Wednesday, April 6, 2016

Three-cup chicken 【三杯鸡】

The first time I tried Three-cup chicken was made by a Taiwanese friend. It was a love at first sight! It goes so well with steamed rice and I can't seems to have enough of it!

I planted some Thai basil this summer and made this dish a couple of times!

Original recipe posted on September 2009.



食谱来源 (根据自己口味做了点调整)爱厨网站 -- 

1-2 lbs of Chicken pieces ( I prefer thigh)
1 box of enoki mushroom
3-4 cloves of Garlic (sliced)
5-6 slices of ginger
2 Thai/green chilies
1 cup of Thai basil

1 tbsp black Sesame oil
2 tbsp Soy Sauce
1/2 cup cooking wine
1 tsp Sugar
1 Cup water

1-2 磅 鸡腿肉 

1 盒 菌菇
3-4 瓣 大蒜 
几片 姜
2-3 只 朝天椒 
1 杯 九层塔 

3 大勺 黑麻油 
3 大勺 酱油/生抽
1/2 杯 绍兴花雕酒 
1 小勺 冰糖 
1 杯 清水 

1. Cut chicken into bite size pieces, slice ginger and garlic and cut the green chilies into about an inch  in length.

2. Blanch the chicken pieces for about 45 seconds and clean it under running water.

3. Heat up black sesame oil in a cooking pot/clay pot and stir fry the ginger pieces until crisp and fragrant. Add in the sliced garlic, stir for about 1 min before adding in the chicken pieces.

4. Stir in the green chilies, add all the seasoning with cooking wine and water, bring it to boil and turn the heat to medium, cook for about 20 minutes until chicken become tender.

5. When the liquid reduces to 1/3 left, Add mushrooms and Thai basil before serving, turn well and serve hot with steamed rice.

1.   把鸡肉切块汆烫,然后洗干净。

2. 在锅里倒入黑麻油,下姜片煸香,然后下蒜片,炒香,然后把鸡块倒入,炒几分钟。

3. 加入朝天椒,和所有的调味料、水、花雕酒。煮滚,然后转小火,加盖焖煮大约20分钟,收汁后加入菌菇和九层塔翻匀就好了。

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