The so-called three cups mean one cup of oil, one cup of soy sauce and one cup of wine. It is said that this dish has a history of hundreds of years. It originated in Ningdu, Jiangxi, and later spread to Taiwan Province, where it was widely recognized. For the oil in three cups, authentic Taiwan Province restaurants use sesame oil after scallions are sauteed instead of salad oil. As for the wine, it can be decided by preference. Besides rice wine, yellow rice wine, wine and even fermented wine are all good choices. In the selection of chicken, Sanhuang chicken with tender meat, soft bones and fresh taste can be called top grade. In addition, tender chicken legs can also be substituted. Personally, people who are slightly fatter can abandon it in the attitude towards chicken skin, which can reduce the fat intake. However, it is best to scald the chicken skin with boiling water before going, so as to keep the chicken fresh and tender as much as possible and not to make the cooked chicken look too dry. Nine-story tower is a "hot stuff" that can't be avoided in making three cups of chicken. Nine-story pagoda is one of the essential spices for cooking in Southeast Asia. People who have eaten Vietnamese food will not be unfamiliar with it. Its taste is extremely special, and it belongs to the mint family. Its shape is long oval and irregularly arranged, and the leaves are different in size on the stems, overlapping and layered, hence its name. Its unique fragrance combines the fragrance of mint leaves and lemon leaves, but it is different from them. It is hard to describe it without tasting it in words. The role it plays in three cups of chicken is similar to that of adding coriander when we make soup, but it is even more indispensable. In the production, three cups of chicken can be said to be a very easy-going dish. Its easy-going is that although it has a high "popularity", it is very simple and easy to learn. Just grasp the proportion of heat and seasoning and pour the raw materials into the pot in order. Heat the wok, pour a cup of sesame oil, add onion, ginger and red pepper, and optionally add a little dried onion to saute until fragrant. Then, cut the Sanhuang chicken with its skin removed into thumb-sized pieces and stir-fry. When the chicken turns slightly discolored, add a cup of soy sauce and a little salt, and it is also good to add a little sugar if you like it sweeter. Stir-fry again for a while, pour a cup of rice wine and a proper amount of broth, and turn off the fire and cover it until it is fully cooked. Add several key nine-story towers and stir-fry them twice before taking out the pot. Three cups of chicken with golden color, mellow taste, tender and crisp, fragrant but not greasy are easily presented in front of us. Do you know what it means to stop smelling incense? Cook three cups of chicken once and you will realize the exact meaning of this word.