Taiwanese Three-Cup Chicken
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Instructions
Ingredients
1
Cut the chicken mid-wings, add salt, black pepper crumbs, light soy sauce, rice wine and cornstarch, mix well and marinate for 10 minutes
0:06
2
Heat sesame oil and peanut oil in a pan, add ginger slices and garlic cloves, stir-fry over medium-low heat until golden then remove
0:15
3
Add the marinated chicken mid-wings, fry until both sides are golden and slightly charred
0:21
4
Prepare a sauce with 60ml rice wine, 30ml light soy sauce, 10ml dark soy sauce and 10g rock sugar, return ginger slices and garlic cloves to the pan, pour in the sauce and braise until the sauce thickens
0:27
5
Add 15ml sesame oil to a clay pot, add onion shreds and stir-fry until fragrant, add the fried chicken, cover the lid and pour a circle of rice wine, simmer for 2 minutes before serving
0:34
