Three cups of chicken is a famous home-cooked dish in Taiwan Province Province. Because cooking with a cup of Taiwan Province rice wine, a cup of soy sauce and a cup of black sesame oil (or sesame oil), it is named three cups. Taiwan Province Sanbei Chicken originated from Jiangxi Cuisine Sanbei Chicken. After Hakka brought it to Taiwan Province Province, they improved and innovated it, replacing sweet wine with rice wine from Taiwan Province Province, lard with black sesame oil (or sesame oil), and adding basil (nine-story tower) to enhance the flavor, thus creating three cups of chicken in Taiwan Province Province with the characteristics of Taiwan Province Province.

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Three cups of chicken in Taiwan Province cuisine are very attractive, which makes people want to eat more and more. The core of its seasoning lies in the preparation of three cups of juice.

One cup of rice wine from Taiwan Province Province, one cup of soy sauce, one cup of sugar, one cup of brewed vinegar, one cup of black sesame oil from Taiwan Province Province and other materials (choose three cups at will, according to the ratio of11). Traditionally, Taiwan Province Gong Yan black vinegar (mainly composed of brewing vinegar, sugar, salt, vegetables, fruits, malt, natural sauce color and natural spices) and Jin Lan ointment (refined from soy sauce, soup and glutinous rice with unique glutinous rice flavor) are not easy to buy, so they are changed to local seasoning and have another flavor.

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Method 2 of three cups of juice:

Yuan Hang rice wine 2500g, Lee Kum Kee steamed fish soy sauce 600g, Caishen oyster sauce1250g, monosodium glutamate 20g, crystal sugar 500g, sugar100g, royal palace vinegar 400g, bean paste 250g, licorice powder 5g, shredded perilla leaves, garlic and dried tangerine peel 65438. In the past, this sauce was often used to make three cups of chicken, but now it is also used to make three cups of sauce stone pot silver cod, three cups of sauce five-inch sausage, three cups of sauce eel fillet, three cups of sauce sole and other innovative dishes.

Cut the onion into sections, slice the ginger, peel off four or five cloves of garlic, and use the whole garlic as dried Chili.

Chicken leg meat with skin, because the chicken skin frying process can also produce oil, making the chicken more fragrant. Boil it in water and take it out at once.

8 tablespoons of cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of rock sugar, and rock sugar can also be crushed and put in, but no water can be added ~

Stir-fry ginger, garlic, onion and dried Chili in turn ~

Stir-fried chicken together, it's already very fragrant at this time ~

Pour in the bowl of juice just prepared and bring it to a boil ~

When it's almost cooked, pour sesame oil.

Here comes the point! Although we can't find fresh basil, we can go to the supermarket to buy chopped basil!

When the chicken is dark red, put a nine-story tower, bingo!

You can load the plate in a moment ~

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