Three Cup Chicken is a famous home-cooked dish in Taiwan. It is named Three Cups because it uses a cup of Taiwanese rice wine, a cup of soy sauce and a cup of black sesame oil (or sesame oil) when cooking.

Taiwanese three-cup chicken originated from the Jiangxi dish three-cup chicken. After the Hakkas brought the recipe to Taiwan, they improved and innovated, using Taiwanese rice wine instead of sweet fermented rice wine, black sesame oil (or sesame oil) instead of lard, and adding basil (nine-layer pagoda) to enhance the aroma.

Thus creating Taiwanese three-cup chicken with Taiwanese characteristics.

Pictured here is the Taiwanese three-cup chicken. It has an attractive taste that makes people want to eat more. The core of its seasoning lies in the preparation of the three-cup juice. When preparing: choose a cup of Taiwanese rice wine, a cup of light soy sauce or soy sauce, a cup of sugar, and a cup of brewed vinegar.

, a cup of Taiwanese black sesame oil and other ingredients (choose three cups at will, according to the ratio of 1:1:1).

The commonly used Taiwanese seasonings in traditional crafts are Gongyan black vinegar (the main ingredients are brewed vinegar, sugar, salt, vegetables, fruits, malt, natural sauce color, and natural spices), Jinlan ointment (refined with soy sauce, soup and glutinous rice,

It has a unique glutinous rice aroma) and is not convenient to purchase, so local seasonings are used instead, which gives it a different flavor.

Method 2 for the three cups of juice in the picture: 2500g Yuanhang rice wine, 600g Lee Kum Kee steamed fish soy sauce, 1250g Caishen oyster sauce, 20g MSG, 500g rock sugar, 100g white sugar, 400g Gongyan Royal Vinegar, 250g bean paste,

5 grams of licorice powder, add 15 grams each of shredded perilla leaves, minced garlic, and minced tangerine peel, bring to a boil and serve.

In the past, this sauce was often used to make three-cup chicken, but now it is also used to make innovative dishes such as three-cup sauce stone pot cod, three-cup sauce five-inch intestines, three-cup sauce eel fillet, three-cup sauce sole, and three-cup sauce.

Cut the green onions into sections, slice the ginger, peel four or five cloves of garlic and use whole ones, and use whole dried chili peppers.

Use chicken thighs with the skin on, because the frying process of the chicken skin can also release oil to make the chicken more fragrant. Boil the water and remove it immediately.

8 spoons of cooking wine, 4 spoons of soy sauce, 2 spoons of rock sugar. You can also crush the rock sugar and put it in, but you cannot add water. Add ginger, garlic, green onions, and dried chili peppers in the order of the pot and stir-fry until fragrant. Add the chicken together.

Stir-fry, it will be very fragrant at this time. Pour in the bowl of juice you just prepared and bring to a boil. When it is almost cooked, pour in sesame oil.