How to make tea-flavored chicken

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make tea-flavored chicken.

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

2. Wash the chicken legs, peel off the skin, and cut into the thick part of the chicken;

3. Pat the chopped chicken with dry starch (cornstarch), fry with a little oil until the surface is golden brown and set aside;

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

5. Add onion, ginger and garlic, stir-fry until fragrant, then add the chicken thighs back in;

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

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

8. Pick out the garlic cloves from the tea soup, put them back into the pot, add a little water, garlic, a small spoonful of Pixian bean paste, a little salt, and oyster sauce;

9. Pour in appropriate amount of water starch, thicken it into a thin paste, and pour it on the chicken legs.

Today’s introduction to tea-flavored chicken ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.