究竟三杯雞是哪三杯？Three-Cup Chicken!

港姐跟台灣有著不解之緣，港姐愛台灣，除了因為許多台灣朋友，更多是因為台灣實在有太多好吃的！

台灣的三杯雞是我第一個學會的台灣菜，這個經典的台灣菜，基本上是隨時都能在家裡做，疫情下去不了台灣，在家自己做台灣假裝在台灣吧！

Ms HK has a special connection with Taiwan. I love Taiwan! Not just because I have a lot of Taiwanese friends but also (and most importantly) I love Taiwanese food.

Three-Cup Chicken is the first Taiwanese dish I learnt. This is classic while easy to be made at home. Due to COVID-19, we can’t travel to Taiwan but we can “pretend” in Taiwan!

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以下是我做這道菜時常用的廚具，透過連結購買，我會獲得少許佣金，你不用多付一分錢。As an Amazon Associate I earn from qualifying purchases. The links below are paid links: if you buy through them, I may earn a small commission at no extra cost to you.

不沾鍋 Non-stick pan: 炒雞絲，不容易黏鍋，洗起來也方便。Good for stir-frying the chicken without sticking, and easy to clean.

SENSARTE 12 inch

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Caraway 10.5 inch:

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三杯雞 Three Cup Chicken

_份量 ^_Servings	_準備時間 ^{_{Prep Time}}	_烹調時間 ^{_{Cook Time}}	_難度 _^Difficulty
²	^{15 mins}	^{20 mins}	^★★

材料 INGREDIENTS：

❑ 去皮去骨雞腿肉三塊；3 Boneless and skinned chicken thigh

❑ 薑片10-20片；10-20 slices of ginger

❑ 蒜4顆切片；4 garlic cloves, sliced

❑ 麻油、米酒、油膏各一湯匙；Sesame oil, rice wine and soy paste, 1 tbsp each

做法 DIRECTIONS：

雞腿肉切大塊，先中火兩面煎香，再炒熟 Cut chicken thigh into bite size pieces. Cook the chicken in medium heat until both sides are golden brown and chicken is cooked
中小火，鍋裡先燒熱麻油，加入薑片蒜片爆香 Low medium heat. Add sesame oil. Add ginger and garlic. Stir Fry.
放入煮熟的雞肉，加入米酒、油膏，蓋上鍋蓋，中小火煮5分鐘 Add cooked chicken. Add rice wine and soy paste. Cover the lid. Cook in low medium heat for 5 mins
放入九層塔，拌勻即可 Finish by adding basil. Serve warm

沒有油膏可以用蠔油代替，但需要先用少許糖、生粉、水和蠔油調好味，就是要弄得稍微甜一點和稀一點。If you don’t have soy paste, you can substitute with oyster sauce. Add a little sugar, cornstarch and water to mix with the oyster sauce to make it slightly sweet and less thick.