超級下飯的台灣味~三杯雞~原是指豬油、醬油、酒釀各一杯做為醬料調味，是一道傳統江西名菜，味濃油重香辣鹹鮮
，不過現今若真用一杯豬油來燒菜大概沒幾個人敢吃吧! 現在大部分都改用麻油或一般沙拉油加醬油和米酒，保留了鹹香味一樣下飯好吃，且味濃而不油膩。
San Bei Ji, Three cups chicken is a famous Taiwanese cuisine, with a cup of oil, a cup of soy sauce and a cup of wine named three cups chicken
材料:
雞肉連皮帶骨600克(切塊)
蒜頭15~20瓣(去皮)
老薑40克(切片)
青蔥1支(切段)
辣椒1支(切段)
九層塔隨意
麻油3大匙
調味料:
醬油70毫升
米酒70毫升
醬油膏1大匙
Ingredients:
Chicken 600g (with bone in, skin on, cut into pieces)
Garlic about 15~20 cloves (peeled)
40 grams of ginger (sliced)
1 green onion (cut into section)
1 chili pepper
Basil at will
3 tbsp sesame oil
Seasoning:
Soy sauce 70 ml
Rice wine 70 ml
Thick soy sauce 1 tbsp
做法:
- 熱油鍋中火爆香薑片再加進蒜頭翩炒到呈金黃色。
- 加入雞肉拌炒並把雞皮煎黃。
- 加入蔥、辣椒及調味料蓋上蓋子小火悶到收汁，起鍋前拌入九層塔即可上碟。
Methods:
1. Heat the pan with 3 tbsp sesame oil over medium heat stir fry ginger and garlic until brown.
2. Add in chicken and fry until skin sides are brown.
3. Add in green onion, chili pepper and seasonings cover and slow cook until the sauce. Stir in some basil and dish up.
