Three-Cup Chukar

( foreignercn.com, kaleidoscope.cultural-china.com )

Updated: 2011-09-07

Three-Cup Chukar (sān bēi zǎi jī 三杯仔鸡)

People might think the "Three-Cup Chukar" is a famous dish in Taiwan, but it actually originates from the Jiangxi province, and is a specialty of Ningdu, a county under the jurisdiction of Ganzhou, Jiangxi province.

Lushan boasts abundant fungi, groupers and chukars. The nourishing Chukar meat cooked with Lushan local cuisine methods are well received by domestic and overseas guests for its unique flavor. Three-cup chukar is one of Lushan's traditional local dishes cooked without stock, the chukar meat is braised in one cup of rice wine, soy sauce and lard. So the dish gets its name: three-cup chukar. It is dark reddish brown, tastes good and gives off a strong fragrance, and is a good accompaniment whilst drinking beer.

Chinese medicine believes that chicken has multiple functions, like invigorating the body, curing deficiencies, strengthening the spleen and stomach, promoting blood circulation and enhancing the bones and muscles.