Chicken Drumsticks with Tea Flavor
1.
Four chicken drumsticks are cleaned and drained
2.
Use a sharp knife to separate the flesh from the bone
3.
The meat is taken out from the middle of the drumstick
4.
The four chicken drumsticks are processed in turn
5.
Rinse it twice in clean water, then turn it over, dry it with a kitchen paper towel, and apply a layer of salt to divide the carrot into four pieces.
6.
Stuff a piece of carrot into the chicken drumstick
7.
Use a small rope or straw rope to tie it firmly. The rice dumplings I used are tied with rushes, so that it will have the taste of grass and add a simple taste.
8.
Put 10 grams of Tieguanyin, two slices of ginger, 2 grams of salt, and appropriate amount of water in a boiling pot. Put the chicken legs into the pot and bring to a boil over medium heat.
9.
When cooking the chicken, take a large bowl, put 10 grams of Tieguanyin into the bowl, soak in hot water to stretch it, and set aside
10.
Cook the chicken for about 20 minutes, turn off the heat
11.
Take out the chicken thigh meat and put it in the tea soup that has just been brewed, and then add an appropriate amount of salt to the tea soup according to the taste. I put 3 grams, and the finished product feels just right.
12.
Put it in the refrigerator overnight, then slice it for serving
13.
The meat is tight and tender, with a slightly salty tea fragrance, very refreshing
Tips:
After the chicken is deboned, wash it twice to remove excess blood, dry it and wipe with a little salt to make it easier to taste;
The cooking time on medium heat should not be too long, 15-20 minutes is just right, the meat is tender and the carrots are also cooked;
Soak it in new tea soup to remove the greasy feeling and make it more refreshing;
After being refrigerated in the refrigerator, the slices are not easy to disperse, and the tea aroma and salt taste are more inclusive.
