Dried chicken with tea

Dried chicken with tea

Introduction:

"Caishiji dried tea has a history of more than 200 years, which originated in the Jiaqing period of the Qing Dynasty. The color is red, bright and clean, and the texture is hard and delicate, with toughness and constant folding. It is a nutritious health food with good color, fragrance and suitable for all ages. This dish is mainly Caishiji dry tea, with spicy taste and moderate sweetness and acidity

Production steps:

Step 1: prepare all the ingredients.

Step 2: put the chicken into the pot, add the seasoning and ginger slices, and cook with water.

Step 3: cut the dried tea into small pieces.

Step 4: mince red pepper and coriander into a dry tea bowl.

Step 5: deep fry the peanuts.

Step 6: take a small bowl, add sesame paste and a little water, stir well.

Step 7: after adding soy sauce, vinegar, sugar, continue to stir evenly.

Step 8: cut the cooked muscle into small cubes after cooling and put it into a bowl.

Step 9: pour the prepared material on it, then add sesame oil, and mix the chili oil evenly.

Materials required:

Dried tea: 150g

Chicken breast: 150g

Peanuts: 50g

Red pepper: 30g

Vinegar: 10g

Soy sauce: 5g

Sesame paste: 10g

Sugar: 5g

Chili oil: 5g

Sesame oil: 5g

Coriander: moderate

Large materials: 2

Scallion: right amount

Ginger: right amount

Note: chicken cooked for 10 minutes is good, cooked for a long time, chicken aging taste bad. Sesame paste must be stirred evenly, and then mixed until the taste of the finished dish is fresh.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy