Tea Chicken Experiment #5: 茶葉雞 (Success)

This is definitely the most tea-infused chicken so far.

A combination of tea oil, tea marinade, and “tea crumbs” worked well together.

Tea Chicken with Rice and Coleslaw

Tea Chicken with Rice and Coleslaw

Ingredients:
Chicken drumsticks – I had about 10
Oolong tea leaves (I had been reusing tea leaves by re-drying them after steeping)
Hot water
Breadcrumbs
Canola Oil
Salt and pepper to taste

To make the tea oil, I mixed together canola oil and Oolong leaves. I let this mixture sit for a couple of days.

The drumsticks were marinaded overnight in Oolong tea.

Drumsticks in Oolong tea

Drumsticks in Oolong tea

Prior to baking, I made a breadcrumb mixture consisting of Oolong leaves, salt, pepper, and bread crumb. Feel free to add more breadcrumbs or Oolong leaves if you would like.

Breadcrumb Mixture

Breadcrumb Mixture

Instructions for Cooking:
Adapted from Oven Fried Chicken

  1. Heat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil. Oil it with the tea oil.
  2. Remove drumsticks from tea marinade. Cover with breadcrumb mixture and place the drumsticks on top of tea oil.
  3. Bake for 30 minutes. Flip the drumsticks and bake for another 20 minutes.
Pre-Baking Drumsticks

Pre-Baking Drumsticks

Received a thumbs up from my husband.

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2 responses to “Tea Chicken Experiment #5: 茶葉雞 (Success)

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