聞到三杯雞的香氣時，整個人被勾得挪不動腳——砂鍋里咕嘟咕嘟冒著泡，九層塔的辛香混著米酒的甜暖，雞肉裹著琥珀色的醬汁，連空氣都帶著勾人的煙火氣。三杯雞的美味，靈魂全在“三杯”的講究里：一杯醬油提鮮、一杯米酒增香、一杯麻油鎖味，再配上爆香到焦糖化的姜片，不用一滴水就能燉出直擊靈魂的濃郁。

準備500克新鮮雞腿肉，剁成大一點的塊，緊迫0分鐘，泡出血水。雞塊洗干凈，冷水下鍋，加1勺米酒、3片姜片，大火煮沸后撇凈浮沫，撈出用溫水沖洗瀝干。雞肉擦干，放入碗中，加1勺醬油、半勺米酒、少許白胡椒粉抓勻，腌制10分鐘入味。

砂鍋燒熱后，倒入3大勺黑芝麻油，中火加熱。油溫六成熱，下6片姜片，開中小火慢慢煸炒。姜片炒到邊緣微微焦褐，散發出類似烤紅薯的焦香，接著1把放入蒜瓣，炒至表面金黃，再把腌制好的雞肉塊帶皮一面朝下，放入鍋中，煎至表皮微焦出油。

第三步：

雞肉煎香后，翻炒幾下，依次倒入2大勺醬油、3大勺米酒.湯汁煮沸后，加入2塊老冰糖，轉小火，加蓋燜煮15分鐘。關火前30秒，把1把九層塔扔進砂鍋里，快速翻拌幾下，利用余溫激發香氣。最后，撒一小撮白胡椒粉，蓋上鍋蓋燜1分鐘，即可！

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當砂鍋蓋掀開的瞬間，九層塔的香氣混合著麻油的醇厚撲面而來，雞肉在醬汁里泛著油亮的光澤，筷子一戳就脫骨，咬下去先是醬油的咸鮮，接著是米酒的回甘，最后被九層塔的清香包裹——這大概就是家常菜的魔力，不需要復雜的技法，卻能用最樸素的食材，在煙火氣里燉出讓人念念不忘的味道。