Taiwanese Three-Cup Chicken
Taiwanese-style Three Cup Chicken (San Bei Ji), a Fujian-cuisine dish featuring a balanced sweet, salty, and mildly spicy flavor with a rich wine aroma.
Ingredients
chicken thigh meat (boneless, cut into chunks)
half 500 g
garlic cloves (whole)
dried chili peppers (3 pieces)
red chili strips (for garnish)
scallion strips (for garnish)
salt
MSG
beaten egg
cornstarch
potato starch
clear broth
white sugar
light soy sauce (a pinch)
red wine
Instructions
1
Marinating
Remove bones from chicken thigh meat, cut into chunks, add salt, MSG, beaten egg, cornstarch, potato starch and marinate for 40 minutes.
2
Deep Frying
Heat oil in a wok to warm oil temperature, first fry whole garlic cloves until golden brown, then add chicken thigh meat to the wok and fry until golden brown, just until cooked through.
3
Braising
Leave a small amount of oil in the wok, add 3 dried chili peppers and stir-fry until fragrant, pour in clear broth, add chicken, garlic cloves, white sugar, a pinch of light soy sauce and red wine, add red chili strips and scallion strips for garnish before serving.
