The process of making three cup chicken, how to make three cup chicken

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.

Wash the chicken and put three glasses of Coke and three glasses of wine. If you want a small cup, it will be delicious.

How to make three-cup chicken:Ingredients: 7 chicken thighs, 50 ml of soy sauce, 15 ml of peanut oil, 35 ml of sesame oil, 50 ml of Guangdong rice wine, 8 shallots, 3 cloves of garlic, 18 grams of rock sugar, 4 nine-story towers, and a green bell pepper.

Steps: 1. Wash the chicken thighs and cut them into pieces, and then rinse them with water to remove the blood.

2. Peel the shallots and cut them into small dots, peel the garlic, shred the ginger, remove the stems and seeds of the green peppers and cut them into pieces for later use.

3. Heat peanut oil into a pot and add shallots, garlic and ginger to stir-fry for about a minute, then add sesame oil.

4. Pour in the chicken thighs and stir-fry until they change color. About four minutes or so.

5. Pour in soy sauce and stir-fry evenly until the chicken pieces are evenly colored.

6. Add rock sugar, pour in rice wine, cover the lid and bring to a boil over high heat, continue to simmer over medium-low heat for about 20 minutes.

7. When the soup becomes thick, add the green bell pepper and stir-fry for two minutes.

8. Put it in the nine-story tower and stir-fry for one minute.

9. It's really delicious.

The steps to make the three-cup chicken are as follows:Ingredients: 2 chicken thighs, 10 grams of green onions, ginger and garlic, 14 grams of onions, 1 cup of rice wine, 1 cup of oil, 1 cup of soy sauce.

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 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 pan with cold oil, add the green onion knots, ginger slices, garlic slices, and bury the chopped onion.

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

6. Pour the other two cups into the three cups, rice wine and soy sauce in the funnel of shirts, sprinkle rock sugar, mix the ingredients in the pot 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.

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 of all, let's 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 several small cups and pour them in100 grams for a glass of rice wine, 100 grams for a cup of soy sauce, 60 grams for a cup of sesame oil,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, and stir-fry until the green and red pepper slices are brokenIt's going to be put into the nine-story towerI didn't buy it, and 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.

Description: Authentic three-cup chicken, when it comes out of the pot, you have to add a nine-story tower, the nine-story tower is an anise flavor, I ran a few places and didn't buy it. Illustrate it here.

Well, this simple and delicious three-cup chicken dish is ready.

Three cups of chicken with spring shoots.

Ingredients: 10 chicken wings, 2 spring bamboo shoots, 6 tablespoons rice wine, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons sesame oil, 10 rock sugar (about 15g), a small handful of nine-layer tower leaves, 1 tablespoon cooking oil, ginger slices;

Method. 1.Wash the chicken wings, peel off the shell of the spring bamboo shoots and set aside;

2.In three cups, pour 6 tablespoons of rice wine, 3 tablespoons of soy sauce (1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce) and 2 tablespoons of sesame oil and set aside;

3.Cut off the fat on both sides of the chicken wings, cut them in half, and cut the spring shoots into hob pieces;

4.Bring water to a boil, pour in the spring bamboo shoots and blanch them, cook for two minutes, then drain and set aside;

5.Heat the pot, pour in a tablespoon of cooking oil and a tablespoon of sesame oil, when the oil is warm, add ginger slices and stir-fry until fragrant, turn to high heat and pour in the chicken wings and stir-fry until the skin is tightened and the edges are browned; Pour in the blanched spring bamboo shoots and stir-fry over high heat; Pour in the prepared cup of rice wine;

6.Pour in a cup of soy sauce; Add rock sugar; After the fire boils, turn to the lowest heat and simmer for 10 minutes, then open the lid and turn to high heat to collect the thick soup;

7.Pour the remaining tablespoon of sesame oil from the cup along the edge of the pan; Put the nine-layer tower into the pot, stir-fry, cover the lid for half a minute, turn off the heat and open the lid to remove from the pot;

1.Sit water in the pot, boil to a slight boil, cut the chicken pieces into the pot, blanch until the color changes, then take out, rinse the floating powder with warm water and control the water for later use, and pick up and wash the nine-story tower.

2.Prepare to make three cups of chicken "three cups" seasoning: sesame oil + rice wine + soy sauce, home method, the ratio of three cups is about: 1:1, red pepper stem, seed, slice and set aside.

3.Cut the green onion into sections, slice the ginger and garlic cloves, heat the wok and pour the sesame oil into three cups, after the oil is warm, put the green onion, ginger and garlic into the pot and stir-fry until the meat skin is slightly yellow and fragrant.

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

5.Simmer until the soup in the pot is thickened, adjust the flavor and add salt as appropriate, sprinkle in the nine-layer tower and red bell pepper before starting the pot, and stir-fry evenly.

Wash the chicken and chop it into pieces, wash off the blood, peel the onion and cut it into small pieces, slice the ginger, cut the red pepper into oblique sections, wash the fresh nine-layer tower, heat the oil pot, pour in 2 3 cups of vegetable oil, garlic, ginger slices, and chili pepper grains together, pour in the onion slices and fry until fragrant, pour the chicken pieces into the pot and stir-fry, until the surface is slightly colored, sprinkle in refined salt, add 1 cup of light soy sauce, dark soy sauce to color, stir-fry until the chicken is completely colored and flavored, pour in the fresh nine-layer tower, turn to low heat until the soup is thick, stir-fry to wrap the soup on the chicken, and put it on a plate.

Pour half a cup of light soy sauce into the disposable water cup in turn. 1/2 cup raw oil. 1/2 glass of beer, cover the pot.

Simmer over medium heat for 15 minutes. Turn over and simmer for another 15 minutes. After that, add an appropriate amount of sugar, cover the green onion and simmer it slightly until the green onion is fragrant, and it is best to stew the whole chicken.

After simmering, chop the pieces and serve on a plate. Succeed with flying colors.