Taiwanese Three-Cup Chicken
A classic Taiwanese dish made primarily with chicken thigh, stir-fried with garlic and dried chili peppers. It features a sweet-savory flavor with a mild heat, a rich wine aroma, and a deep red color.
Ingredients
Chicken thigh meat (boneless, cut into chunks)
1/2 500g
Garlic cloves (whole, fried until golden)
to taste
Red pepper shreds (for garnish)
to taste
Scallion shreds (for garnish)
to taste
Dried chili peppers (to release aroma)
3
Salt (for marinating)
to taste
MSG (for marinating)
to taste
Beaten egg (for marinating)
to taste
Cornstarch (for marinating)
to taste
Stone powder (for marinating)
to taste
Clear broth
to taste
White sugar
to taste
Light soy sauce
a pinch
Red wine
to taste
Instructions
1
Marinate and set aside
Debone the chicken thighs and cut into chunks. Add salt, MSG, beaten egg, cornstarch, and stone powder, and marinate for 40 minutes.
2
Deep-fry
Heat oil in a wok to a warm oil state. First, fry the whole garlic cloves until golden brown, then add the chicken thigh meat and fry until golden brown and just cooked through.
3
Braise and finish
Leave a little oil in the wok, add three dried chili peppers and stir-fry to release aroma. Add clear broth, chicken, and garlic cloves. Add white sugar, a pinch of light soy sauce, and red wine. Before serving, garnish with red pepper shreds and scallion shreds.
