Stir-fried chicken with tea oil is a home-style famous dish in Hunan cuisine, Hunan is rich in tea oil, so stir-fried vegetables are also popular, and there is a faint tea fragrance. Stir-fried local chicken in tea oil, that taste is amazing! The freshness of the local chicken meets the fragrance of camellia oil, and every bite is the ultimate spoiling of the taste. Stir-fry quickly over high heat to lock in the gravy, and under the golden skin is tender and juicy chicken, which is simply an artifact for rice!
The hot fried chicken in tea oil has not yet come out of the pot, and the fragrance of tea oil is accompanied by a strong chicken fragrance. There is no doubt that the new rice artifact, the chicken is tender and spicy, and people with different tastes can easily hold it~
method
1. Remove from the pot and pour in the camellia oil and stir-fry the ginger slices until fragrant
2. Pour in the prepared chicken pieces and stir-fry
3. Stir-fry over medium heat to dry the moisture in the chicken pieces
4. Stir-fry until the chicken skin is browned, add the garlic and stir-fry until fragrant
5. Add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce and half a tablespoon of salt to taste
6. Pour in the green and red peppers and stir-fry for 1 minute
7. Add 1 tablespoon of sugar before cooking
8. Pick up a piece of chicken, the chicken is tender and smooth, and melts in the mouth, with the thick soup and the fragrance of tea oil, forming a unique spicy flavor in the process of fusing with each other
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