Today, Wednesday, Ha Mei and you meet in the "Meat" column.
Three cups of chicken is a traditional dish in Ningdu, Jiangxi, and its origin is related to the national hero Wen Tianxiang, which is a classic dish of Gan cuisine. Authentic three cups of chicken color sauce red, bright oil, mellow taste, taste full of taste, is a color and aroma of the next meal, home banquet guests also have a lot of face!
To cook this dish, you need a glass of rice wine, a glass of sesame oil, and a glass of soy sauce. But there is another key point in making this dish, that is, put some basil leaves, the taste is better, and this dish will also add a lot of points
ingredient:
5 chicken thighs, a few green onions, a dozen slices of ginger, a whole garlic, 8 tablespoons of rice wine, a suitable amount of black sesame oil, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of rock sugar, a handful of basil (nine-story tower), 2 red peppers, and an appropriate amount of oil
Cooking steps:
1. All ingredients and seasonings are ready. Onion, ginger, garlic pepper, cut well and peeled and set aside.
2. Wash the chicken thighs and cut them into pieces, put them in a pot of cold water and bring to a boil.
3. Remove the blood foam from the pot. After blanching, take out the chicken nuggets and drain them for later.
4. Mix 8 spoons of rice wine and 3 spoons of light soy sauce with 1 spoonful of dark soy sauce, plus 2 spoons of rock sugar to mix into the juice, and the ratio of wine soy sauce rock sugar is 4:2:1. The spoon is the spoon that usually drinks soup, as shown in the picture.
5. Heat the pot with a little oil, and add a little black sesame oil. First put down the ginger slices to sauté fragrant, ginger slices are resistant to frying, fried brown is fine. Continue simmering garlic cloves in a pan.
6. Add chopped green onions and diced red pepper to the pot and sauté until fragrant.
7. Stir-fry the prepared chicken nuggets over high heat, force out the grease on the chicken skin and fry until brown. Pour in the prepared sauce, turn well and bring to a boil over high heat over low heat.
8. Turn over the chicken nuggets in the middle of the simmering. Wait until the soup is almost dry, add the basil leaves, cover and simmer for a while.
9. Pour some black sesame oil before cooking, plate and eat!
Recipe Tips:
1. Chicken nuggets boiled in cold water to remove blood water, but also to remove the smell of chicken.
2. Rice wine and black sesame oil choose the Taiwan version of the more authentic, my rice wine chose the local, the taste is not bad.
3. Do not put too much sesame oil when sautéing, and the chicken skin will release the oil during the cooking process.
4. If rice wine is made with sweet wine, reduce the amount of rock sugar.
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