How do you cook three cup chicken? How to make a three cup chicken?

Sanbei chicken is a local traditional dish in Jiangxi, according to legend, it is related to the national hero Wen Tianxiang, and there are many small allusions about Sanbei chicken, we are cooking, about these small allusions, there are circulars on the Internet.

Later, the three-cup chicken spread to Taiwan, and the methods were different, the same three cups were used, but they were filled with different seasonings, but the taste was not different.

I bought three yellow chickens a few times, but I gave up because I couldn't buy a nine-story tower (basil), and today I really wanted to eat it, so we made a three-cup chicken without a nine-story tower.

Without further ado, let's get started: first, we prepare the ingredients, clean 2 chicken thighs, chop the chicken thighs (you can also use chicken wings) into small pieces and put them in a basin. A few slices of green peppers are cut into triangular slices, and the red peppers are cut into triangular slices after removing the seeds, and the green and red pepper slices are used to match the color beautifully.

A small piece of ginger, cut into ginger slices, a small piece of white green onion into green onion segments, and a few garlic grains into pieces.

Next, we prepare a few small cups, pour in a glass of rice wine 100 grams, a cup of soy sauce 100 grams, a cup of sesame oil 60 grams, and take a closer look.

The ingredients should be all ready, so as not to be in a hurry in the future.

Now we blanch the chicken, boil the water in the pot, add cooking wine to the chicken under cold water, the cooking wine volatilizes in the process of heating, which can reduce the fishy smell of the chicken, blanch for 2 minutes, and beat the foam along the edge of the pot.

Pour out the chicken and rinse it quickly with cold water to better remove the impurities in the chicken. Next, start cooking, heat oil in the pot, fully slide the pan, pour out the hot oil, pour in the cold oil, it is not easy to stick to the pan when the chicken pieces are fried in the hot pan with cold oil, add the green onions, ginger and garlic and stir-fry until fragrant, stir-fry the fragrant and pour in the chicken pieces, stir-fry a few times, pour in soy sauce and rice wine, and then pour in sesame oil.

The essence of three cups of chicken lies in the cooking time and heat, a glass of oil, a cup of soy sauce, a glass of wine is enough, no need to put salt, about 20 minutes, neither paste the bottom, but also can not add water.

Keep shaking the pot, slowly dry the soup, pour in the green and red pepper slices, stir-fry until the green and red pepper slices are broken, at this time, it will be put into the nine-story tower, I didn't buy it, this step was omitted.

Turn it over a few times, pour in a little sesame oil to brighten up the dish, and you can put it on the plate.

Wash the chicken with bones and chop it into small pieces, fully wash off the blood water, marinate it with salt, thirteen spices, rice wine, and soy sauce for one hour, slice green onions, ginger, garlic, and chili peppers for later use, and wash it with fresh nine-story towers; Heat the oil pan, pour in a cup of sesame oil, fry the green onions, ginger and garlic until slightly yellow, and stir-fry the meat; Pour a cup of soy sauce and a cup of rice wine and stir-fry until the chicken is completely colored and flavorful, and then pour in the fresh nine-story tartar.

Choose three yellow old chicken cut into pieces and prepare, prepare a small bowl and pour in light soy sauce, heat the lard in the pot, first add ginger and garlic to stir-fry, and then put in the chicken pieces and stir-fry. Then add dried chili, soy sauce, and rice wine. Simmer for an hour, add the garlic and seasonings and simmer for 20 minutes.

What should you do with three-cup chicken? Come and get it

How to make homemade three-cup chicken come and get it

First chop the chicken into pieces, pour in the first cup of sesame oil to fry the chicken dry, pour the second cup of dark soy sauce to color, then pour in the third cup of rice wine and stir-fry until fragrant, cover and simmer for 5 minutes, add garlic and chili pepper to fry together after opening the lid, cover and simmer for 2 minutes, and finally season.

Put the chicken into the pot and blanch it, then take it out, then add an appropriate amount of oil to the pot, put the chicken in, then add some soybean paste and bean paste, stir-fry evenly with light soy sauce and salt, then add an appropriate amount of water, and wait until the water is almost dry to get out of the pot.

Slice the ginger and garlic, cut the shallots, cut the millet spicy into sections, and cut the chicken into small pieces for later use. Put water and cooking wine in the pot, put the chicken in cold water and boil in the pot over high heat, remove and drain the water. Heat the oil in a hot pan, pour in a little sesame oil to enhance the fragrance, stir the green onions, ginger, garlic and chili peppers in the pot until fragrant, pour in the chicken pieces, cooking wine, soy sauce and rock sugar to taste.

Stir-fry evenly, cover the pot and simmer to reduce the juice, and then it can be removed from the pot.

Slice ginger and garlic cloves, and cut chili peppers and green onions into sections for later use. Put the chicken pieces in a pot with half of the ginger slices, blanch off the blood, then drain and set aside. In a hot pan, pour in the prepared sesame oil and sauté the chili, ginger and garlic.

Pour the chicken into a pot and add a glass of soy sauce and a glass of rice wine. Close the lid and bring to a boil over high heat. Bring to a boil, reduce the heat and add the rock sugar.

Cover the lid and continue to simmer for about 15 minutes, then you can open the lid and prepare to collect the juice. Add fresh basil leaves before cooking.

The first step is to prepare the chicken, preferably fresh, as it will taste more textured. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated chicken and fry until golden brown on both sides.

Step 3: Cover the chicken with water and simmer for 10 minutes.

I use a rice cooker to make three cups of chicken, first chop the chicken into small pieces, blanch the water in a pot under cold water, rice wine, light soy sauce, dark soy sauce, sesame oil, rock sugar to adjust the sauce, pour oil into the pot, spread ginger, green onions and garlic, pour the blanched chicken pieces and the seasoned juice in, do not stir first, simmer for about 10 minutes, remove the lid and stir the chicken and the soup, and then cook for a few minutes.

The saltiness of the soy sauce is enough, don't put salt, there is no nine-story tower to put some chili pepper to enhance the flavor.

Three cups of chicken that the kitchen novice can learn as soon as he learns, the meat is smooth and juicy, and it is super delicious.

How do you make tempting three-cup chicken?

Wash the chicken wings and chop them into small pieces with a knife and place them on a plate for later use.

Cut the green onion, ginger and garlic into cubes.

Cut the onion into triangular slices and finely chop the chives.

Take a clean bowl, put the chopped chicken wings into the bowl, add salt and cooking wine, add starch, and marinate for 10 minutes.

Heat about 250 grams of oil in a pot, cook until six or seven percent, put in the marinated chicken wings, smooth and remove for later use.

Leave 10 grams of oil in the pot, heat the green onions, ginger and garlic pieces and stir-fry until fragrant, then add oyster sauce and stir-fry until fragrant, add cooking wine, salt, monosodium glutamate, soy sauce, chicken powder, sugar, and a small amount of water.

Put in the chicken wings and bring to a boil over high heat, cook for 3 minutes, reduce the juice on high heat, and sprinkle with chives.

Three-cup chicken is said to have originated in Jiangxi Province at the earliest, and later spread to Taiwan Province and became a representative dish of Taiwanese cuisine. Cooking without water, just one cup of soy sauce, one cup of oil, and one cup of rice wine. There are many ways to make three-cup chicken, and today this one belongs to the family version, with a strong meat flavor, sweet and salty, and salty with fresh.

Materials. 2 chicken thighs.

Green onion, ginger and garlic 10 grams.

Onion 14 grams.

A glass of rice wine.

Oil in one cup. Soy sauce in one cup.

Steps. 1. Two large chicken thighs, wash and chop into pieces.

2. Sit water in the pot, add green onion and ginger, cooking wine and cook until slightly boiled, and then put the cut and washed chicken pieces into the pot.

3. Blanch until it changes color, then take it out, rinse the floating powder with warm water and control the water for later use.

4. Heat the oil in a pan and add the green onion knots, ginger slices, garlic slices and chopped onion.

5. Put the blanched chicken pieces into the pot and stir-fry until the meat skin is slightly yellow and fragrant.

6. Pour the other two cups into the three cups: rice wine and soy sauce, sprinkle in rock sugar, mix the ingredients in the pan and cover and simmer.

7. Simmer until the soup in the pot is thickened, adjust the flavor and add salt as appropriate, sprinkle in the coriander and stir-fry evenly before starting the pot.

Ingredients: 1 three-yellow chicken (about 800 grams), 2 small shallots, half a purple onion, 1 handful of fresh basil (also known as the nine-layer tower), 4 cloves of garlic, 1 small piece of ginger, 1 red bell pepper 3 pieces.

Excipients: 50 grams of sugar, 200 grams of rice wine, 100 ml of water, 50 ml of light soy sauce, 1 2 teaspoons (3ml) of dark soy sauce, 1 2 teaspoons (3 grams) of white pepper, 1 2 teaspoons (3 ml) of sesame oil

Production process: 1. Chop the three yellow chickens into 4cm pieces. Peel the shallots and cut them into slices, shred the purple onions, slice the ginger and garlic, and cut the bell peppers into triangular pieces for later use.

2. Pour water into the pot and boil over high heat, blanch the chicken pieces for 2 minutes, then remove and rinse the surface foam with water, and drain thoroughly. Remove the water from the pot and do not use it.

3. Pour oil and 40 grams of sugar into the pot, fry the sugar over medium-low heat, wait for the sugar to slowly turn dark brown, and then turn into light brown small bubbles, put in the chicken pieces, stir-fry quickly, and let the sugar color wrap around the chicken pieces. Stir-fry and serve.

4. Wash and boil the wok, pour in a small amount of oil, stir-fry the small shallots, garlic slices and ginger slices, put in the chicken pieces, pour in the 1 2 of the chicken pieces with rice wine, and then add water to the 2 3 of the chicken pieces, add the light soy sauce, dark soy sauce and the remaining 10 grams of sugar, cover and simmer for 15 minutes.

5. Open the lid, change to high heat and continue to cook for 3---5 minutes, after the soup becomes viscous, add bell pepper and basil and stir a few times, then add white pepper and sesame oil and stir well, turn off the heat.

Materials:

600g chopped chicken, 10 garlic, 6 slices of ginger, 10g of 9-story tartar, 1 tbsp salad oil, 2 tbsp soy sauce, 1 tbsp sugar, 1/2 cup rice wine, 2 tbsp sesame oil.

Method

1. After the pot is boiled, add the salad oil, then add the garlic and ginger slices and stir-fry over medium heat until brown.

2. Add the chicken and seasonings, and simmer over low heat until the soup is dry, then add the nine-layer tower and stir-fry slightly.

Tips

If this three-cup chicken needs to be heated after meals, it is recommended to add a little water to heat it together to avoid burning, and then add fresh nine-story tower stir-fry before cooking to increase the aroma.

Stir-fry the syrup first, stir the chicken in the pot with the syrup, pour a little rice wine into the pot, add minced ginger and 1 tablespoon of rosemary powder, cook the meat pieces in the pot for 5 minutes, turn on high heat to collect the juice, add coriander, seven floors, and then put on the accessories.