Is it normal for three-cup chicken to have a burnt smell? Why does three-cup chicken have a burnt smell?

We all know that there are many ways to eat chicken, and Three Cup Chicken is a very popular delicacy. It has many ways of cooking, and the meat is tender and delicious, and the taste is super good. It is deeply loved by people. Many people like to eat Three Cup Chicken. So is it normal for the finished Three Cup Chicken to have a burnt smell? Let's take a closer look!

Is it normal for three cup chicken to have a burnt smell?

It is abnormal for the cooked three-cup chicken to have a burnt smell. If the auxiliary seasonings are not added incorrectly, it may be because the fire is turned up too high.

Three-cup chicken is a traditional dish in Ningdu, Jiangxi. It is said that the origin of this dish is related to the national hero Wen Tianxiang. Originally, an old woman who went to visit Wen Tianxiang in prison cleaned the chicken and cut it into pieces, poured three cups of rice wine into a clay bowl, and simmered it over low heat. Later, the chef changed the three cups of wine to one cup of sweet wine, one cup of soy sauce, and one cup of lard.

What is the best cooking time for three cup chicken?

When we make a normal braised chicken, we usually add that much water. If we don't add a drop of water, but only use a cup of rice wine and two cups of seasoning, then the heat must be adjusted to the minimum, preferably a slow fire, and use the "simmering" method to make this three-cup chicken. Simmering refers to a cooking method in which the ingredients are added with a certain amount of soup and boiled over high heat, then turned to low heat or slow heat for a long time until they are crispy. The stewed dish has the characteristics of soft and glutinous ingredients, rich soup, and fresh taste.

Three cup chicken recipe

Materials Needed:

Ingredients: 2 chicken legs, 1 onion, 5 grams of basil,

Seasoning: 1 onion, 2 chili peppers, 1 shallot, 4 slices of ginger, 6 cloves of garlic, rice wine, fermented glutinous rice, hot sauce, and appropriate amount of oyster sauce.

Specific steps:

1. Prepare three cups of sauce by adding 10 grams of soy sauce, 5 grams of oyster sauce, 5 grams of rice wine, 3 grams of chili sauce, and 3 grams of sugar. Stir well and set aside.

2. Prepare the ingredients, cut the chicken into pieces and wash it, add a little water starch and rice wine to marinate it, heat the oil in a pan until it is 70% hot, add the garlic cloves and fry until fragrant and golden.

3. Fry the chicken legs. Add an appropriate amount of cooking oil to the oil used to fry the garlic and heat it to 50% hot. Add the chicken pieces and fry until golden brown. Drain the chicken pieces and set aside. Preheat the casserole on the fire in advance.

4. Put it into the pan and stir-fry. Put onions and shallots into the pan and stir-fry until fragrant. Add chili peppers, golden garlic, and chicken pieces. First add 1 tablespoon of rice wine, then stir the sauce and put it into the pan. Add a little fermented glutinous rice and stir-fry evenly.

5. Serve in a casserole. After serving, put it into the hot casserole, add basil, quickly cover, and simmer for 2 minutes before serving.