Taiwan three cups chicken(tai wan san bei ji )

Taiwan three cups chicken

Introduction:

"Three cups of chicken can be said to be the representative of Taiwan cuisine. It's named after the fact that it needs a cup of black sesame oil, a cup of soy sauce and a cup of rice wine when cooking. This dish has attractive color, original flavor, unique flavor and is suitable for both wine and rice."

Production steps:

Step 1: wash and chop the chicken;

Step 2: wash the nine layer tower, remove the old stems and leave the tender leaves;

Step 3: ginger peeled and cut into slices, garlic peeled (big cut in half, small do not move), red pepper pedicel cut into 1 ~ 2cm long segments, rock sugar mashed;

Step 4: pour soy sauce and soy sauce paste into a cup, mix and stir evenly to make soy sauce. If there is no Taiwan soy sauce and soy sauce paste, 70ml raw soy sauce and 30ml old soy sauce can be used instead;

Step 5: Lele I pay attention to the accuracy of cooking, so I use the beaker, why is it called "three cups of chicken", this is the answer!

Step 6: bring the soup pot to a boil with water, blanch the chicken and remove the blood foam until there is no more blood foam;

Step 7: clean with cold water and drain for use;

Step 8: add black sesame oil in a wok and heat over low heat until 20% to 30%;

Step 9: stir fry ginger slices and half garlic with low heat until fragrant. Turn to high heat when ginger and garlic turn golden;

Step 10: add red pepper and stir fry for about 10 seconds;

Step 11: add the blanched chicken and the other half of garlic to stir fry quickly. When the chicken comes out of oil, add soy sauce, crushed rock sugar, oyster sauce and black vinegar to color the chicken;

Step 12: pour in red label rice wine (which can be replaced by Shaoxing Huadiao wine);

Step 13: bring to a boil the lid of the pot on the back cover, turn it to low heat and simmer, turning it frequently to avoid pasting the pot;

Step 14: collect the juice until it is thick, add salt according to personal taste, sprinkle the leaves of the nine layer tower on the surface of the chicken, turn off the fire, mix well and then out of the pot;

Step 15: pick up the chopsticks and start!

Materials required:

White striped chicken: one, 1200g

Nine story tower: 80g

Ginger: 1 piece

Garlic: 10

Red pepper: 8

Black sesame oil: 60ml

Soy sauce: 50ml

Soy sauce paste: 50ml

Taiwan Red Label rice wine: 100ml

Rock sugar: 30g

Oyster sauce: 2 tsp

Black vinegar: 2 tsp

Salt: right amount

Note: black sesame oil has a low ignition point. If the heat is too high, it will make the sesame oil bitter and even affect the taste of the whole dish. Therefore, stir fry ginger and garlic slowly, not like salad oil. There is also the choice of chicken. If it's broiler or three yellow chicken, you can save some time. Today, Lele is buying the local chicken which is killed now. It needs to cook for a while when blanching, and then stir fry for a while. Don't rush to color and stew. Otherwise, when the chicken is not cooked, it's better to have a cup==

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Tai Wan San Bei Ji