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Stewed Chicken with Three Cups Sauce

Recipe by
45
Prep: 15 | Cook: 30 | Servings: 2

Ingredients

  • 3 Chicken legs
  • A few Chinese prickly ash
  • 3 chillis
  • 4 tablespoon sesame oil
  • 2 tablespoon light soy sauce
  • 2 teaspoon dark soy sauce
  • 1 teaspoon white sugar
  • 200 ml rice wine
  • A little basil
  • 10 cloves of garlic
  • A piece of ginger

Directions

  1. First, need a pot of boiling water with Chinese prickly ash, then add the chicken legs to the pot and cook for about 5 minutes in order to remove the blood and smell of chicken. After 5 minutes, take it out and cut it into small pieces. Cut the garlic and ginger into small pieces as well.
  2. Turn the stove to a high temperature. Add the sesame oil to the wok and put the ginger and garlic. Stir them until fragrant. And put the chicken legs in the wok.
  3. When the chicken legs change its color, then pour the rice wine into the wok. When the rice wine is boiling, then move to next step.
  4. Add light soy sauce, dark soy sauce, white sugar and chillis. Turn the stove to low temperature and cook for 30 minutes.
  5. Sprinkle with chopped basil. And server it immediately.

Stewed Chicken with Three Cups Sauce step 1 Stewed Chicken with Three Cups Sauce step 2 Stewed Chicken with Three Cups Sauce step 3 Stewed Chicken with Three Cups Sauce step 4 Stewed Chicken with Three Cups Sauce step 5

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