Dishes: three cups of chicken
Cooking ingredients: Sanhuang chicken 1 piece, rice wine 100ml, soy sauce 30ml, soy sauce 15ml, sesame oil 30ml, crystal sugar 10g, basil leaves, onion 1 tree, ginger/kloc-0.
Cooking steps:
Step 1, clean the appearance of the bought Sanhuang chicken with clear water first, then chop it into small pieces with uniform size with a knife, and then clean it with clear water again. Put cold water into the pot, put the washed and cut three cups of chicken into the pot, and turn on medium heat.
Step 2, blanch the Sanhuang chicken with medium fire, and skim the floating foam continuously during blanching until the water is completely opened, and then take it out, rinse it repeatedly with clear water to remove the floating foam, and then set aside.
Step 3: Clean the ginger, cut it into pieces, clean the garlic cloves and cut them into minced garlic. Heat oil in a pan, turn on a small fire, then pour in 30ml of sesame oil, add minced garlic and ginger slices in turn, and stir-fry with a small fire to change color and give off fragrance.
Step 4: Add the pieces of Sanhuang chicken into the pot after sauté ing, and then stir-fry them constantly, so that several pieces are heated evenly until the pieces of chicken are sauté ed until the oil is out and the flavor is sauté ed.
Step 5: After the chicken pieces are fried, pour in the soy sauce 15ml and continue to stir-fry until a few pieces are evenly colored, then pour in the soy sauce 30ml and stir-fry evenly again.
Step 6: After several pieces are evenly colored, slowly pour in glutinous rice wine 100ml, and then add in 10g rock sugar to enhance the flavor. During this period, the stir-frying process should not stop, and the poured materials should be melted and fully absorbed by the chicken pieces.
Step 7: After all the seasonings are put into the pot, turn the fire to boil the soup, then turn to low heat and simmer for a while until the soup is thick and dry. Remember to turn the chicken pieces to avoid the phenomenon of dry pot affecting the taste.
Step 8, the chicken pieces in the pot change color, turn off the fire after stewing, add basil leaves, and cover the pot cover for stewing.
Step 9: The braised three cups of chicken are bright red and have an appetite. Put the three cups of chicken out of the plate and chop up the shallots and decorate them.
Cooking tips:
Tips 1, in the process of making three cups of chicken, don't release water, and only use seasoning to make soup for the whole process. This is a unique practice of three cups of chicken, so please remember it, otherwise it will not be authentic!
Tip 2. Basil leaves in three cups of chicken are essential. It is the soul of this dish. You must follow the preparation process of the dish, and finally add basil leaves for stewing. The three cups of chicken made in this way are good in color, smell and taste.