Longjing Tea Chicken|Lazy Cuisine
In the rivers and lakes of tea-flavored chicken, there are kung fu pies that are marinated first and then smoked, and there are also heroic pies that are fried first and then poured with juice. What I made today is an improved version that is neither smoked nor fried, and the rice cooker can be boiled with one click!
The practice of Longjing tea chicken
Step 1
Put 2 teaspoons of West Lake Longjing tea leaves in a glass, add 300ml of hot water to brew, and let stand for 30 minutes
Step 2
Remove lymph and internal organs, rinse the chicken, add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of rice wine, 1/2 teaspoon of salt, 1/2 sugar, 2 slices of ginger, 1 green onion knot, marinate evenly inside and out, and marinate for more than 30 minutes
Step 3
Then pour in the filtered tea residue of Longjing tea, continue to soak and marinate for 30 minutes to remove the fishy smell and enhance the aroma
Step 4
Pour the dried spices into a pot without a horizontal bottom, stir-fry over low heat to stimulate the aroma, and then put it in gauze or tea bags
Step 5
Put green onions, ginger slices, and spice packets at the bottom of the rice cooker, add the marinated chicken, put corn segments on the side of the pot, and pour in the freshly soaked marinade
Step 6
Cook according to the cooking mode
Step 7
Cook according to the cooking mode
Step 8
5 minutes before starting the pot, sprinkle the soaked Longjing tea leaves and wolfberries into the pot
Cooking skills of Longjing tea chicken
1. The tea aroma that seeps into the chicken is not boiled, but brewed. You pay attention to follow my steps, don’t be greedy, no matter how good the tea is boiled for a long time, it will be bitter~ 2. In order to make this Longjing tea-flavored chicken more fragrant, I also used two careful machines: First, rice wine is added when marinating. Sweet and mellow rice wine, the effect of removing fishy smell and freshness is first-class, and after the alcohol is volatilized, it will leave a soft aroma; The second is to add tangerine peel and licorice to the spice pack of brine, which can bring a sweet taste while dissolving the greasy. 3. I also put some sweet corn on the bottom, and the cuties can also use yam, lotus root, and carrots instead.