Red-Cooked Chicken with Tea Falvor(cha xiang ji )

Red-Cooked Chicken with Tea Falvor

Introduction:

"I'm tired of stewed chicken legs, and I dare not eat more fried ones, so I toss out this tea flavored chicken leg, which can just consume the endless tea at home ~ (@^_ ^@) ~ ~ it's not greasy, it's the original flavor of chicken, with the aftertaste of tea, and the light spicy flavor in the sauce. The taste has another level. You can't miss the light cheese if you like! （¯﹃¯）”

Production steps:

Step 1: take appropriate amount of tea, brew and reserve;

Step 2: wash the chicken legs, peel them down, and draw a knife on the thick part of the chicken;

Step 3: Pat dried starch (raw powder) on the cut chicken, fry a little until the surface is golden and set, and then take it out for use;

Step 4: add onion, ginger and garlic to stir until fragrant, then add chicken leg again;

Step 5: add onion, ginger and garlic, stir until fragrant, and then add chicken leg again;

Step 6: with the tea, pour in the soaked tea, turn to high heat, and cook a spoonful of cooking wine along the edge of the pot;

Step 7: add appropriate amount of salt, bring to a boil over high heat, turn to low heat and cook until the chopsticks can easily pierce through the chicken, then take out the chicken leg;

Step 8: pick out the garlic in the tea soup, start the pot again, add a little water, add garlic, small spoon Pixian bean paste, a little salt, oyster sauce;

Step 9: pour in proper amount of water starch, make it thin and pour it on the chicken leg.

Materials required:

Drumsticks: two

Tea: right amount

Scallion: right amount

Ginger slices: right amount

Garlic: right amount

Raw powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Pixian bean paste: a small spoon

Oyster sauce: a little

Note: 1. Tieguanyin is recommended for tea, which has the characteristics of red and green tea. If you have time, you can soak chicken drumsticks with a little cooking wine in the tea soup in advance, so that the sweet flavor of tea can be absorbed more fully; 2. Chicken peel, flower knife and dry starch frying are all for keeping the appearance intact and good-looking; 3. The color of the tea soup is not good-looking and has bitter taste, so it should not be abandoned When you thicken it again, don't put too much Pixian Douban sauce. Just add a little more layers to the taste. The main thing you eat is the delicate flavor of chicken itself.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: light

Chinese PinYin : Cha Xiang Ji