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How to make Taiwanese three-cup chicken?

It is said that Three Cup Chicken was first originated in Jiangxi Province, and later spread to Taiwan Province, becoming a representative dish of Taiwanese cuisine.

No water is needed for cooking, just one cup each of soy sauce, oil, and rice wine for simmering.

There are many ways to make three-cup chicken. Today's version is a family version. It has a strong meaty flavor, sweet and salty, and salty and fresh.

By Personality is better than beauty Douguo Food Officially Certified Master Ingredients 2 chicken legs 10 grams of onions, ginger and garlic 14 grams of onions 1 cup of rice wine 1 cup of oil 1 cup of soy sauce Method Steps 1. Two large chicken legs, washed and chopped into pieces 2. Sit in the pot

water, add green onions, ginger, and cooking wine. When it boils slightly, put the washed and cut chicken pieces into the pot. 3. Blanch until it changes color and take it out. Rinse with warm water to remove the floating powder and set aside. 4. Heat the oil in the pot and add the green onions.

Knots, ginger slices, garlic slices, and chopped onions 5. Add the blanched chicken pieces into the pot and stir-fry until the skin is slightly browned and fragrant. 6. Pour in the other two cups of the three cups: rice wine and soy sauce.

Sprinkle in rock sugar, weigh the ingredients in the pot evenly, then cover and simmer for 7. When the soup in the pot is thickened, adjust the flavor and add salt as appropriate. Sprinkle in coriander and stir-fry evenly before serving.