I added small beans to mine, the beans absorb some of the left over sauce. I was cleaning out the pantry and just could not figure out what to do with the beans. I remember a HK bbq place in Chinatown NYC that has a simmered soybean soy sauce for their chicken, and tried to modify it for the 3 cup chicken. The 3 cup chicken beans were pretty tasty, and a good condiment on top of the rice too.
I can smell this through my screen!! LOVE the original recipe but this one is even better because I love love love tofu. Drumettes are hands down the best part of the chicken for this recipe because of all that collagen from the skin. Mmmm!!!
I think I would love this dish so much, the three cup chicken and tofu (三杯雞和豆腐) looks delicious, since tofu has nutritional/health benefits and chicken looks acceptable to try.
this really looks amazing. The idea of adding tofu is excellent as well. it will provide another sensation to the dish versus just all chicken pieces. I at times use king oyster mushroom (杏鮑菇) for that reason. Bravo!
9:44 Easy way to removed those small fine hairs from Chicken skin is a flame method. My mom would do this when we had a Chinese take away restaurant, and kept one of those butane lighter to clean off the fine hairs. There is enough fat in the skin, so it's not going to burn.
Normally I would just sauté the chicken and then add in the sauce and simmer with gives it a nice texture. But if you want it to be super soft/ tender you could precook it or maybe poach.
Is the sauce’s consistency at the end only achievable with a wok? I’ve been using your recipe since you came out with your first 三杯鸡 video, but can never get the sauce to reduce that much without overcooking the chicken. It’s still good as a more watery sauce, especially marinated till the next day, but would like to try it as it’s supposed to be
Good question - I've only tried this with my wok. Here's a solution though....after browning the chicken, remove and set side on a plate. Add the sauce to pan and let it cook and reduce for 5 mins before adding the chicken back. That way you can get the nice glossy sauce without overcooking it. 😬
Added Tofu to my Three Cup Chicken dish! What extras would you guys add? 👇🏻
Potatoes!
Ooh 😮 interesting choice! 🥔
I added small beans to mine, the beans absorb some of the left over sauce. I was cleaning out the pantry and just could not figure out what to do with the beans. I remember a HK bbq place in Chinatown NYC that has a simmered soybean soy sauce for their chicken, and tried to modify it for the 3 cup chicken. The 3 cup chicken beans were pretty tasty, and a good condiment on top of the rice too.
😋🍽🥢
Oyster mushrooms 🥰 I'm going to try this recipe out soon thx 😀💃🎉
Beautiful!❤ Going to give your recipe a try next..
Thank you miss Angel for this recipe so simple & easy to follow👍😊
Looks great Angel. Thank you for a great recipe! 😉
This came out so well even using leftover chicken. Thanks
Wow that’s awesome! Glad you could put the leftover chicken to good use!
I can smell this through my screen!! LOVE the original recipe but this one is even better because I love love love tofu. Drumettes are hands down the best part of the chicken for this recipe because of all that collagen from the skin. Mmmm!!!
I think I would love this dish so much, the three cup chicken and tofu (三杯雞和豆腐) looks delicious, since tofu has nutritional/health benefits and chicken looks acceptable to try.
Hope you enjoy! PS. Thanks for the Chinese translation :D
I have been watching your video these few days, great dish ! Easy to prepare.
Thanks for watching 💕
this really looks amazing. The idea of adding tofu is excellent as well. it will provide another sensation to the dish versus just all chicken pieces. I at times use king oyster mushroom (杏鮑菇) for that reason. Bravo!
Looks so good !!!
Beautiful looking yummy 😗
Wow your kitchen is so nice 😍😍
Thanks 😘
Yummilicious!!😋😋😋
9:44 Easy way to removed those small fine hairs from Chicken skin is a flame method. My mom would do this when we had a Chinese take away restaurant, and kept one of those butane lighter to clean off the fine hairs. There is enough fat in the skin, so it's not going to burn.
Good tip on the butane lighter. I never would have thought of using that. 😂
I want it
Virtual dish 🥘🥢
Is that rice wine vinegar or is it similar to Shaoxing wine?? The recipe looks delicious, can't wait to try it!
I’m using rice wine (not a vinegar) which is clear. This is not the same as Shaoxing wine (which is yellow tint in color).
@@angelwongskitchen Thank you!!
where’s the link for the garlic peeler, i need to buy this immediately 😂
oops! Just updated. Here you go: amzn.to/1APcsYl
How did you prep the tofu.? Was it fried? I can’t wait to try this!
I bought the tofu fried. It was in the same section as fresh tofu at my local Asian grocery store.
Great video,
Is it a good idea to precook the chicken to make it more tender prior to mixing it with the other ingredients?
Cheers
Normally I would just sauté the chicken and then add in the sauce and simmer with gives it a nice texture. But if you want it to be super soft/ tender you could precook it or maybe poach.
Thank you for the recipe! Is that shaoxing rice wine?
Nope, it’s rice wine.
Uhhhhh 😄
Is the sauce’s consistency at the end only achievable with a wok? I’ve been using your recipe since you came out with your first 三杯鸡 video, but can never get the sauce to reduce that much without overcooking the chicken. It’s still good as a more watery sauce, especially marinated till the next day, but would like to try it as it’s supposed to be
Good question - I've only tried this with my wok. Here's a solution though....after browning the chicken, remove and set side on a plate. Add the sauce to pan and let it cook and reduce for 5 mins before adding the chicken back. That way you can get the nice glossy sauce without overcooking it. 😬
Thank you for the suggestion! I’ll definitely try that, the next time I use your recipe
Gdybym mial taka fajna kuchareczke to nie wiem czy bym znalazl czas na jedzenie ?