Tea Chicken Legs

Overview

Tried it today. After processing the chicken legs, cook them in tea soup, and then soak them in new tea soup. The chicken will be full of tea aroma. The fragrance chosen is Tieguanyin, which is a semi-fermented tea that has both the fragrance of green tea and the richness of black tea. It's really a good choice to eat a few pieces of cold, tea-flavored chicken in summer.

Tags

• hot dishes
• common dishes
• chicken legs
• tieguanyin
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Clean four chicken legs and drain the water

   

2. 2 Use a sharp knife to separate the skin, flesh and bones from both ends

   

3. 3 Remove the meat head from the middle of the chicken leg

   

4. 4 The four chicken legs are processed in order

   

5. 5 Rinse it twice in clean water, then turn it over, dry it with kitchen towel, then apply a layer of salt, and divide the carrot segment into four pieces

   

6. 6 Stuff a piece of carrot into the chicken leg

   

7. 7 Use small rope or straw rope to tie tightly. The rice dumplings I use are tied with horse rush. This way the rice dumplings have a grassy taste and add a more earthy taste

   

8. 8 Put 10 grams of Tieguanyin, two slices of ginger, 2 grams of salt, and an appropriate amount of water into the pot. Put the chicken legs into the pot and bring to a boil over medium heat

   

9. 9 When cooking chicken, take a large bowl, put 10 grams of Tieguanyin into the bowl, soak in hot water to stretch, set aside

   

10. 10 Cook the chicken for about 20 minutes, then turn off the heat

    

11. 11 Take out the chicken thigh meat and put it into the tea soup that has just been brewed. Then add an appropriate amount of salt to the tea soup according to taste. I put 3 grams and the finished product feels just right

    

12. 12 Chill in the refrigerator overnight before slicing and serving

    

13. 13 The meat is tight and tender, with a slightly salty tea flavor, which is very refreshing