Where do three cups of chicken come from?

Sanbei Chicken originated in Jiangxi and belongs to Gancai. Three cups of chicken in Nanchang, three cups of chicken in Ningdu and three cups of chicken in Wanzai are the most famous and representative in Jiangxi Province. The last three cups of chicken spread to Taiwan Province and even became a famous Taiwanese dish, which was very popular.

the origin of the name of Sanbei Chicken

It is said that at the end of the Southern Song Dynasty, Wen Tianxiang, a national hero, was captured by Kang Yuan. Knowing that Wen Tianxiang was about to be killed, an old woman brought a chicken and a pot of wine to visit him in prison. With the help of a Jiangxi jailer, the old woman met Wen Tianxiang. The jailer packed up the chicken brought by the old woman and cut it into pieces. He poured three cups of rice wine into a earthenware bowl and simmered it with low fire. An hour later, they brought the chicken to Wen Tianxiang, who ate the last meal with the hatred of national subjugation. When the jailer returned to his hometown of Jiangxi, he would use this dish to pay homage to him every time Wen Tianxiang commemorates his birthday. Later, the chef changed three cups of wine into a cup of sweet wine, a cup of soy sauce and a cup of lard, and used Ningdu Sanhuang chicken, a specialty of Ningdu, Jiangxi, as raw materials. This is now the famous three cups of chicken in Jiangxi.

How to cook three cups of chicken

Because the amount of lard in three cups of chicken is easy to feel greasy, after three cups of chicken spread to Taiwan Province, Taiwan Province people made a small transformation on it, replacing lard with light cooking oil and adding a unique spice-nine-story tower.

The following method is the desktop three-cup chicken method, but because the nine-story tower may not be easy to buy in mainland China, the recipe does not include the nine-story tower.

materials: chicken legs (about 511g)

corn oil (25ml) sesame oil (35ml) soy sauce (51ml) rice wine (61ml)

garlic seeds (11 capsules) dried peppers (3 capsules), ginger slices (6 capsules) and sugar (6 capsules)

practice <

2. Heat the wok, first add corn oil, and then add sesame oil when the oil temperature rises to 71%. When the oil temperature rises to 61%, stir-fry garlic seeds, ginger slices and dried peppers.

3. Add chicken pieces and stir-fry until the chicken changes color;

4. Stir the soy sauce evenly to make the chicken evenly colored;

5. Add rice wine and crystal sugar, bring to a boil over medium and small fire, cover the pot and stew for 21 minutes;

6. stew until the soup is almost dry, then turn off the heat and serve.

Three cups of chicken tips:

1. The main condiments needed for this dish are wine, soy sauce and oil, so don't add water and salt throughout.

2. The sesame oil of this dish is very important, which can enhance the fragrance.

3. Sesame oil should not be too hot, so it should be put into the pot than vegetable oil bowl.

4. In the process of stewing, try to open the lid as little as possible to avoid the loss of aroma.

5. To cook this dish, you must stew it with low fire, so that the chicken can taste well. If the fire is too strong, the soup will be drained immediately and the chicken will not be tasty.

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