台式三杯雞

第一次吃三杯雞是愛廚做的，真的非常好吃。後來根據她網站的食譜做過好幾次，俊爹也都很喜歡。

 

今天把家裏幾棵九層塔比較大的葉子剪下來做這個三杯雞都不怎麽夠，媽媽說九層塔是越摘越長的。

自家無公害九層塔做的三杯雞，好吃下飯哦！

 

食譜來源 （根據自己口味做了點調整）愛廚網站 -- 

http://www.euphocafe.com/recipe/recipe.asp?rid=26

 

The first time I tried Three-cup chicken was made by a Taiwanese friend. It was a love at first sight！ It goes so well with steamed rice and I can't seems to have enough of it!

I planted some Thai basil this summer and made this dish a couple of times!

Note：Original recipe posted on September 2009.

 

 

材料：　
1-2 磅 雞腿肉 
1 盒 菌菇
3-4 瓣 大蒜 
幾片 薑
2-3 隻 朝天椒 
1 杯 九層塔 

調味：
3 大勺 黑麻油 
3 大勺 醬油/生抽
1/2 杯 紹興花雕酒 
1 小勺 冰糖 
1 杯 清水 

 

Ingredients：　
1-2 lbs of Chicken pieces ( I prefer thigh)
1 box of enoki mushroom
3-4 cloves of Garlic (sliced)
5-6 slices of ginger
2 Thai/green chilies
1 cup of Thai basil

Seasoning：
1 tbsp black Sesame oil
2 tbsp Soy Sauce
1/2 cup cooking wine
1 tsp Sugar
1 Cup water
 

 

 

 

1.   把雞肉切塊汆燙，然後洗幹淨。

2. 在鍋裏倒入黑麻油，下薑片煸香，然後下蒜片，炒香，然後把雞塊倒入，炒幾分鍾。

3. 加入朝天椒，和所有的調味料、水、花雕酒。煮滾，然後轉小火，加蓋燜煮大約20分鍾，收汁後加入菌菇和九層塔翻勻就好了。

1. Cut chicken into bite size pieces, slice ginger and garlic and cut the green chilies into about an inch  in length.

2. Blanch the chicken pieces for about 45 seconds and clean it under running water.

3. Heat up black sesame oil in a cooking pot/clay pot and stir fry the ginger pieces until crisp and fragrant. Add in the sliced garlic, stir for about 1 min before adding in the chicken pieces.

4. Stir in the green chilies, add all the seasoning with cooking wine and water, bring it to boil and turn the heat to medium, cook for about 20 minutes until chicken become tender.

5. When the liquid reduces to 1/3 left, Add mushrooms and Thai basil before serving, turn well and serve hot with steamed rice.
 

 

 

歡迎到我英文博客玩 -- http://www.echoskitchen.com/2016/04/three-cup-chicken.html