Chicken tea
By VicentaLakin
Tea chicken, tasted, smelled, made without a full-blown fire, the temperature of the pot, the heat parity, etc.... when cooking chicken, turn off the fire for about 10 minutes in the middle of the road, open the cap, and the chicken will taste delicious when it's cold
Recipe Recommendations
- chicken in 1
- ginger slices appropriate amount
- clove appropriate amount
- grass fruit appropriate amount
- geranyl appropriate amount
- oil appropriate amount
- tea appropriate amount
- crude sand sugar appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- sugar appropriate amount
- rose wine appropriate amount
- rice wine appropriate amount
- chicken powder appropriate amount
- soy sauce appropriate amount
- fish sauce appropriate amount
- slightly spicy
- smoked
- several hours
- ordinary
Steps for Chicken tea
1
Chickens pickled over two hours with spices
2
Hotten the multi-purpose cooking pan
3
Put the pickled chicken in the pot. It's a little yellow on the skin
4
Add chicken juice and spices to the pot and a little water and sauce
5
The fire boiled the chicken to 9 and the juice to 90% dry for about 30 minutes
6
Get the cooked chicken out of the cold and get the juice
7
Clean up the cooking pan, heat it up, and put down a thick sugar and tea
8
And then put the chickens in the steambox and put them in the pan
9
It's hot enough to make the tea smoked chicken five to eight minutes
10
Cut off the sauce, and you can eat it