Taiwanese three-cup chicken uses one cup of soy sauce, one cup of Taiwanese rice wine, and Taiwanese sesame oil. Of course, when making it at home, if you don't have the latter two, you can choose to use regular oil mixed with sesame oil as a substitute for sesame oil, and use regular rice wine.
Method One for Three-Cup Chicken
Ingredients Preparation
3 whole chicken wings, several slices of ginger, 2 green and red chili peppers each, 1 head of garlic, a handful of basil leaves, 40 grams of oil, 40 grams of cooking wine, 15 grams of rock sugar, 40 grams of light soy sauce.
Steps
1. Thaw the whole chicken wings at room temperature, clean them, and chop them into small pieces;
2. In a soup pot, pour in 2000 grams of water, add ginger slices and cooking wine, and bring to a boil over high heat;
3. When the water boils, add the chicken pieces and heat over high heat until it boils again. Skim off the foam, turn to low heat, and cook for another 20 minutes. Turn off the heat and remove the chicken pieces;
4. Slice the green and red chili peppers, mince the garlic, and wash the basil leaves;
5. Pour oil (about 40 grams) into a wok and heat it over high heat until it is seven-tenths hot. Add the minced garlic and chili peppers to stir-fry until fragrant;
6. Add the chicken pieces to the wok and stir-fry until the surface of the chicken turns slightly colored. Then, turn to low heat and add one tablespoon of cooking wine;
7. Add 15 grams of rock sugar, then pour in one tablespoon of light soy sauce. Stir-fry evenly until the chicken is colored, then simmer until the sauce reduces to 80% dry. Then, add the basil leaves;
8. Continue to stir-fry until the sauce thickens, ensuring that the sauce evenly coats the chicken. Then, turn off the heat and serve.
Method Two for Three-Cup Chicken
Ingredients Preparation
One young chicken, one cup of sesame oil, one cup of rice wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, one piece of ginger, two heads of garlic, an appropriate amount of white granulated sugar, an appropriate amount of fresh holy basil.
Steps
1. Clean the chicken, cut it into pieces, slice the ginger, separate the garlic cloves and peel them for later use;
2. Heat a wok over high heat, add the sesame oil. Once heated, add all the ginger slices and three garlic cloves to stir-fry until fragrant. Then, add the chicken pieces and stir-fry;
3. When the chicken changes color, add soy sauce and an appropriate amount of white granulated sugar. Stir-fry to ensure the chicken is evenly colored, then pour in the rice wine;
4. Preheat the cast iron pot and spread the remaining garlic cloves evenly on the bottom;
5. Transfer the chicken pieces along with the broth to the cast iron pot;
6. Once the broth comes to a boil, cover the pot and continue to braise over medium-high heat for about 35 minutes. Uncover and stir a few times during this period to ensure the chicken is evenly colored;
7. Uncover the pot, reduce the remaining broth, add the holy basil, cover the pot, and braise for half a minute.
Method Three for Three-Cup Chicken
Ingredients Preparation
2 fresh chicken legs, 4-5 chicken wing middles, 1 red chili pepper, rice wine, soy sauce, sesame oil, holy basil, sugar, salt, ginger, garlic.
Steps
1. Wash the chicken legs and chicken wing middles and set aside. Prepare an appropriate amount of holy basil and wash it;
2. Cut the chicken legs and wing middles into small pieces. Wash the red chili pepper and cut it into chili rings. Prepare one portion of rice wine, dried chili peppers, ginger slices, and garlic cloves as needed;
3. Place an appropriate amount of water in a pot. Add the chicken leg pieces and wing middles to blanch. Once the chicken changes color and the foam is removed, scoop out and drain for later use;
4. Heat a wok, add an appropriate amount of cooking oil, add the dried chili peppers, ginger slices, and garlic slices to stir-fry until fragrant;
5. Add the chicken pieces to the wok and stir-fry over high heat. After stirring evenly, add a small cup of rice wine;
6. Add a little less than half a cup of a mixture of light and dark soy sauce. Continue to stir-fry over high heat;
7. Once the aroma is released, add the chili rings and stir-fry evenly. Cover the wok, turn to low heat, and braise for 3-5 minutes. Then, increase the heat to reduce the sauce;
8. Before serving, drizzle with an appropriate amount of sesame oil, add holy basil, stir evenly, and turn off the heat.
Note
Holy basil is also called basil.
Method Four for Three-Cup Chicken
Ingredients Preparation
Chicken thigh meat, king oyster mushrooms, enoki mushrooms, shiitake mushrooms, oyster mushrooms, large red peppers, spring onions, cornstarch, cooking wine, sheep's milk wine, soy sauce, sugar, salt, white pepper, monosodium glutamate.
Steps
2. Add cornstarch, so that the surface of the chicken feels slightly dry;
3. Cut all the mushrooms and prepare; cut the spring onion and red peppers into strips;
4. Heat oil in a wok. When the oil is five-tenths hot, turn to low heat and fry the chicken strips. After frying for 5 minutes, add all the mushrooms to the wok and fry together;
5. Before frying is done, add the spring onion sections and garlic slices to fry until fragrant, then scoop out and drain the oil;
6. Leave a little oil in the wok, then add the fried ingredients back to the wok. Add two tablespoons of sugar, a large tablespoon of cooking wine, sesame oil, soy sauce, monosodium glutamate, salt, a little bit of cornstarch, and sheep's milk wine. Stir and mix thoroughly;
7. Cover the wok, pour a small spoonful of sheep's milk wine around the lid, and braise over low heat for two minutes;
8. Finally, sprinkle some chopped spring onion before serving.
Tips
When marinating, add salt first, then white pepper, and finally cooking wine.