Sanbei chicken is a traditional and famous dish in Ningdu, Jiangxi Province. Its origin is related to the national hero Wen Tianxiang. At the end of the Southern Song Dynasty, the national hero Wen Tianxiang (from Jishui, Jiangxi) was captured against the Yuan Dynasty, and the broad masses of the people were very sad. One day, an elderly woman in her seventies, holding a crutch and carrying a bamboo basket containing a chicken and a pot of wine, came to the prison where Wen Tianxiang was detained to pay homage to Wen Tianxiang. The old lady unexpectedly saw Wen Tianxiang, and she was filled with sorrow and joy. It turned out that Wen Tianxiang had been killed and she came to sacrifice Prime Minister Wen. Seeing that Prime Minister Wen was still alive, she regretted not bringing a cooked chicken, so she had to ask the jailer for help. The jailer was originally from Jiangxi, and he admired Wen Tianxiang very much. The old woman's words and deeds deeply moved him. Thinking that Wen Tianxiang would be killed tomorrow, I was very sad, so I decided to use the old lady's chicken and wine to make a decent dish for Wen Tianxiang to show my admiration. So he and the old lady slaughtered the chicken, cleaned it up, cut it into pieces, found a earthen bowl, put the chicken pieces into the bowl, poured rice wine, added some salt, and filled it into seasoning and soup. Use a few bricks to set up the earthen bowl, simmer the chicken over low heat. Two hours later, they took off the cover and saw that the chicken was crispy and fragrant. The two of them cried and brought the chicken to Wen Tianxiang. Prime Minister Wen drank soup and ate chicken, harboring hatred for subjugation, and sang generously. The next day, Wen Tianxiang faced death unafraid and died heroically. This day was the ninth day of December.
Later, the jailer returned to his hometown of Jiangxi from Dadu. On the ninth day of December, he would stew chicken with three cups of wine to pay homage to Wen Tianxiang. Therefore, the food was delicious and spread in Jiangxi. Gradually becoming a famous dish, many large hotels and small restaurants have slightly changed the three cups of chicken in order to improve the taste: one cup of sweet wine, one cup of soy sauce, and one cup of sesame oil. Pour these three cups of seasoning and chicken nuggets into a sand bowl, then add a little cold water, and heat and simmer slowly until the meat is rotten. It has full color, aroma, and is extremely delicious.
The three-cup chicken I introduce to you today was a modified version after it came to Taiwan, but it is still very delicious. It is still made from a cup of sweet wine, a cup of soy sauce, and a cup of sesame oil. Look at the delicious taste on the table.
Three cups of chicken with mushroom
By JaylinHane
Recipe Recommendations
- chicken leg meat Three deboned
- Coprinus comatus three
- tea tree mushroom a small handful
- Pleurotus eryngii two
- mushrooms four
- shallots three
- cornflour moderate
- cooking wine two tablespoons
- soy sauce a spoonful
- white sugar two tablespoons
- white pepper a spoonful
- chicken essence a spoonful
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Three cups of chicken with mushroom
1
Prepare all the fungi, mushrooms, coprinus mushrooms, tea tree mushrooms, pleurotus eryngii, and chicken leg meat with bone removed.
2
Cut the chicken leg meat into wide strips, marinate with white pepper, salty salt, and cooking wine for 10 minutes. Remember to put the seasonings in the best order. Put salt first, then white pepper, and finally cooking wine. In this way, marinate first, then remove the fishy smell. Finally, to keep the meat tender.
3
Add the cornflour and remember to make the surface of the chicken feel slightly dry.
4
Cut all the fungi for later use
5
Put oil in the pan, fry chicken strips with 50% oil, and turn on low heat.
6
After turning on a low fire and frying the chicken strips for 5 minutes, put all the fungi into the pan and fry them together, so that the aroma of the mushrooms can be completely exploded.
7
Turn on low heat and keep frying.
8
During the frying process, we mix the juice, cut off the onions, cut the red peppers into strips, add two spoonfuls of sugar, a tablespoon of cooking wine, sesame oil, soy sauce, chicken essence, and salty salt. Add a little more cornflour and goat wine and stir well.
9
Before frying, add the green onions and garlic slices together and fry until fragrant.
10
Fry well and control the oil.
11
Leave a little oil in the pan and return to the pan to stir-fry again. Add the juice you have just mixed and stir fry.
12
After that, cover the lid, pour a small spoonful of goat's milk wine along the lid, and simmer for two minutes on low heat. This is to give the dish a fragrant aroma, a stronger taste and more delicious.
13
Out of the pan ~~~ Put on the plate and ready to eat ~~~
14
Finally, sprinkle with some shredded shallots on top to make the color better. This three-cup chicken tastes refreshing and crispy, and the meat is very soft and tender. It is really delicious ~~
15
Look at this. Are you having the urge to do it again?Three cups of chicken with mushroom Make Tips
Sanbei chicken is a famous traditional dish in Jiangxi. It is named Sanbei chicken because it does not use soup when cooking, only uses one cup of rice wine, one cup of lard, and one cup of soy sauce. This dish is red in color, original flavor, mellow and attractive, and suitable for wine and rice. This time, I chose to cut the chicken into slices because of the collocation of the overall dish. In fact, if everyone likes to cut it into slices, it is completely okay. Remember to be too big and not too small. Remember to put seasonings in an optimal order. Put salt first, then white pepper, and finally cooking wine. Marinate in this way, remove the fishy smell, and finally keep the meat tender.