Drunken Crispy Coconut Chicken Soup
Taiwan cuisine is influenced by different regional Chinese cuisine, including Taiwan aboriginal cuisine, medicinal cuisine and a touch of Japanese cuisine, and “three cup chicken” is one of the signature dishes with family style, using a cup of soy sauce, a cup of wine and a cup of oil and premium chicken to make this tempting dish.It is also known by its “ Clean, Fresh and Quick stir-fry” principle to retain its original flavors. Our chef has made a great effort to reform it as a soup base, not only to keep the original taste. We prepare the premium broth by using a lot of chicken bone and pork bone to boil for at least 10 hours. After that we add in fried taro, corn, soy sauce, coconut milk and a whole juice and meat of young coconut in the both, to make it more sweet and silky in texture. With and more interesting idea, chef makes a secret batter topped with egg, wine, oil and breadcrumbs, and puts the whole pot in the oven to bake a crispy topping. To go with this soup base, we marinated half a piece of chicken with Chinese Mei Kuei Lu wine, Shuang Jin wine and Shaoshing wine, when it cooked in the soup, it enhance Irresistible winey aroma.We recommend you to enjoy a sip of soup with a mouthful of crispy pieces before starting your hot pot meal!