Tea Chicken

Overview

Grandma calls you home for dinner. . Anyone who has dined at grandma’s house is familiar with this sentence: Grandma calls you home for dinner. Since children can dine in the restaurant, my grandma’s house has almost become my family’s cafeteria. Every time we get tired from playing in the amusement park, my daughter will habitually drag us here and ask for tea-flavored chicken. Tea-flavored chicken is a traditional Hangzhou dish. There are two ways to make it online, one is smoked with tea leaves and the other is steamed with tea leaves. Grandma's tea-flavored chicken was jointly developed by the owner and the chefs. In addition to using good Longjing tea soup, another feature is that it uses a casserole. The tea aroma slowly penetrates into the chicken, making it meaty but not greasy, and has a unique flavor. After mastering the chef's secrets and essentials for making tea-flavored chicken, making it at home is no longer a problem. Chickens should be chosen from young ones. The meat should be relatively tender and the size should be controlled under 2 pounds. If the chicken is too small, it will not be edible. If the chicken is too big, it will be too old and the taste will not be good. The original recipe requires more than 2 hours of simmering. I have to pick up my children from school, so I turn off the heat after more than an hour, otherwise the soup will become thicker. I still use my precious food-grade casserole for the casserole. It doesn’t break even when it’s dry-heated or quenched, so you can use it with confidence. When I opened the lid of the pot, a burst of tea aroma wafted out. The chicken body was golden and shiny, and the meat was tender and delicious. Looking at the photo at the back, it looked like it was falling off the bone.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• alpinia
• chicken
• dashan
• dried chili pepper
• fennel
• lilac
• longjing tea
• nutmeg
• onions
• wolfberry
• yam
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 .Prepare the above ingredients. Let the chicken be put away by the store. It’s up to you whether to keep the chicken head or not, but just cut off the chicken butt. I don’t eat chicken offal, so I don’t want it. The amount of ingredients is roughly as shown in the picture. Don’t use too much dried chili pepper, you can also leave it out.

   

2. 2 Make a cup of good Longjing tea and set aside.

   

3. 3 Put yam slices, green onion segments, ginger slices, amomum villosum, dried chili peppers, galangal, cloves, fennel, bay leaves, nutmeg and other seasonings into the container together with the washed and dried chicken.

   

4. 4 Add a tablespoon of soy sauce and salt to taste.

   

5. 5 Then pour the dried Longjing tea into the container.

   

6. 6 Rub the chicken repeatedly for 15 minutes and marinate for 45 minutes.

   

7. 7 Put the marinated chicken into the casserole (the condiments can be rinsed off), I didn't remove them, I wanted the flavor to be more intense.

   

8. 8 Add filtered purified water or mineral water.

   

9. 9 Cover the casserole with a lid and wipe away the water on the body and bottom of the pot.

   

10. 10 The fire comes to a boil.

    

11. 11 Skim off the foam and turn to low heat.

    

12. 12 Simmer for 1.5 hours. A few minutes before serving, add wolfberry and fresh tea leaves after frying.