Three Cups Chicken三杯雞

Three Cups Chicken三杯雞

Posted on 2011 年 02 月 11 日 by huangshiru

Step 1: Preparing the Chicken

1 chicken thighs or 3 chicken legs〈600g〉

white seasame oil 2T + black seasame oil 2T

Remove excess fat from chicken and cut into 2 inch pieces with a cleaver or a large knife.

10 peeled ginger slices, 8 cloves of garlic,

1 red chilli

2 scallion cut into 5~6cm

8T Chinese rice wine

4T Kikkoman dark Soy Sauce

2T Crystal sugar

1cup basil

Step 2: Cooking the Chicken

Blanch in boil water for 3 min and drain

Combine soy sauce, rice wine and sugar in a bowl. Set aside.

Heat oil over low heat and add two kinds of sesame oil. Stir-fry ginger to golden brown〈dry out & curl〉.

add garlic, chilli & scallion stir-fry until fragrant, then add the chicken pieces and stir-fry until lightly browned, about 3-4 minutes. Add the rice wine mixture. Cover and simmer for 10 minutes or until chicken is cooked through. DO NOT add water!

Step 3: Serving the Chicken

open the lid, increase heat & reduce sauce to thicken.

heat an earthenware pot

pour chicken to the hot earthenware pot, add a few seasame oil, add basil with lid on for 10 sec and serve.

while boiling, the bone and skin will release the Collagen,thus will thicken the nsauce.

Note:

If the dish is salty to you, you can change the soy sauce into light soy sauce.

The golden ratio is: 8T Rice Wine, 4T Soy Sauce and 2T Sugar. or

4T Rice Wine+4T Chicken Stock~

雞肉碰到鹽會釋出水；雞皮會放出雞油和麻油溶在一起。

蒜頭不拍不切片才不會煮糊掉

檢查：冷藏會凝固表示sauce裏面有膠原蛋白，Good!

note: T=tbsp; t=tsp

yley � r e x� �a� argin: 0px 0px 24px; padding: 0px; vertical-align: baseline; background: transparent;">細蘆筍川燙後〈水+油〉泡冷水瀝乾擺盤做底。

2.油鍋加熱至140度放入蒜頭，薑片炸至金黃色後取出。

3.油鍋加熱至170度放入大腸及米血糕，杏鮑菇炸至外表硬脆後取出。

4. 炒鍋開小火加入醬油、糖、麻油、米酒煮開後，放入炸好的食材煮至入味收汁。最後再加辣豆瓣醬更有味道。

5. 關火將九層塔拌勻，再將多餘的麻油倒出〈瀝掉〉。放在蘆筍上面。

張貼在 Chicken雞肉 | 發表留言

Three Cups Chicken三杯雞

Posted on 2011 年 02 月 11 日by huangshiru

 

Step 1: Preparing the Chicken

1 chicken thighs or 3 chicken legs〈600g〉
white seasame oil 2T + black seasame oil 2T
Remove excess fat from chicken and cut into 2 inch pieces with a cleaver or a large knife.
10 peeled ginger slices, 8 cloves of garlic,
1 red chilli
2 scallion cut into 5~6cm
8T Chinese rice wine
4T Kikkoman dark Soy Sauce
2T Crystal sugar
1cup basil

Step 2: Cooking the Chicken

Blanch in boil water for 3 min and drain
Combine soy sauce, rice wine and sugar in a bowl. Set aside.
Heat oil over low heat and add two kinds of sesame oil. Stir-fry ginger to golden brown〈dry out & curl〉.
add garlic, chilli & scallion stir-fry until fragrant, then add the chicken pieces and stir-fry until lightly browned, about 3-4 minutes. Add the rice wine mixture. Cover and simmer for 10 minutes or until chicken is cooked through. DO NOT add water!

Step 3: Serving the Chicken

open the lid, increase heat & reduce sauce to thicken.
heat an earthenware pot
pour chicken to the hot earthenware pot, add a few seasame oil, add basil with lid on for 10 sec and serve.

while boiling, the bone and skin will release the Collagen,thus will thicken the nsauce.

Note:
If the dish is salty to you, you can change the soy sauce into light soy sauce.

The golden ratio is: 8T Rice Wine, 4T Soy Sauce and 2T Sugar. or

4T Rice Wine+4T Chicken Stock~
雞肉碰到鹽會釋出水；雞皮會放出雞油和麻油溶在一起。
蒜頭不拍不切片才不會煮糊掉
檢查：冷藏會凝固表示sauce裏面有膠原蛋白，Good!

note: T=tbsp; t=tsp

resources:阿基師Taiwain