Tea-Scented Chicken is a traditional Hangzhou dish. In which the child chicken with rich auxiliary ingredients and rich tea aroma, very refreshing appetizing. The process of making the dish is also very interesting and is a typical kung fu dish. The recipe here is summarized by me and does not correspond to the traditional practice.

Raw materials

1 rooster, tea, peanut shells, 50 grams of salt, star anise, Kaempferia, fennel, peppercorns, white marinade, each appropriate amount.

Method

1, the boy rooster slaughtered clean, gutted, rinsed blood, into the pot mixed with water with salt, anise, Kaempfer, cumin, pepper, white marinade boil until cooked, fish out to sop up the water.

2, take an iron pot, the bottom into the tea, peanut shells, the top of the wire mesh frame, the pot will be placed on the fire on the grill to smoke smoke at the beginning, the chicken will be placed on the net, cover the smoke, and pay attention to the smoked process of the timely flip, to be smoked to the chicken color yellow and bright when removed. Food can be either the whole chicken into the table, can also be chopped into 5 cm long, 1.5 cm wide strip, into the plate and then arranged into a whole chicken dishes, dripping sesame oil, white marinade can be.

Features

The color is golden and oily, the aroma of tea is strong, and the meat is tender and refreshing.