[upgraded table style Jiangxi traditional dish] Shijun Sanbei chicken(sheng ji ban tai shi kou wei jiang xi chuan tong cai shi jun1 san bei ji )

[upgraded table style Jiangxi traditional dish] Shijun Sanbei chicken

Introduction:

"Three cups of chicken is a famous traditional dish in Ningdu, Jiangxi Province. Its origin is related to the national hero Wen Tianxiang. At the end of the Southern Song Dynasty, the national hero Wen Tianxiang (from Jishui, Jiangxi Province) was captured during the anti yuan war, which made the masses very sad. One day, a woman in her 70s came to Wen Tianxiang's prison holding a chicken and a pot of wine in a bamboo basket with a cane in her hand to pay her respects. The old woman saw Wen Tianxiang unexpectedly, with mixed feelings of sadness and happiness. It turned out that Wen Tianxiang had been killed, and she came to offer sacrifices to Prime Minister Wen. Seeing that Prime Minister Wen was still alive, she regretted that she had not brought a cooked chicken, so she had to ask the jailer for help. The jailer was originally from Jiangxi, and he admired Wen Tianxiang very much. He was deeply moved by the words and deeds of the old woman. Thinking that Wen Tianxiang was going to be killed tomorrow, he was also very sad, so he decided to make a decent dish for Wen Tianxiang with the old lady's chicken and wine to show his respect. So he and his wife slaughtered the chicken, cleaned it up, cut it into pieces, found a tile bowl, put the chicken in the bowl, poured rice wine, added some salt, filled it with seasoning and soup, set up the tile bowl with a few bricks, and simmered the chicken in a low heat. After an hour, they uncovered the cover and saw that the chicken was crispy and fragrant. They sobbed and brought the chicken to Wen Tianxiang. Prime Minister Wen drank soup and ate chicken. He hated the subjugation of his country and sang elegantly. The next day, Wen Tianxiang saw death as if he had returned home and died bravely. It was the ninth day of December. Later, the jailer returned to his hometown Jiangxi from Dadu. On the ninth day of December, he would use three cups of wine to simmer chicken to pay homage to Wen Tianxiang. Therefore, the delicious dishes spread in Jiangxi. Gradually become a famous dish, many hotels and restaurants in order to improve the taste, and three cups of chicken slightly changed: a cup of sweet wine, a cup of soy sauce, a cup of sesame oil. Pour the three cups of seasoning and chicken into a sand bowl, then add a little cold water, make a fire and simmer slowly until the meat is rotten. Its color, fragrance, delicious incomparable. Today, I'd like to introduce the three cups of chicken, which was improved after it came to Taiwan. But it's still delicious. It's still made of a cup of sweet wine, a cup of soy sauce and a cup of sesame oil. Let's have a look at the delicious food on the table

Production steps:

Step 1: prepare all the mushrooms, Lentinus edodes, Coprinus comatus, Agrocybe aegerita, Pleurotus eryngii, boneless chicken leg.

Step 2: cut chicken leg into wide strips and marinate it with white pepper, salt and cooking wine for 10 minutes. Remember to put seasoning first, then salt, white pepper and cooking wine. In this way, marinate it first, then remove the fishy smell, and finally keep the meat fresh and tender.

Step 3: add the cornmeal, remember to make the surface of the chicken feel a little dry.

Step 4: cut all the fungi and set aside

Step 5: put oil in the pot, fry chicken strips with 50% oil, turn down the heat.

Step 6: open a small fire and fry the chicken for 5 minutes. Then put all the fungi into the pot and fry them together. In this way, the smell of mushrooms can be completely exploded.

Step 7: start a small fire and blow it all the time.

Step 8: in the process of frying, we adjust the juice well, cut off the green onion, cut the red pepper into pieces, add two spoonfuls of sugar, one tablespoon of cooking wine, sesame oil, soy sauce, chicken essence, salt. Add a little bit of cornstarch and goat milk wine and stir well.

Step 9: before frying, fry the scallion and garlic slices together.

Step 10: control the oil.

Step 11: leave a little oil in the pan, return to the pan and stir fry again. Stir fry the juice.

Step 12: after that, close the lid, then pour a small spoon of goat milk wine along the lid of the pot, and simmer for two minutes. This is to make the dish have wine flavor and taste better.

Step 13: out of the pot ~ ~ ~ plate, ready to eat~~~

Step 14: finally, sprinkle some chopped shallots on the top to make the color more beautiful. This kind of three cups of chicken tastes refreshing and crispy with mushrooms, and the meat is very soft and tender. It's really delicious~~

Step 15: take a look at this. Do you want to do it again

Materials required:

Chicken leg: three boneless

Coprinus comatus: Three

Tea tree mushroom: a handful

Pleurotus eryngii: two

Mushrooms: Four

Red pepper: two

Shallot: three

Raw meal: moderate

Cooking wine: 2 tablespoons

Goat milk wine: 2 teaspoons

Soy sauce: a spoonful

Sugar: 2 tablespoons

Salt: a spoonful

White pepper: a spoonful

Chicken essence: a spoonful

Note: three cups of chicken is a famous traditional dish in Jiangxi Province. It is named three cups of chicken because it only uses one cup of rice wine, one cup of lard and one cup of soy sauce instead of soup. This dish is red in color, original, mellow and attractive, suitable for both wine and rice. This time I choose to cut the chicken into strips for the sake of matching the whole dish. In fact, if you like to cut the chicken into strips, it's OK. Remember to be too big and not too small. Remember to put seasoning first, then put salt, then white pepper, and finally cooking wine. In this way, we can marinate the meat, then remove the fishy smell, and finally keep the meat fresh and tender.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sheng Ji Ban Tai Shi Kou Wei Jiang Xi Chuan Tong Cai Shi Jun1 San Bei Ji