Ingredients:Three-color chicken1 piece (about 800 grams) Small dried spring onions 2 heads Purple onionhalf a fresh basil bunch 4 garlic clovesgingera small piece Red bell pepper one-third of a pieceSeasonings: sugar 50 grams cooking wine 200 ml water 100 ml

soy sauce50 ml dark soy sauce half a teaspoon (3 ml)white pepperhalf a teaspoon (3 grams) sesame oil half a teaspoon (3 ml)Makes:

Three-cup chicken1) Chop the three-color chicken into pieces about 4 cm in size.

Peel and slice the small dried spring onions, slice the purple onion, cut the ginger and garlic into slices, and cut the red bell pepper into triangular blocks; set aside.2) In a pot, bring water to a boil. Add chicken pieces and blanch for 2 minutes. Then remove with a slotted spoon, rinse with cold water to clean off surface foam, and thoroughly drain dry.

Empty the water from the pot.3) In another pot, add oil and 40 grams of sugar. Cook over medium-low heat until the sugar melts. Once it turns dark brown and then light brown with small bubbles, add chicken pieces, stir-fry quickly to coat them evenly with the caramelized sugar.

Remove from pan after stir-frying well.4) Wash and dry the frying pan, add a little oil, sauté sliced spring onions, garlic slices, and ginger slices until fragrant. Add the chicken pieces, pour cooking wine covering half of them, then add water to cover two-thirds of the chicken pieces. Season with light soy sauce, dark soy sauce, and remaining 10 grams of sugar. Cover and cook for 15 minutes.

5) After opening the lid, continue cooking over high heat for about 3-5 minutes until the sauce thickens. Add the red bell pepper and basil, stir a few times, season with white pepper powder and sesame oil, then turn off the heat.

Notes:Three-cup chicken is a dish that everyone likes to eat, but the taste at restaurants varies widely, and it can be quite expensive. So why not make it ourselves? It's economical, delicious, and practical.There are many legends about three-cup chicken; some say it originated in Jiangxi Province, others argue that Taiwanese-style three-cup chicken is more famous. Some say it uses one part sugar, one part wine, and one part sesame oil, while others say one part sugar, one part soy sauce, and one part wine—there are many opinions.

I believe we shouldn't get caught up in these debates. Instead, let's focus on making it taste good for our own palates.

This three-cup chicken recipe has been adjusted by me. Give it a try and see if it suits your taste.

For the best family flavor, that's what matters to us.In making this dish, I usually use cooking wine from Shaoxing; it can remove the fishy smell, de-grease, enhance aroma, and boost flavor when used in cooking. Supermarkets sell it at around 10 yuan per bottle, but if unavailable, other types of yellow wine can be used as a substitute.Originally, three-cup chicken uses soy sauce for coloring, but I find that caramelizing sugar for the chicken pieces makes the appearance look better and tastes even better.If you are a cooking beginner and cannot master the technique for caramelizing sugar, skip this step and use high-quality light and dark soy sauces instead.

This three-cup chicken recipe is adjusted to my taste; give it a try and see if it suits your own.This suits our family's taste, and for us, it is the best.

When making this dish, I usually use Shaoxing wine, which can remove fishy smell, reduce greasiness, enhance aroma, and improve flavor.It can generally be found in supermarkets, not expensive, about 10 yuan per bottle.If unavailable, other types of rice wine can be used as a substitute.

Originally, three cups chicken would use soy sauce for coloring, but I think caramelizing sugar to color the chicken pieces looks better and tastes better.If you are a beginner in cooking and find it hard to master caramelizing sugar technique, you can skip this step and use high-quality light and dark soy sauce instead.