5 mins prep | 25 mins cooking | serves 4
Change up your next Sunday night dinner with this pan-seared dark tea chicken.
With a delicate fresh pine smoky flavour of Tea Cellar Co. 2011 vintage dark tea making the chicken unbelievably delicious, juicy and succulent, those at your dinner table are coming back for more.
- 1 kg / 4 pcs chicken drumsticks, free range
- 300ml Tea Cellar Co. 2011 vintage dark tea, brewed and cooled
- 1.5 tsp Himalayan salt flakes, plus more for seasoning
- 0.5cm piece of ginger, finely chopped
- 1 tbsp olive oil
- Organic coriander for garnish (home grown preferred).
Dark tea, brewed
- 6 tsp Tea Cellar Co. 2011 vintage dark tea
- 400ml hot water, 100oC
- Make the tea – put 3 tsp of dark tea in a tea pot and pour 400ml boiling water, let it sit for 10 mins, then pour the tea into a bowl, set aside and cooled for about 2 hours.
- Make the marinade – combine ginger and salt with the tea. Put chicken in the marinade. Cover and refrigerate overnight to allow all the flavours mingle.
- Pre-heat a medium cooking pan to medium heat.
- Remove chicken from marinade; pat dry with a paper towel. Drizzle oil in a cooking pan, place chicken and sear until golden brown. Turn chicken for 2-3 mins. Pour marinade into pan, cover lid, reduce heat and simmer for approx. 20 mins or until the juices run clear when the thickest part is pierced.
- Serve chicken and drizzle with sauce. Top with coriander as garnish.
Try this with steamed Asian greens such as baby bok choi, Chinese broccoli (Gai Lan) and/or sliced fresh red chilli (if you like it hot).
You can substitute drumsticks with other cuts e.g. chicken breasts (healthier option) and wings (perfect party finger food).
Dark tea is as good as a dash of salt in cooking as it brings out the flavour of just about any food. Besides making your mouth water, cuts greasiness and heaviness and gives food a fresh, clean taste.
Order the tea now.