My second attempt making tea chicken. It worked better – there was more tea flavour in the chicken! (First attempt here.)
What I did differently:
- marinated the chicken in tea mixture overnight
- stir-fried the chicken with tea in the end
- used smaller pieces of chicken – wings and drumsticks – instead of whole chicken
- put in less spices – just tea, ginger and green onion
chicken – wings and drumsticks (we got the club pack)
tea leaves (used tea leaves, about 1-1/2 cups)
ginger – 3-4 slices
green onion – 2-3, cut into 2-inch pieces (smaller if you like)
a bit of sesame oil (used to stir fry the chicken in the end)
- Put chicken pieces in enough water to cover, bring to boil. Drain the chicken. Set aside.
- In a big pot, boil enough water that would cover the chicken. Add chicken, tea leaves, ginger and green onion. Bring to boil again. Turn off heat and let it cool. After it cools, refrigerate overnight (let the chicken soak in the flavour).
- Before serving, heat up a bit of sesame oil in a pan or wok, throw in the chicken and tea leaves. Fry for a couple of minutes.
This recipe makes lots. Enough for 4-5 meals.
Things I am going to try next time:
- making the chicken crispy, perhaps putting them in the oven at the end
- using a different part of the chicken