Tea Chicken

Overview

I'm tired of braised chicken legs, but don't dare to eat too much fried ones, so I made this tea-flavored chicken drumstick, which is just enough to consume the endless tea at home~(@^_^@)~~ It's fragrant but not greasy, and you can taste the original umami flavor of the chicken, with a hint of aftertaste of tea leaves, and the light spicy flavor in the gravy. (¯﹃¯)

Tags

• hot dishes
• chicken legs
• cooking wine
• cornstarch
• garlic
• oyster sauce
• pixian doubanjiang
• scallions
• ginger slices
• salt
• tea

Ingredients

Steps

1. 1 Take an appropriate amount of tea, brew it, and set aside;

   

2. 2 Wash the chicken legs, peel off the skin, and use a knife on the thick part of the chicken;

   

3. 3 Pat the battered chicken with dry starch (cornstarch), fry it in a little oil until the surface is golden and set, then take it out and set aside;

   

4. 4 Add the onion, ginger and garlic and stir-fry until fragrant, then add the chicken legs again;

   

5. 5 Add onion, ginger and garlic and stir-fry until fragrant, then add chicken legs again;

   

6. 6 Pour in the brewed tea together with the tea leaves, turn to high heat and cook, add a spoonful of cooking wine along the edge of the pot;

   

7. 7 Add appropriate amount of salt, bring to a boil over high heat, then reduce to low heat and simmer until chopsticks can easily penetrate the chicken and then take out the chicken legs;

   

8. 8 Pick out the garlic cloves in the tea soup, reheat the pot, add a little water, add garlic, a small spoon of Pixian bean paste, a little salt, and oyster sauce;

   

9. 9 Pour in an appropriate amount of water starch, spread it into a thin layer, and pour it onto the chicken legs.