ID: 8670bcaa...
This home-style Three Cups Chicken recipe is designed to minimize oil smoke, making it perfect for cooking novices. It features succulent boneless chicken thighs, infused with the aromatic blend of ginger, garlic, and a rich sauce made from soy sauce, soy paste, sesame oil, and rice wine, all finished with fresh basil and vibrant chili.
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Prepare and cut boneless chicken thighs. → Cook chicken in a cold pot to render fat and brown. → Sauté ginger and garlic in the rendered chicken fat. → Caramelize sugar, then add soy sauce, soy paste, and sesame oil. → Add rice wine and simmer to reduce the sauce and infuse flavors. → Stir in chili peppers and basil leaves, then serve.
Prepare and cut boneless chicken thighs. → Cook chicken in a cold pot to render fat and brown. → Sauté ginger and garlic in the rendered chicken fat. → Caramelize sugar, then add soy sauce, soy paste, and sesame oil. → Add rice wine and simmer to reduce the sauce and infuse flavors. → Stir in chili peppers and basil leaves, then serve.
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The 'cold pot, cold chicken' method is key to significantly reducing oil smoke, making for a cleaner and more pleasant cooking experience.
Using boneless chicken thighs ensures faster cooking times and guarantees tender, juicy meat.
Covering the pot during cooking is a smart trick to concentrate heat, speed up the process, and deepen the flavors of your dish.
Frying the sugar first not only enhances the dish's visual appeal with a beautiful caramel color but also adds a subtle, complex sweetness.
Allowing the sauce to properly reduce and thicken is essential for the chicken to fully absorb all the rich, savory flavors.
Add chili peppers and basil leaves at the very end of cooking to preserve their fresh aroma, vibrant color, and distinct taste.
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