I was thinking on ways to use tea in cooking. Smoking is one way they use tea but how about including it as one of the ingredients in cooking? Yup, I figured that it might be possible to come up with such a recipe. I came up with this one when I was thinking of what to cook for dinner. It is somewhat similar to the popular Hainanese chicken in Singapore and other countries except that it is brown due to the inclusion of the black tea in the broth. Taste is slightly different because of the aromatic tea in the recipe. Nevertheless the overall effect seems appealing. Let me share to you this recipe which I think came out nicely.
Ingredients
1 whole Chicken (dressed)
1 level tsp. Iodized salt
2 pcs. Black tea (in bags)
1 tbsp. Sesame oil
1 level tbsp. Sugar
1 pc. Onion (large, peeled, quartered)
5 cloves Garlic (crushed, peels removed)
½ cup Water
Cooking Instruction
Place the onion, garlic, salt, black tea bags, sesame oil, sugar, water and chicken in a pressure cooker. Pressure cook for 20 minutes. After 20 minutes, turn off the flame and allow to cool normally without venting steam. The additional time is used for further cooking of the contents. When it is already safe to open the pressure cooker, approximately 15-20 minutes after removing from the flame, open and remove the chicken carefully and set aside. Skim off excess fat from the broth to further lower fat content of the dish. Remove and discard the tea bags. Broth should be approximately ½ cup in volume. If it is still in excess, bring back to the fire and reduce to desired volume and consistency. Strain the broth and use as sauce for the chicken. Enjoy with steamed rice or plain steamed buns.
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