Ningdu Three-Cup Chicken (宁都三杯鸡) originates from Ningdu County in Jiangxi Province and has a history of several hundred years. According to legend, the dish was created by a devoted son who, when his mother fell seriously ill, decided to cook a special meal for her. He used a chicken, a cup of rice wine, a pinch of salt, and a spoon of oil, then stewed the ingredients over charcoal. The fragrant aroma from the stew attracted the attention of the royal chefs, and the dish became known as “Three-Cup Chicken.” It is also referred to as the “Filial Piety Chicken” because of the son’s deep devotion. In 2008, Ningdu Three-Cup Chicken was selected as part of the menu for the Beijing Olympics and was recognized as one of the “Top Ten Famous Dishes of Jiangxi Cuisine.”
Ingredients and Preparation
- Main Ingredient: Ningdu Sanhuang Chicken (Three-Yellow Chicken). The Sanhuang Chicken has been bred for over 1,000 years since the Southern Tang Dynasty. Its name, “Three-Yellow Chicken,” comes from the yellow beak, yellow legs, and yellow feathers. It is a nationally recognized Geographical Indication (GI) product in China.
- Supporting Ingredients: Dried shiitake mushrooms, red chili peppers, green onions, ginger, garlic, and others.
- Seasonings: Rice wine, soy sauce, cornstarch, oil, sesame oil, and white sugar.
Cooking Steps
- Clean the chicken and cut it into pieces. Marinate the chicken with rice wine, soy sauce, and cornstarch for 15 minutes.
- Prepare the supporting ingredients by slicing the red chili peppers, mushrooms, onions, ginger, and garlic.
- Heat oil in a wok and stir-fry the ginger slices, garlic cloves, chopped onions, and mushrooms until fragrant. Add the chicken pieces and stir-fry until they are nearly cooked.
- Pour in the rice wine, oil, and soy sauce, and stir well to mix with the other ingredients in the pan.
- Cover and bring to a boil over high heat. Then reduce the heat and simmer for about 20 minutes until the sauce thickens and is nearly dry.
- Add white sugar to enhance the flavor, then serve the dish.
Cooking Tips
- Choice of Cookware: It is essential to use a clay pot when making Ningdu Three-Cup Chicken. Other types of cookware may not maintain the correct heat. Ningdu has a long history of pottery and porcelain making, and its high-quality clay pots are ideal for this dish.
- Control of Heat: Pay attention to the heat throughout the cooking process. First, bring the ingredients to a boil over high heat, then reduce the heat and simmer the dish until the chicken turns reddish, and the sauce becomes thick and concentrated.
Taste and Flavor
Ningdu Three-Cup Chicken is known for its tender meat, rich flavor, and aromatic, savory sauce. Once cooked, the chicken pieces are coated in a deep red, glossy sauce. When gently stirred with chopsticks, the meat easily separates from the bone, offering a deliciously tender bite. The dish is known for its balanced and rich taste, making it both fragrant and satisfying.
