These ingredients were all cut in advance.
It's very easy to make; you just need to stir-fry it.
Yu Hui checked the ingredients to prepare for the first dish.
Three-cup chicken!
This dish gets its name from the fact that it requires one cup of rice wine, one cup of soy sauce, and one cup of black sesame oil to cook.
Three-cup chicken originated as a classic home-style dish in Jiangxi Province.
It was later introduced to Taiwan Province, where it was modified to become "Three Cup Chicken" to suit local tastes.
Yu Hui first seasoned the chicken legs with salt and pepper, then took out three treasured glasses and poured in rice wine, light soy sauce and sesame oil.
He didn't have any black sesame oil on hand, so he had to use sesame oil instead.
If you don't even have sesame oil, lard, cooking oil, or rapeseed oil will do.
After marinating the chicken legs for ten minutes, Yu Hui began to cook.
This dish must be cooked in a clay pot; only then will the chicken legs be tender and flavorful.
It's so addictive!
Turn on the gas stove, set the heat to medium-low, and heat the pan. Pour in the sesame oil.
When the oil is 70% hot, put in the ginger slices, garlic segments, and scallion segments and fry until the surface turns slightly yellow and sizzles with oil.
Add the chicken pieces and stir-fry with a spatula until the chicken skin tightens.
Yu Hui quickly poured in the prepared soy sauce and rice wine.
At this point, he added a few more rock sugar pieces.
If you add rock sugar, you don't need to add soy sauce.
Rock sugar is the perfect finishing touch for this dish!
Not only can it enhance color and freshness, but it also has functions such as clearing heat and reducing internal fire, and it smells amazing!
After the sauce had reduced over high heat, Yu Hui sprinkled in fresh scallion segments.
Stir it, and the Three Cup Chicken is ready.
In Taiwan, the Three Cup Chicken is served with basil at the end.
Three-cup chicken is considered a nourishing home-style dish in their area.
Very popular!
After finishing this dish, Yu Hui washed the pot and immediately started making the second dish.
Scallion and egg omelet!
This dish is very simple; all you need is chopped green onions and beaten eggs.
But often the simplest ingredients are the hardest to prepare.
Yu Hui first poured a capful of white vinegar into the egg mixture, then three capfuls of water, and then picked up chopsticks to stir it thoroughly.
This method of making scallion omelets will eliminate any fishy smell and result in very tender omelets!
Immediately afterwards.
He added a handful of chopped green onions and a suitable amount of salt, stirred it, and set it aside.
As Yu Hui turned on the gas stove, preparing to start cooking, he suddenly noticed Fatty Li standing next to him.
"You appear out of nowhere, you scared me to death!"
He retorted to Fatty Li, then asked, "Weren't you guys playing games? Why did you stop?"
"I lost the last round, so I don't want to play anymore," Fatty Li said with a gloomy face.
After a few seconds of pause, he continued, "The Three Kingdoms Kill game is so boring, it's much better to watch you cook, at least that's pleasing to the eye!"
Fatty Li loves to eat scallions.
Every time he eats rice noodles, he scoops four or five spoonfuls of chopped green onions.
Every time he cooks a dish, he habitually sprinkles chopped green onions on top when it's ready to serve.
Scallion omelet is his absolute favorite!
He certainly wouldn't miss the chance to see Yu Hui make this dish!
"Xiao Yu, there's something I've never understood," said Fatty Li.
"What's the problem?" Yu Hui asked.
"Why is it that every time I make scallion omelets, the scallions and egg mixture are separate, as if I'm cooking two separate dishes?" Fatty Li frowned.
To make this dish, he searched for many tutorials online.
Each instructional video will have slight differences.
He had been looking for a tutorial that he found both aesthetically pleasing and suitable, but he hadn't found one...
"As long as you control the heat well and prevent the scallion and egg omelet from burning, you've already succeeded more than halfway."
"Let me demonstrate this for you first. This dish is quite simple."
After saying that, Yu Hui poured in the scallion and fried egg mixture.
When one side was almost set, he poured another layer of oil into the pan.
Upon seeing this, Fatty Li had three question marks above his head.
"Xiao Yu, I've watched a lot of tutorials on how to make scallion omelets, and everyone does it in one go. Why did you add oil halfway through?" he asked.
Yu Hui, speaking at Versailles, said, "Actually, when I make this dish, I don't need to drizzle oil again; just add enough at once."
"But if you're going to do it, it's best to add more oil to prevent sticking and burning."
"Even if you can't fry a big, round scallion omelet, you can still prevent the scallions and egg mixture from falling apart."
"Really?" Fatty Li asked incredulously.
"You'll know once you go back and try it."
As soon as he finished speaking, Yu Hui grabbed the pot handles with both hands and shook it back and forth.
The scallion and fried egg in the pan was incredibly smooth, swirling around three times to the left and three times to the right.
"Now!"
Yu Hui squinted slightly, seized the opportunity, and gently tossed the wok.
The large, round scallion omelet drew a perfect arc in the air.
Immediately afterwards.
The other side landed steadily in the iron pan, making a sizzling sound as it fried.
Fatty Li, who was standing to the side, opened his mouth wide when he saw what was happening.
He gasped in astonishment, exclaiming, "This wok-flipping technique is probably beyond the reach of even those chefs who create tutorials!"
Before long, Yu Hui had finished making the scallion omelet.
Looking at the round, fragrant scallion omelet on the plate, Fatty Li couldn't help but swallow hard.
"Hey, we can eat this when it's time to eat!"
Yu Hui was worried that he would steal food.
So they put the plate of scallion omelet on the other side of the stall.
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