How is three-cup chicken made?

500 grams of chicken, 150 ml of glutinous rice wine, 3 grams of licorice, a little green pepper, a little red pepper,

a little ginger, a little green onion, sugar, chicken powder, salt, cornstarch, Appropriate amount of light soy sauce

1. Wash and cut the red pepper, remove the seeds and cut into slices.

2. Wash and cut the green peppers, remove seeds and cut into slices.

3. Clean the chicken, cut off the chicken head and feet, and add ginger slices and green onion strips.

4. Add cooking wine, light soy sauce, and dark soy sauce, mix well, and marinate for 15 minutes.

5. Heat the pan with oil until it is 50% hot, add the chicken and fry for about 2 minutes until golden brown.

6. Take out the fried chicken and drain the oil.

7. Leave oil at the bottom of the pot, add ginger slices, chicken feet, and chicken heads, add sugar and stir well.

8. Pour in glutinous rice wine, add light soy sauce and mix well.

9. Add the chicken, add a little water, and add the washed licorice.

10. Cover and bring to a boil; add salt and chicken powder to taste.

11. Cover and simmer until the chicken is cooked through.

12. Reduce the juice over high heat, add green pepper slices and red pepper slices and stir-fry evenly.

13. Take out the chicken, wait for it to cool, cut into pieces, and place on a plate.

14. Add appropriate amount of cornstarch to the original soup to make a thick sauce.

15. Pour the thick sauce over the chicken pieces; then garnish the chicken pieces with green pepper slices and red pepper slices.

Prepare all the fungi, shiitake mushrooms, coprinus, tea tree mushrooms, king oyster mushrooms, and boneless chicken thighs.

Cut the chicken legs into wide strips, marinate them with white pepper, salty salt and cooking wine for 10 minutes. Remember to put the seasonings in priority order, add salt first, then white pepper, and finally the cooking wine. This is done by marinating it first, then removing the fishy smell, and finally keeping the meat fresh and tender.

Add cornstarch, remember to make the surface of the chicken feel slightly dry.

Cut all the fungi and set aside

Put oil in the pot, heat 50% of the oil to fry the chicken strips, and turn on low heat.

After frying the chicken strips on low heat for 5 minutes, put all the fungi into the pot and fry them together, so that the aroma of the mushrooms can be fully exploded.

Turn on low heat and keep frying.

During the frying process, we adjust the juice, cut the green onion, cut the red pepper into shreds, add two spoons of sugar, one tablespoon of cooking wine, sesame oil, soy sauce, chicken essence, and salt. Add a little more cornstarch and goat's milk wine and mix thoroughly.

Before frying, add the green onions and garlic slices and fry together until fragrant.

Fry well and control oil.

Leave a little oil in the pot, return to the pot and stir-fry again. Add the sauce you just prepared and stir-fry together.

After finishing, cover the lid, then pour a small spoonful of goat's milk wine along the outside of the lid, and simmer over low heat for two minutes. This is to make the dish have the aroma of wine, and the taste will be richer and better. eat.

500 grams of chicken wings or drumsticks, a few small onions, an appropriate amount of ginger, a few red peppers, an appropriate amount of garlic, an appropriate amount of nine-layer pagoda

Seasoning

1 cup of rice wine, 1 cup of soy sauce, 1 cup of sesame oil, and appropriate amount of rock sugar.

Production process

1: Chop the chicken into small pieces, then blanch it and take it out for later use.

2: Pour the sesame oil into the pot. When the oil is hot, add red pepper, ginger slices and garlic and stir-fry until fragrant. Then add the small onions into the pot and stir-fry for 30 seconds.

3: Put the blanched chicken pieces into the pot and stir-fry for about 1 minute.

4: Put a small handful of rock sugar into the pot, then stir-fry until the rock sugar melts.

5: Put the soy sauce into the pot and stir-fry evenly.

6: Pour the rice wine into the pot along the edge, bring to a boil again, then reduce to low heat and simmer for 30 minutes.

7: When it is about to come out of the pot, put the nine-layer pagoda into the pot, stir-fry evenly and serve on a plate.