What are the three cups of seasonings in Three Cup Chicken?

We all know that there are many ways to cook chicken, and Three Cup Chicken is one of the more common ways. It is a unique way to cook chicken, with a fresh taste and tender and delicious meat. Many people cook Three Cup Chicken at home. So what kind of seasoning is usually used in Three Cup Chicken? Let's take a closer look!

What are the three cups of seasonings in Three Cup Chicken?

Three Cup Chicken originated in Jiangxi Province and later spread to Taiwan. According to legend, during the Southern Song Dynasty, when the national hero Wen Tianxiang was in prison, the people of Jiangxi went to visit him and made this Three Cup Chicken for him.

This dish is rich and mellow, sweet and spicy, and chewy, making it a perfect dish to go with rice.

Because it does not add a drop of water during the entire cooking process, it is cooked with "a cup of sesame oil, a cup of soy sauce, and a cup of white wine" liquid seasoning, hence the name "Three Cups Chicken".

The three important cups of this dish:

1 cup sesame oil

Sesame oil, also known as linseed oil, is a vegetable oil with low production but high oil yield and high nutritional value. It has the effects of strengthening the brain, lowering blood lipids, and preventing thrombosis. Sesame oil is also often used as salad oil and cold vegetables.

A glass of white wine

Liquor has a natural aroma, and can be used to enhance the flavor of meat, remove the fishy smell, and increase the mellow flavor. This is because the fishy smell of meat can be dissolved in alcohol and evaporated along with the wine when heated. Alcohol also reacts chemically with food to produce more fragrant alcohol substances, making the dish more fragrant and delicious.

1 cup soy sauce

Soy sauce is an important condiment for Chinese cuisine. Almost no meat dish can be cooked without soy sauce. It is very effective in coloring, enhancing freshness and flavor.

How to make three cup chicken

Main ingredients: 10 chicken wings.

Accessories: 5 green onions, 15 slices of ginger, and 5 cloves of garlic.

Ingredients: appropriate amount of sesame oil, 100ml of white wine, 30ml of light soy sauce, 20ml of dark soy sauce, 20g of white sugar, and appropriate amount of basil leaves.

Step 1: Cut the chicken wings into two halves with a knife.

Note: Cutting it this way makes it easier to absorb the flavor and easier to eat.

Step 2: Put chicken wings in a pot with cold water and bring to a boil over high heat. Cook for two minutes after the water boils, then turn off the heat and remove from the pot.

Note: The purpose of blanching is to cook out the blood and fishy substances, so cold water must be used. If boiling water is used, the surface of the chicken wings will shrink immediately after being cooked, and the blood and fishy substances inside cannot be cooked out, and the fishy smell removal effect cannot be achieved.

Step 3: Put all the needed soy sauce, white wine and sugar into a small bowl.

Step 4: Heat the pan, pour in sesame oil, and sauté onions, ginger, garlic, and chilies.

Note: It tastes better if you put whole garlic, and fry the ginger slices until they are slightly burnt. In the dish, ginger tastes better than chicken. Only the white part of the scallion is used, as the leaves are not resistant to cooking and do not look good.

Step 5. Put the chicken wings into the pot, stir-fry until fragrant, and add the prepared sauce.

Note: How well you fry the chicken wings depends on your personal preference. You can also leave them unfried.

Step 6. Bring to a boil over high heat, then turn to low heat, cover the pot, and simmer for 10 to 15 minutes.

Note: You must use a low heat at this time, because without adding water, the amount of sauce is not much. If the heat is too high, the sauce will dry up before the chicken wings are seasoned, and it is easy to get stuck in the pot. If you smell a burnt smell, pour in some beer or boiling water immediately to save it.

Step 7. Add basil leaves, cover the lid for a few seconds, and then serve.

Note: This fresh leaf should not be cooked for a long time. Ten seconds is enough.

Three Cup Chicken Recipe

1. Use cold water to blanch the chicken wings to cook out the fishy substances.

2. The green onion leaves will turn yellow when boiled, so just use the green onion whites. Ginger slices are also delicious, so add more.

3. You don’t need to add salt to this dish. There is plenty of soy sauce, so it is salty enough.

4. If you don’t have liquor, you can use beer instead. Although it’s not authentic enough, as long as you cook it yourself and it tastes good, it’s fine.

5. The basil leaves must be added later and the dish can be served after covering for a dozen seconds.