A complete collection of home-cooked recipes for Jiangxi’s famous dish Three Cup Chicken

Three-cup Chicken is a traditional dish in Jiangxi Province. According to legend, it is related to the national hero Wen Tianxiang.

Later, Three Cup Chicken was introduced to Taiwan, and the cooking methods were also different. The same three cups contain different seasonings, but the taste is almost the same.

Today I will share with you how to make three-cup chicken.

Without further ado, let’s get started:

First we prepare the ingredients, 2 washed chicken legs , chop the chicken legs (you can also use Chicken wings ) into small pieces and put them in a basin.

Cut a few slices of green pepper into triangular slices, remove the seeds from red pepper and cut into triangular slices, and match the green and red pepper slices.

Cut a small piece of ginger into ginger slices, cut green onions into small pieces, and cut a few cloves of garlic into slices.

Next, we prepare several small cups, pour 100 grams of rice wine into one cup, 100 grams of soy sauce into another cup, and pour 60 grams of sesame oil into one cup, and take pictures.

All materials must be prepared to avoid confusion after firing.

Now we blanch the chicken, boil the water in the pot, add cooking wine, and pour the chicken in cold water. The cooking wine evaporates during the heating process, which can reduce the fishy smell of the chicken. Boil the water for 2 minutes and pat the foam along the edge of the pot.

Pour the chicken out and rinse it quickly with cold water to better remove impurities from the chicken.

Next, start cooking. Heat the oil in the pan. After the pan is completely smooth, pour out the hot oil and pour in the cold oil. Fried chicken pieces in a hot pan with cold oil will not stick to the pan easily. Add the chicken pieces, stir-fry a few times quickly, pour in soy sauce and rice wine, and then pour in sesame oil.

The essence of three-cup chicken lies in the cooking time and heat. One cup of oil, one cup of soy sauce and one cup of wine are enough. No need to add salt.

For about 20 minutes, neither the base nor the water can be added.

Shake the pot continuously to drain the soup slowly, add in green and red pepper slices, stir-fry until the green and red pepper slices are cooked, add perilla at this time

Flip a few times, then pour in a little sesame oil to brighten the color of the dish, then take it out of the pan and put it on a plate.

Okay, this simple and delicious three-cup chicken is ready.