闻到三杯鸡的香气时，整个人被勾得挪不动脚——砂锅里咕嘟咕嘟冒着泡，九层塔的辛香混着米酒的甜暖，鸡肉裹着琥珀色的酱汁，连空气都带着勾人的烟火气。三杯鸡的美味，灵魂全在“三杯”的讲究里：一杯酱油提鲜、一杯米酒增香、一杯麻油锁味，再配上爆香到焦糖化的姜片，不用一滴水就能炖出直击灵魂的浓郁。

准备500克新鲜鸡腿肉，剁成大一点的块，紧迫0分钟，泡出血水。鸡块洗干净，冷水下锅，加1勺米酒、3片姜片，大火煮沸后撇净浮沫，捞出用温水冲洗沥干。鸡肉擦干，放入碗中，加1勺酱油、半勺米酒、少许白胡椒粉抓匀，腌制10分钟入味。

砂锅烧热后，倒入3大勺黑芝麻油，中火加热。油温六成热，下6片姜片，开中小火慢慢煸炒。姜片炒到边缘微微焦褐，散发出类似烤红薯的焦香，接着1把放入蒜瓣，炒至表面金黄，再把腌制好的鸡肉块带皮一面朝下，放入锅中，煎至表皮微焦出油。

第三步：

鸡肉煎香后，翻炒几下，依次倒入2大勺酱油、3大勺米酒.汤汁煮沸后，加入2块老冰糖，转小火，加盖焖煮15分钟。关火前30秒，把1把九层塔扔进砂锅里，快速翻拌几下，利用余温激发香气。最后，撒一小撮白胡椒粉，盖上锅盖焖1分钟，即可！

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当砂锅盖掀开的瞬间，九层塔的香气混合着麻油的醇厚扑面而来，鸡肉在酱汁里泛着油亮的光泽，筷子一戳就脱骨，咬下去先是酱油的咸鲜，接着是米酒的回甘，最后被九层塔的清香包裹——这大概就是家常菜的魔力，不需要复杂的技法，却能用最朴素的食材，在烟火气里炖出让人念念不忘的味道。