Taiwanese three-cup chicken I don't know if everyone has eaten? Anyway, Xiaobian fell in love with this taste after trying to order it once in the restaurant a few years ago. Taiwanese three-cup chicken is a very famous dish in Taiwan, mainly made of chicken, dried peppers, nine-story tower and other main ingredients secretly made, when I first saw this dish, Xiaobian also wondered what this three-cup chicken is, will it really be a chicken made with three cups? Finally, I found that it was just a bowl of ordinary chicken, and I got off the chopsticks with a disappointed attitude, and I ate it unexpectedly delicious in my mouth, and then I kept thinking about it. After many attempts, Xiaobian finally found the method of three cups of Taiwanese chicken, and now I want to share it with my friends who love to eat.
Before making this tabletop three-cup chicken, we need to prepare all the ingredients in advance, 3 chicken thighs, an appropriate amount of sesame oil, 1 nine-layer tower, 1 spoonful of dark soy sauce, 3 spoonfuls of golden orchid soy sauce paste, 1 handful of rock sugar, a dozen slices of ginger, an appropriate amount of garlic, 8 spoons of red rice wine, 2 millet spicy and an appropriate amount of basil crushed. Simply prepare the ingredients needed to make a three-cup table chicken and you can make it. The practice of chicken legs depends on their own preferences to decide whether to peel or not, and friends who do not like to eat chicken skins can remove the chicken skins before making them. Basil crushed can be added or not, mainly to conjure up the fragrance.
Step 1: First wash the chicken thighs you bought, wash them and chop them into chunks. Slice all the prepared pieces of ginger, it is best to cut more, peel five or six garlic, do not have to chop the garlic, just use a knife to press on the garlic, and then chop the millet spicy and put it aside. After the preparation of the ingredients, start the pot, pour the appropriate amount of oil into the pot, wait for the oil to be heated, put in the ginger slices for frying, wait until the ginger slices are fried until all sides begin to brown, then put the garlic and rock sugar into the pot, while reducing the heat.
Step 2: After doing the above steps, use the spatula to stir the ingredients in the pan continuously until the rock sugar is completely melted away, and the oil in the pot shows a faint caramel color, this step is also known as fried sugar color. Once the sugar is finished, you can pour in the minced chicken thighs, pour them in and stir-fry them a few times with a spatula. When the chicken thighs are evenly fried and contaminated with oil, add eight spoonfuls of red label rice wine, three spoonfuls of golden orchid soy sauce paste and a spoonful of dark soy sauce, and finally add the chopped millet spicy, stir-fry evenly with a spatula, cover the pot and simmer for about ten to fifteen minutes.
Step 3: Open the lid after simmering for a period of time, when you see that the soup inside is almost dry, then add the nine-layer tower inside, stir-fry a few times and simmer for about ten seconds, then drop a circle of black sesame oil around the pot, and then sprinkle the appropriate amount of basil crushed on it, stir it a few times, stir it evenly to get out of the pot. Such a delicious and simple tabletop three cups of chicken will be ready, friends who like to eat must follow the hands to make oh.
This is the whole content of the super delicious Taiwanese three-cup chicken recipe tutorial, simple and easy to do, the taste will not lose to the high-end restaurant, I don't know if everyone has learned it after reading it? I believe that as long as you follow the above steps to make, you will be able to complete it successfully. Today's content is all over here, if you feel that after reading this article, you may wish to click on a collection and attention, you can also share it with other small partners around you, I believe that your cooking skills will get better and better, we will continue to push more wonderful content for you, we will see you in the next issue.