Dishes: Three cups of chicken.
Cooking ingredients: Sanhuang chicken 1, rice wine 100ml, soy sauce 30ml, soy sauce 15ml, sesame oil 30ml, crystal sugar 10g, basil leaves, onion 1, ginger 1, and ginger.
Cooking steps:
Step 1: Wash the appearance of the bought Sanhuang chicken with clear water, then cut it into small pieces with uniform size with a knife, and then wash it with clear water again. Put cold water in the pot, put three cups of washed and cut chicken meat into the pot, and turn on medium heat.
Step 2, blanch the Sanhuang chicken with medium fire, skim the floating foam continuously during blanching until the water is completely boiled, then take it out, and rinse it repeatedly with clear water to remove the floating foam for later use.
Step 3: Wash ginger, cut into pieces, wash garlic cloves and cut into minced garlic. Heat oil in the pot, turn on a small fire, then pour in 30ml of sesame oil, then add minced garlic and ginger slices in turn, stir fry on a small fire, and change color and smell.
Step 4: Stir-fry the three yellow chicken pieces and put them into the pot, and then stir-fry them continuously to make them heated evenly until the chicken pieces are fried and fragrant.
Step 5: After the chicken pieces are fried, pour in 15ml soy sauce and continue to stir-fry until several pieces are even in color, then pour in 30ml soy sauce and stir-fry evenly again.
Step 6: After several pieces are evenly colored, slowly pour in 100ml glutinous rice wine, and then add 10g rock sugar to taste. In the meantime, the process of stir-frying can't stop, and the poured material should melt and be fully absorbed by the chicken pieces.
Step 7: After all the seasonings are put into the pot, turn the fire to boil the soup, then turn the fire to simmer for a while until the soup becomes thick and dry. Remember to turn over the chicken pieces to avoid the dry pot phenomenon affecting the taste.
Step 8, the chicken pieces in the pot change color, turn off the fire after stewing, add the basil leaves and cover the pot for stewing.
Step 9: Braised three cups of chicken is bright red and has an appetite. Take three cups of chicken out of the plate, chop up the shallots and decorate them.
Cooking skills:
Tip 1. Don't put water in the process of cooking three cups of chicken. The whole process only uses seasonings to make soup. This is the unique practice of three cups of chicken. Please remember, otherwise it is not authentic!
Tip 2. Basil leaves in three cups of chicken meat are essential. It is the soul of this dish. You must follow the preparation process of the dish and finally add basil leaves to stew. The three cups of chicken made in this way have good color, smell and taste.