Taiwanese three-cup chicken

There is a warm legend about the origin of three-cup chicken.

There used to be a poor mother in Taiwan. Her family was very poor. She had no choice but to kill the old hen at home to entertain guests. Because she was afraid that it would not be fragrant enough, she picked a kind of herb called the "nine-storey tower" grown in the yard of her family as a seasoning, and then added seasonings and put them in a pot to simmer. Because there was only one woman at home, and she had to cook and serve customers, the chicken was quickly dried, but I didn't expect it to be more fragrant and delicious. This is the story of three-cup chicken.

The name of Sanbei chicken is actually due to its seasoning. It is now generally believed to be "a cup of soy sauce, a cup of sesame oil, and a cup of rice wine." However, in ancient times, Sanbei chicken was not made like this. "The traditional method is to add a cup of soy sauce, a cup of sesame oil and a cup of sugar, and then add ginger and Jiuceng Pagoda as seasonings." Pour three cups of seasonings into the chicken nuggets, then simmer on high heat for ten minutes, then turn back the heat and boil the thick soup into the chicken nuggets until the dry pan is ready to serve, and it will be delicious and fragrant three-cup chicken. When the three cups of chicken we saw were served, we heard the sizzling sound in the casserole. The moment we lifted the lid, we saw the fragrant hot mist rising. The aroma of chicken immediately filled the entire room. The chicken of Sanbei Chicken is very delicious. The chicken in the dry pot tastes cool and tough. The mixed aroma of the seasonings extends into the nasal cavity in the chicken nuggets. The simple practice and taste remind people of the era of suffering.