綺莉思@Montreal

三杯雞

作者：小廚神Jerry  

材料

大雞腿2隻

蔥 1 支

薑 1塊

蒜 4瓣

九層塔

冰糖 ½ 湯匙

醬油 1 湯匙

米酒 1湯匙

香油 1 湯匙

沙拉油 1 湯匙

作法

1.       薑切片，蔥切段分開蔥白與蔥綠，拍扁大蒜，雞腿肉切塊汆燙備用。

2.        熱鍋，倒入香油與沙拉油，依序爆香薑片、蔥白、大蒜。

3.       放入醬油、冰糖、米酒。並把糖炒化。

4.       加入汆燙過的雞腿肉，炒到收汁，放入九層塔與蔥綠拌炒到軟即可出鍋

備註

三杯雞大概是現在百元快炒店最指標性的菜了。相傳是獄卒煮給文天祥的一道菜，用的三杯是甜酒釀、豬油、醬油。現在台灣的三杯雞用的是，米酒、醬油還有香油。一般調味料下到各一杯是為了要煮一整隻全雞。喜歡吃辣的人還可以在爆香的時候加入一點辣椒。上菜的時候可以用五更鍋(干鍋)或者是沙鍋盛裝。鍋子本身的熱會避免雞肉慢慢出水最後看起來濕濕的。

Three cup chicken

Ingredients

2 Chicken legs

1 green onion

1 piece of ginger

4 cloves of garlic

Some Basil

½ table spoon of crystal sugar

1 table spoon of soy sauce

1 table spoon of sake

1 table spoon of sesame oil

1 table spoon of canola oil

Instructions

1.      Slice the ginger into pieces. Cut the green onion into 1.5 inch length and separate the green and the white parts. Smash the garlic. Cut the chicken legs into one inch cubes and blanch it.

2.      Heat the pan and pour in the sesame oil and the canola oil. Fry the ginger slices, white parts of the green onion and garlic in orders.

3.      Splash in the soy sauce and sake. Add in the sugar and mix it until it melt.

4.      Add in the chicken and stir fried it until the sauce is thickened. Add in basil and the rest of the green onion and stir fried it until it wilts.  

Notes

In Taiwan you can see a lot of bistro around the city. This is probably the most signature dish in those places because it goes perfectly with beer. If you like to eat spicy food you can also put some chili in after you put in the garlic. This dish is originated from Jiangxi province in China. However the original three cup in the ingredients is not soy sauce, sake, and sesame oil.  The three cups instruction is for the whole chicken. Do not do that when you only have a few legs. You can replace the chicken with different ingredients. I tried it with king oyster mushrooms and squids. However these ingredients are easily over cooked. You should not blanch it before you stir fried them.