Is basil or basil used in three cup chicken? What can be used instead of basil in three cup chicken?

We all know that three-cup chicken is a popular delicacy. It is made from fresh chicken. The meat is tender and delicious, tastes particularly fragrant, and is rich in nutrition. It is loved by people. Many people will make three-cup chicken at home. So should basil or basil be used in three-cup chicken? Let's take a closer look!

Should I use basil or basil in three cup chicken?

Basil and basil are the same ingredient, just with different names. So when making three-cup chicken, you can put basil or basil, it mainly depends on the name in different places.

Basil leaves - Basil leaves are the soul of this dish. Without basil leaves, three cup chicken is not three cup chicken. There are several varieties of basil leaves, of which Jiuchengta uses more. This spice is generally not available in the vegetable market, and most people prefer to buy it online.

What can I use as a substitute for three cup chicken basil?

Basil leaves are a kind of spice leaves. Their main function is to add flavor. They are the signature spice of three cup chicken and no spice can replace them. If you don't have this spice, then don't put it in. You can change the name of the chicken wings, um, beer chicken wings.

This is a very simple dish, even a novice can easily make it. If the three cup chicken smells burnt, I think it's because the fire is too high. I suggest you add some beer, it can save it, and the burnt taste will be more fragrant.

How to make three cup chicken

1. Materials

1 kg chicken thighs 50 g ginger 8-10 cloves garlic 2 scallions 30 g yellow rock sugar 40 ml black sesame oil 40 ml rice wine 40 ml soy sauce 1 red pepper (optional)

2. Practice

1. Cut the ginger into thin slices, peel the garlic, cut the scallion into sections, and prepare a handful of basil.

2. I bought boneless and skinless chicken thighs, which is more convenient. If you want a better taste, you can buy chicken thighs with skin and fewer bones.

3. Cut the chicken thighs into pieces of about 3*5 cm, add three tablespoons of light soy sauce, and marinate for more than an hour.

4. Add dark sesame oil and ginger slices to the pot, stir-fry the ginger in a cold pot with cold oil on the lowest heat until the ginger slices are slightly curled. I recommend the ginger slices in the three-cup chicken, which are particularly delicious and have a slight sesame oil aroma. This step also makes the sesame oil full of the aroma of ginger, and the ginger-scented sesame oil will then wrap around the outside of the chicken, which is another special feature of the three-cup chicken.

5. Add scallions and garlic and stir-fry until fragrant. If you like chili peppers, you can add red peppers at this step. Or you can add red peppers and basil at the end. In that case, the peppers will mainly serve as a decoration and will not be particularly tasty, but will look beautiful.

6. Add the chicken, turn to high heat, stir-fry until the chicken changes color, add yellow rock sugar, soy sauce and rice wine, and stir evenly. Friends who like to use casseroles can transfer all the ingredients to the casserole at this time and complete the rest of the steps in the casserole.

7. Turn to medium-low heat, cover with lid and simmer for 20 minutes.

8. Open the lid and stir-fry to let the sauce dry. When the chicken becomes shiny and the sauce is almost dry, add the basil. Stir slightly over low heat and it is ready to serve.