The name "three cups of chicken" is said to be a cup of soy sauce, a cup of sesame oil, a cup of rice wine and three cups of simple sauces. This is also the practice that originated from Ningbo, Jiangxi Province at the beginning. After it was introduced into Taiwan Province, Taiwan Province people, assisted by ginger and nine-story pagoda, improved and innovated the national hero Wen Tianxiang, who was captured in the late Southern Song Dynasty. An old woman in Jiangxi learned that Wen Tianxiang was about to be killed, so she brought a chicken and a pot of wine to visit him in prison. With the help of a fellow jailer, the old woman met Wen Tianxiang. She took the chicken to any Taiwan Province restaurant, and three cups of chicken should be a must-have dish in Taiwan Province's menu. It is not an exaggeration to say that the requirements for chicken are high and high. Walking chicken, three-yellow chicken and even chicken legs can be used, but three kinds of seasonings are essential.
The plane meal to Taiwan Province was three cups of chicken, which was the representative of Taiwanese food. It was not bad or delicious, because it was a fast food after all. There are often three cups of chicken on the menu in various fashionable restaurants, and the order rate is very high. Put the chicken pieces in a casserole, wash the chicken legs and wings with hot water, cut them into pieces, blanch them, and put them in a pot with cold water to completely remove the blood. Add ginger slices and angelica dahurica to remove the fishy smell. Stir-fry some nine-story towers, heat another Taji pot, or casserole, and put the remaining nine-story towers at the bottom of the pot; Pour in the fried chicken; Chop the chicken leg, add onion, ginger and Lee Kum Kee bean paste into the clay pot, stir-fry until fragrant, add chicken pieces and three cups of juice, and simmer until cooked. Chicken with ten coriander leaves and three cups is a classic dish in Taiwan Province, but it is generally recommended by Taiwanese restaurants.