Raw materials: nine-story pagoda, rice wine, chicken legs, onions, ginger, garlic, dried chilies

Seasonings: MSG, oyster sauce, salt, vinegar

1. Cut the chicken legs into pieces Cut into small pieces and set aside. Cut the nine-layer pagoda into small pieces and set aside. Cut the onion, ginger and garlic into small pieces and set aside. Cut the dried chili into small pieces and set aside.

2. Boil water in a pot, put the cut chicken into the pot under cold water, and add the water After boiling, remove the blood foam and wash it thoroughly

3. Heat the oil in a pan. When the oil is six or seven degrees hot, add the prepared onion, ginger and garlic and saute until fragrant. Add the dried chili

4. After the chicken is fragrant, add the prepared chicken, stir-fry quickly over high heat, add a little oyster sauce and salt, and then stir-fry

5. After the chicken is fragrant, add the prepared chicken of rice wine, bring to a boil over high heat and simmer over low heat for about 20 minutes

6. When the stew is almost done, add the prepared nine-layer pagoda, reduce the juice over high heat, and finally add a little vinegar

7. According to your own taste, whether to add salt and MSG before serving

Three-cup chicken is a famous snack in Taiwan. I believe many people have heard of it. The preparation of three-cup chicken is also very particular, and it can be made delicious without using water in the whole process. In the cooking process of three-cup chicken, no water is used and only rice wine is used to make it delicious. The first time Xiaopang learned about Three Cup Chicken was when he was in college. At that time, he felt very comfortable eating it. The deliciousness of the chicken bursts into your mouth, it's particularly delicious.