Step 6: add another cup of rice wine

Step 7: add the remaining 1 / 3 cup sesame oil and vegetable oil, stir well and add rock sugar to melt

Step 8: stir fry until the chicken is completely colored and flavored, pour into the fresh nine layer tower

Step 9: turn the heat down until the soup is thick, stir fry until the soup is wrapped on the chicken, and serve on a plate

Materials required:

Chicken: half

Nine story tower: about 10 grams

Onion: half a piece

Pepper: 3

Ginger: 5 pieces

Garlic: 10

Sesame oil: 1 cup

Old style: 1 cup

Rice wine: 1 cup

Rock sugar: 2 pieces

Refined salt: right amount

Note: A: if the taste is light, you can not add salt and monosodium glutamate, cooking this dish without soup or water, so as not to lose its original flavor. B: the traditional method of three cups chicken is to stew in casserole, if not, you can also use wok, you need to pay attention to the heat control, so as to avoid the chicken is not cooked, the soup has been dried, avoid paste pot. C: on the premise of healthy diet, try to reduce intake If you have too much oil, you can increase or decrease the oil according to your personal habits. D: the characteristic delicacy of this dish lies in the jiucengta, which plays a very important role in seasoning

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: Vanilla

Chinese PinYin : San Bei Ji