Tea chicken

Grandma called you home for dinner." Everyone who's been eating at Grandma's house knows that. Since the children were able to eat at the restaurant, the grandmother's home has almost become my cafeteria. Every time I'm tired in the playground, my daughter's used to bringing us here for tea and chicken. The chili chicken is a traditional fragrance, and there are two practices on the Internet, one smelting with tea and the other evaporating with tea. Grandma's tea and fragrance are co-developed with the chefs, except for tea and soup, which must have good dragon wells. The other feature is the use of casseroles, which slowly penetrate into the chicken, soak up, and don't smell so good. It is no longer difficult to do it at home, having mastered the secret and the key to making tea and chicken. The chickens choose the chicken, the meat is tender, the size is below 2 pounds, the size is too small, the chickens are too old, the taste is bad. It takes two hours to make it, I have to pick up the kids from school, and it's off fire in over an hour, otherwise the soup will be thicker. I still use my precious food-grade casserole. It's cold. Turns out the pan, the smell of tea, the color of the chicken, the butter, the tummy, and look at the pictures behind me。