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Recording a video of Genoa green sauce bought a lot of basil, and the rest was not used up, and they could not be left in the refrigerator and turned black and thrown away.
The family prefers a Chinese stomach and can't always make salads or pastas, so if you pick some buds Garnish, use them up to make at least dozens of dishes.
In line with the principle of not wasting, I thought hard to find a suitable dish that can highlight the aroma of basil (use up the ingredients) and have novelty or something to see.
So, I wrote this article.
You think, how delicious is the taiwanese three-cup chicken!
A few years ago, on a business trip to Modu, a "Hupiao" friend from Taiwan Province was responsible for connecting with our business.
After the work, he warmly invited us to dinner (his grandparents were from Shandong, and we were considered to be fellow villagers), and chose a Taiwanese-style restaurant, which was the first encounter with three cups of chicken.
The moment the waiter lifted the earthen pot to cover the ground, the spotlight hit the churning heat, like a fireworks wonderland, the color of the thick oil and red sauce, let us northerners like it.
The soup in the pot was roasted by a large and thick clay pot, constantly rolling the fragrance of basil and stroking the lips and tongues of every diner present.
As soon as I drank the wine in my glass, I picked up the chopsticks in my right hand and quickly and accurately picked up the chicken thigh meat closest to me. Fragrant taste, sweet with salty, salty with fresh, flexible taste, strong chewing, taste full of taste.
Pick up a piece of basil that is hugged into a ball, even if it is burned black by the clay pot, it is difficult to hide its unique aroma, and the more you chew it, the more delicious it is, it is really delicious.
First taste three cups of chicken, one bite into the soul!
Friends said that this is a Three Cups of Taiwanese Chicken, compared to the Jiangxi version of three cups of chicken, in terms of taste and level, the basil (nine-story tower) inside is a well-deserved soul.
Fresh nine-story tower
Jiangxi's traditional three cups of chicken, mainly three cups of chicken in Ningdu, three cups of chicken in Nanchang, and three cups of chicken in Wanzai are the most representative, but they are inseparable from the important three cups, namely: one cup of lard, one cup of mash, one cup of soy sauce and three yellow chickens that are tender and fat.
Three cups of chicken first originated in Ningdu, Jiangxi. It is rumored that wen Tianxiang, the great national hero of the Southern Song Dynasty, is inextricably linked.
Life since ancient times who has not died, leave Dan heart to take care of Khan Qing "Over Zero Ding Yang"
At the end of the Southern Song Dynasty, the anti-Yuan hero Wen Tianxiang was captured. Before the execution, a kind grandmother came to visit and brought a chicken to be slaughtered and cooked for her. Grandma made a crude tile bowl out of a few bricks, poured in the chicken cut into pieces, added rice wine and salt to cook, and when the lid was opened, the chicken was already crisp and fragrant in the cell.
On the second day after Wen Cheng was eaten, he was brave and righteous, and the jailer admired Wen Tianxiang's heroic integrity and cooked this dish every year to commemorate it, and the practice of three cups of chicken was passed down.
Later, three cups of chicken were brought to Taiwan by the Hakka, and it was truly realized that it was bigger and stronger.
There is a saying: "It is not an authentic Taiwanese restaurant that cannot make three cups of chicken", which is enough to see the status in Taiwanese cuisine.
According to legend, in the past, there were families in Taiwan who were very poor, and when the family came to visit, the old mother had to kill the old hen in the family to entertain, because she was afraid that she would not be fragrant enough, she picked a kind of vanilla called "Nine-Story Pagoda" in the yard, and then added spices to burn in the pot.
She had to greet the guests and cook again, and the chicken was quickly dried, but she didn't expect it to be more fragrant and delicious.
Taiwanese three-cup chicken, the Jiangxi version of the three-cup chicken was modified, the lard was replaced with black sesame oil, and the mash was also turned into a more concentrated rice wine, while chili peppers, shallots and basil leaves were added.
After marinating the chicken, sauté in hot oil until the chicken skin is browned, slice the ginger, change the garlic, do not eat the pepper, cut the chives into sections, add the chicken after simmering, cook in rice wine and soy sauce, simmer for 20 minutes on medium-low heat, collect the soup until thick, and finally add basil leaves, you can get out of the pot.
Basil leaves and red shallots can be described as the true soul of the Taiwanese three cups of chicken, the spices are cooked in hot oil to fully release the taste, so that the taste of the whole dish has been sublimated, the infinite tightening of the soup thick oil red sauce, the aroma is fragrant, the color is rosy and shiny, the chicken is more tender and soft, if you add a slightly stimulating spicy taste, no two bowls of rice under the belly do not want to let the mouth enjoy!
In the popular variety show "Longing for Life", Teacher Huang Lei showed that it was not only a Taiwanese cooking method, but this dish captured every guest present: Zhang Junning stood in front of the stove early to watch Teacher Huang cook dishes, Chen Weiting ate even more than Peng Peng, and the most eaten was of course three cups of chicken.
If you like Bandit, don't forget to order an endorsement and collection, and let me always be by your side
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【Ingredients】:
Three yellow chicken - about 2 pounds
Basil leaf - 150 g
【Ingredients】:
Shallots – 4 or 5
Ginger - 1 piece
Garlic - 1 head
Chives - 1 handful
【Directions】:
-1-
Fresh shallots, washed and cut into thin pieces with a knife, ginger into large pieces and garlic into granules.
* It is recommended that ginger slices and garlic slices can be prepared a little more, especially ginger slices, which will be very delicious when done*
-2-
About 2 pounds of three yellow chickens are chopped into pieces, washed in clean water twice, and the blood water is removed.
*Many restaurants will remove chicken heads and feet, and it will be wasteful to do it at home if thrown away*
-3-
Add 5 grams of salt, 20ml rice wine, 20ml light soy sauce, 5g white pepper to chicken nuggets, mix well and let stand for 30 minutes to marinate.
-4-
Put 2/3 of the shallots in the peanut oil, fry the brown color and then remove the residue, put the shallot oil in a bowl and set aside.
*Fried shallot crisp, oil cake or marinated meat rice, are the soul, not recommended to throw away *
-5-
Add the marinated chicken nuggets in a hot pan with cold oil and sauté them thoroughly, and after the hot oil in the pan changes from muddy to bright, drain the chicken nuggets and drain the oil.
-6-
Pour a spoonful of freshly fried shallot oil into the pan, sauté the ginger slices and garlic grains, and prepare 6 rock sugars to increase the caramel taste.
*Ginger slices are hotter than garlic, be sure to put ginger slices first, and then put garlic*
-7-
Stir-fry the chicken nuggets, pour in the first cup: rice wine, followed by the second cup: soy sauce, a little old soy sauce, oyster sauce to increase the umami flavor of the soup.
-8-
Add the last of three cups: sesame oil, and continue to collect the juice over high heat, which is also the key to the whole dish.
* Rock sugar, rice wine, soy sauce, oyster sauce and other spices contain a lot of sugar, be sure to stir-fry constantly when collecting juice over high heat, avoid sticking to the pan *
-9-
Heat the clay pot, add the remaining shallots and sauté until fragrant, grab a large handful of basil leaves and put them into the bottom of the pot, then put the chicken nuggets into the casserole, boil the soup and put a handful of basil leaves on top, cover the lid and heat the steam.
*Clay pot avoid dry boiling cracking in advance*
-10-
Pour rice wine evenly over the lid and use the high temperature of the clay pot to stimulate the aroma again.
That's it, it's time to serve!
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