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Hi everyone, we present one of the most iconic dishes from Taiwan: San Bei (three-cup) Chicken. Originally this dish was rooted in Jiangxi. It was brought to Taiwan and became an iconic dish there.
Story goes that this dish was a traditional dish in Jiangxi and is connected with the famous historical hero Wen Tianxiang. The name of this dish comes from its special recipe: no water needed. One cup of rice wine, one cup of lard or tea-seed oil and one cup of soy sauce, that’s all we need. There are many variants of this famous dish. Today, we are making the one in the style of our own.
Chop the chicken into small pieces and clean it before marination. Cleaning is very important for the colorisation during cooking.
What’s the most important step in making the course?
What’s the best ratio between the ingredients?
When do we need to add sesame oil, rice wine and soy sauce, the three cups of the ingredients?
When should you put the Thai basil leaves, the soul of this dish?
What is the proper technique to add Chinese rice wine (Huangjiu)?
What would happen when the clay pot meets the rice wine and the ingredients?
The amazing aroma of this dish is so amazing that everyone should learn to cook it.
Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.
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