The three cups of chicken in Taiwanese cuisine have an attractive taste, making people want to eat more and more, and the core of its seasoning lies in the preparation of three cups of juice, when mixing:
A cup of Taiwanese rice wine, a cup of soy sauce or soy sauce, a cup of sugar, a cup of brewing vinegar, a cup of Taiwanese black sesame oil and other ingredients (choose three cups at random, according to the ratio of 1..1..1) mixed and mixed. Traditionally used in the traditional process of Taiwanese spices Gongyanwu vinegar (the main ingredients are brewed vinegar, sugar, salt, vegetables, fruits, malt, natural sauce color, natural spices), golden orchid ointment (refined with soy sauce, soup and glutinous rice, with a unique sticky rice flavor) is not very convenient to purchase, so switch to local spices, another flavor.
Method 2 for three glasses of juice:
2500 grams of Yuanhang rice wine, 600 grams of Lee Kum Kee steamed fish sauce, 1250 grams of Fortuna oyster sauce, 20 grams of monosodium glutamate, 500 grams of rock sugar, 100 grams of sugar, 400 grams of Gongyan royal vinegar, 250 grams of bean paste, 5 grams of licorice powder, add 15 grams of perilla leaf shreds, minced garlic and tangerine peel and boil. In the past, this sauce was commonly used to make three cups of chicken, and now it is also used to make three cups of juice stone pot silver cod, three cups of juice five-inch intestine head, three cups of juice eel fillet, three cups of sauce flounder head and other innovative dishes.