Three Cups Chicken三杯雞

 

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

廣告
本篇發表於 Chicken雞肉。將永久鏈結加入書籤。

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