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Tea Braised Chicken

Bring water to a boil, add tea, infuse for 3 minutes and strain. Press liquid from tea leaves and fill tea in a tall pan. Add ginger (sliced), garlic (crushed), vegetable stock and bring to a boil. Take from stove, strain and preserve liquids. Preheat oven to 230°C. Coat a heavy skillet in olive oil. Salt and pepper the chicken (washed and patted dry) inside and outside, put in pan and top with 120ml of the liquid.

Cook in oven for an hour, basting every 20 minutes. Once done remove chicken and divide in 8 pieces. Skim fat from gravy, boil down, season to taste and mix with butter. Serve immediately with wild rice and cabbage.

For 4 servings you need:

  • 1l water
  • 100g China Keemun
  • 5cm ginger
  • 6 cloves garlic
  • 250ml vegetable stock
  • Olive oil
  • 1 chicken (1-1 1/2 kg)
  • Salt
  • Black pepper
  • 4 g sugar
  • 60 g butter