Tea and chicken legs
By VicentaLakin
There was an attempt today. When the chicken legs are processed, the tea soup is cooked and then immersed in the new tea soup, and the chicken will be full of tea. The fragrance is based on the sound of iron, which is part of half a day of fermented tea, both green and red. It's a good choice to have a few cold, teay chickens in the summer。
Recipe Recommendations
- chicken legs of 4
- carrots a
- Tieguanyin 20 grams
- salt 3 grams
- Jiang a
Steps for Tea and chicken legs
1
Four chicken legs clean and dry
2
With a sharp knife to separate the flesh from the bones from both ends
3
The meat is removed from the middle of the chicken leg
4
Four chicken legs. Okay
5
Wash it in the water twice, then turn it over, dry it with a kitchen towel, then put a layer of salt on it and split the carrot into four pieces
6
Put a carrot in the chicken leg
7
Tie it with little rope or grass rope. I tied it up with horse grass, so it tasted like grass
8
Put 10 grams of iron in the boiler, two ginger, two grams of salt, a proper amount of fresh water, put chicken legs in the boiler and boil in the fire
9
When cooking chicken, take a big bowl, 10 grams of iron in the bowl, hot water bubbles, spare
10
Chicken's cooked for about 20 minutes
11
Get the chicken leg out of the tea soup and put the proper amount of salt in the tea soup
12
After a night in the freezer, I'll cut them up
13
The flesh is so tight, it's so fine, it smells like salty teaTea and chicken legs Make Tips
After deboning the chicken, wash it twice to remove excess blood, then dry it and rub a little salt on it to help it absorb flavor. Cook over medium heat for 15-20 minutes; this is just right to keep the meat tender and the carrots cooked. Soaking it in fresh tea broth removes the greasiness, making it fresher. Chilling it in the refrigerator before slicing prevents it from falling apart and allows the tea aroma and saltiness to penetrate better.