Tea-flavored chicken is a traditional Hangzhou dish. Among them, the broilers are rich in auxiliary materials and rich in tea fragrance, which is very refreshing and appetizing. The cooking process is also very interesting, and it is a typical kung fu dish. I summed up the recipes here, which are not in line with traditional practices.

raw material

Cock 1 rooster, 50g of tea and 50g of peanut shell, and proper amount of refined salt, star anise, fennel, pepper and white gravy.

prepare

1. Slaughter the cock, wash it, eviscerate it, wash the blood, put it in a pot, add refined salt, star anise, fennel, pepper and white gravy, cook until it is cooked, take it out and drain it.

2. Take a 1 iron pot, put tea and peanut shell powder at the bottom, put a barbed wire rack on it, and bake the pot on a big fire until it starts to smoke, that is, put the chicken on the net, cover it with smoke, turn it in time during the smoking process, and take it out when the chicken is smoked until the color is crisp and bright. When eating, you can put the whole chicken on the dining table, or you can cut it into strips with a length of 5 cm and a width of 1.5 cm, put it in a plate and put it together to make a whole chicken plate, and sprinkle it with sesame oil and white juice.

trait

Golden and lustrous in color, rich in tea fragrance and tender and refreshing in meat.