Braised Young Chicken with Tieguanyin Tea

Braised Young Chicken with Tieguanyin Tea

　　First, prepare the following:

　　　　Main ingredient — 350g of conch meat.

　　　　Side ingredients — 100g of broccoli, a small amount of water chestnut onions, tomato slices, and carrot flower slices.

　　　　Seasonings — a small amount of wet starch, refined salt, MSG, and stock, and an appropriate amount of peanut oil.

　　　　Method:

　　　　1、Slice the conch meat into large thin pieces, place them in a pot of 90°C hot water, quickly separate them and then remove. Pat dry.

　　　　2、Use carrots to create a model of a fishing boat and a fishing net, arrange them on the plate to resemble a fishing net. Blanch the broccoli in boiling water, then place it around the edge of the plate.

　　　　3、Heat the pan and add oil. Add water chestnut onions, tomato slices, carrot flower slices, wet starch, stock, refined salt, and MSG. Bring to a boil, thicken the sauce, pour in the conch slices, quickly toss the pan twice, and serve on the plate surrounded by broccoli.