Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, 3 cups chicken (三杯雞). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
3 cups chicken (三杯雞) Recipe. If you love Three Cup Chicken, you have to try this recipe! It's just as good (if not better than the restaurants) yet easy to make at home using organic.
You can cook 3 cups chicken (三杯雞) using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of 3 cups chicken (三杯雞)
- Take 300 grams of chicken.
- It’s 15 grams of ginger.
- Prepare 15 grams of scallion.
- Prepare 20 gram of basil.
- It’s 1 of chilli.
- Make ready 3 pieces of garlic.
- You need 2 tablespoon of soy sauce.
- Take 2 tablespoon of cooking wine.
- Make ready 2 tablespoon of sesame oil.
- Prepare 1 tablespoon of sugar.
- It’s 100 ml of Water.
Three cups chicken is originated from the province of Jiangxi in China.Legend has it that it was created by Wen Tianxiang who was a scholar-general in the last years of the Southern Song Dynasty.He created the chicken dish by using only a cup each of rice wine, lard, and soy sauce, and hence.Sanbeiji is a popular chicken dish in Chinese cuisine and one of the most iconic dishes of Jiangxi cuisine.
3 cups chicken (三杯雞) step by step
- Chop the chili, ginger, garlic and scallion as the picture below. Remove the seed of the chili if you prefer to cut down the spiciness..
- Put the sesame oil and ginger into the pan before turn on the fire..
- Add garlic when you can smell the ginger.
- Add chicken and leave the side with skin facing down. Do not move it until it turns golden brown.Add chili and scallion once the chicken is golden brown on both sides..
- Add sugar in the middle of the pan. Let it melted and caramelized. Stir fly evenly so the chicken is coated with sugar..
- Add soy sauce. cooking wine and water. Let it boil for 10 mins until the sauce is concentrated.
- Turn off the fire before putting basil in. Stir fry a bit before serving. Voilà ❤️.
It's braised in a sweet and savory broth until it gets a nice, sticky glaze.Then, fresh basil is added for the finishing touch.I've found a way to preserve this authentic flavor while using a simpler cut of chicken.
The dish originates from the Jiangxi province of southern China, and is a specialty of Ningdu.The dish has become especially popular in Taiwan, being introduced to the island by the Hakka people.For my Three Cup Chicken, I like adding a little extra rice wine for the flavor and sweetness it imparts.The additional liquid allows you to cook the chicken for a bit longer, making it more tender, without burning it.I also like to add a bit of brown sugar, which balances out the salty soy sauce and gives the.
