Three cups of chicken originated in Jiangxi and belongs to Jiangxi cuisine. 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. Finally, three cups of chicken spread to Taiwan Province Province and even became a famous dish in Taiwan Province, which was very popular.

The origin of the name of three cups of chicken

According to legend, at the end of the Southern Song Dynasty, Wen Tianxiang, a national hero, was captured. Knowing that Wen Tianxiang was about to be killed, an old woman took 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 the chicken brought by the old woman and cut it into pieces. He poured three cups of rice wine into an earthenware bowl and simmered it over low heat. An hour later, they served the chicken to Wen Tianxiang, and Wen Tianxiang ate his last meal with the hatred of national subjugation. When the jailer returned to his hometown in Jiangxi, every time Wen Tianxiang celebrated his birthday, he would use this dish to pay homage to him. Later, the chef changed three glasses of wine into a cup of sweet wine, a cup of soy sauce and a cup of lard, using Ningdu Sanhuang chicken, a specialty of Ningdu, Jiangxi, as raw materials. This is the famous three cups of chicken in Jiangxi now.

How to cook three cups of chicken?

Because the amount of lard in Sanbei Chicken is too much, it is easy to feel greasy. After Sanbei Chicken was introduced to Taiwan Province Province, people in Taiwan Province Province made a small transformation on it, replacing lard with light edible oil and adding a unique spice-nine-story tower.

The following method is to have three cups of chicken on the table, but because the nine-story tower may not be easy to buy in Chinese mainland, it is not included in the recipe.

Ingredients: chicken legs (about 500g).

Corn oil (25ml), sesame oil (35ml), soy sauce (50ml) and rice wine (60ml).

Garlic seed (10), dried pepper (3), ginger slices (6) and sugar (6 small pieces)

working methods

1. Cut the chicken into large pieces, wash the blood with running water, peel and whole garlic, and slice ginger for later use;

2. Heat the pot, first add corn oil, then add sesame oil when the oil temperature rises to 70%, and add garlic, ginger slices and dried peppers when the oil temperature rises to 60%.

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

4. Stir the soy sauce evenly to make the chicken color uniform;

5. Add rice wine and rock sugar, bring to a boil with high fire, cover the pot and simmer for 20 minutes;

6. Simmer until the soup is almost dry.

Tips for three cups of chicken:

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, and it should be put into the pot than the vegetable oil bowl.

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

To cook this dish, you must stew it on low fire, so that the chicken is delicious. If the fire is too big, the soup will soon run dry and the chicken will not taste good.

Bian Xiao took a look, and all the materials were at home. I can't wait to go home and have a try. Why do you let a gourmet Bian Xiao collect recipes all day? This is a test!