Weekly Recipe -- Three-Cup Chicken with Eryngiis

Hello, friends!

First, let me say I appreciate your visiting. J

This blog will focus on introducing some famous Taiwanese food’s recipes.

If you love delicious food but don’t want to spend too much money eating out,

You just walk in the right place!

But first, I’d like to inform you that I’m NOT a cook.

All these recipes, I learn from MY DAD who is the professional one.

As for me, I’m still trying hard to catch him up… lol

Anyway, I hope you will find the enjoyment of COOKING,

And also find the enjoyment of EATING through my blog.

Welcome to my kitchen!

Now, let’s see what we got this week!

First of all,

Somebody who knows Chinese just hold on, please.

I am NOT translating “Three-Cup Chicken” from Chinese directly!

The name comes for a reason.

The so-called “Three-Cup” actually refers to a cup of wine, a cup of sesame oil and a cup of soy sauce.

This dish is quite popular in Taiwan ‘cause almost everyone,

From children to elder, can accept its taste.

And I personally LOVE LOVE LOVE this delicacy! J

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

1.2 kg Chicken Legs (thigh) and Chicken Wings

0.6 kg Eryngiis (King Oyster Mushrooms)

As many as you want Asian Basil

100g Slices Ginger

200g Sesame Oil

200g Cooking Rice Wine

200g Soy Sauce

500c.c. Water

20g Rock Sugar

Method：

1. Chop the chicken legs and the chicken wings then wash them for about 5 minutes.

2. Also wash the eryngiis (king oyster mushrooms) and lump them.

3. Wash Asian basil, keep only the leaves and the stems.

4. Heat the pot first. Stir-fry with sesame oil and slices ginger.

5. Put in the chicken legs and wings then stir-fry them until they are medium-well (NOT to well-done).

6. Pour in cooking rice wine and soy sauce, wait until the gravy starts boiling then pour in water.

7. Add rock sugar and eryngiis when the gravy starts boiling again.

8. Turn down the fire and braise until the gravy becomes THICK. Turn off the fire and put the Asian basil on the top.

Note：There’s no need to cook Asian basil otherwise its fragrance will be lost.

and TA-DA!!!!!!!!

Yum ~

Now Your Turn !!