Tea Braised Chicken

Chicken November 4th, 2008


I’m a tea lover, and would try anything that is made from or with tea. The aroma of tea brings out the freshness of the dish or dessert. It is distinct and definitely exotic as tea is not a common ingredient in food cooking, except perhaps Bak Kut Teh, but that is something else altogether because Bak Kut Teh has more to do with herbs rather than tea.

Everyone knows the individual goodness of tea and garlic. This dish has the combination of both tea and garlic, which gives a tea lover a kick in taste. Chicken drumsticks are slowly simmered to absorb the perfect aroma of tea and garlic. What you get is a uniquely flavoured tender pieces of chicken drumstick fit for the entire family!

This is my recipe for Tea Braised Chicken


  • Chicken drumsticks (big sized) – 4 pcs
  • 2 cloves of Garlic (chopped)
  • 6 cloves of whole roasted garlic (they come with dark brown skin, retain the skin)
  • Lipton Tea Bag (or any tea bag) – 2 teabags
  • Sesame oil – 1 tsp
  • Light soya sauce – 1/2 cup
  • 750ml water
  • Coriander leaves for garnishing


Wash, discard chicken skin and cut chicken drumstick into 2 portions. Marinade with some salt and sesame oil. Set aside.

Heat 2 tbsp oil in a stainless steel pot, saute chopped garlic till fragrant. Add water & bring to boil.

Add light soya sauce, bring to boil.

Add 6 cloves of roasted garlic with skin intact. Simmer for 5 mins.

Add in chicken drumsticks, simmer for 5 mins.

Add in tea bags, simmer for approx 30 mins in low heat.

Simmer until gravy is reduced. Dish up & garnish with coriander leaves.

Serve hot with steaming white rice.

profileThis recipe is brought to you by our Guest Chef Bits of Taste. Bits of Taste finds herself as a blessed Mummy with a prince & a loving husband. Being blessed with creative skills in the advertising industry, Bits of Taste seeks to recreate artistic looking dishes for her family. See more of her creative pieces at Bits of Taste

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  1. 1
    November 4th, 2008 at 9:07 am

    Awesome recipe! I never knew I could do this with the essence from the humble tea bag!

  2. 2
    November 4th, 2008 at 9:39 am

    Thank you so much for the post! Hopefully you will like this humble dish!

  3. 3
    November 4th, 2008 at 12:13 pm

    I was first introduced to tea-based dishes by my then boy friend (now he is my “Emperor”/hubby) at the Purple Crane Restaurant in KL. Missed it a lot when we shifted to Spore. So glad to find this simple & unique recipe over here. Will definitely give it a try. Simply Marvellous! 😉

  4. 4
    November 4th, 2008 at 12:23 pm

    okay..this is definitely something new! Hope to try this real soon! Haha.. :p

  5. 5
    November 4th, 2008 at 12:45 pm

    so creative to use lipton tea to cook chicken …looks very delicious! 🙂

  6. 6
    November 4th, 2008 at 2:37 pm

    To all the cook,
    Thank you so much for your word of encouragement & compliment!

  7. 7
    Happy Cook
    November 4th, 2008 at 5:55 pm

    I love tea, but i adore coffee, but this braised chicken in tea, i am sure i will adore it too.
    Looks yumm

  8. 8
    Steamy Kitchen
    November 4th, 2008 at 10:21 pm

    BKT is awesome – I’ve nevr made it myself – only had at restaurants and Mom’s cooking.

  9. 9
    November 5th, 2008 at 6:47 am

    I love tea and I love chicken! So what better than to combine them both into a dish 🙂

  10. 10
    November 5th, 2008 at 7:54 pm

    made this for dinner today, and i got mixed reactions – girls love it and thought that it was super yummy delicious but David (hubby) thought it was too salty and a little on the bitter side. weird, huh?? he probably have a lousy day at the office, yeah think that must be the reason!

  11. 11
    [eatingclub] vancouver || js
    November 6th, 2008 at 7:27 am

    I’m going to have to try this soon. The tea will certainly be a delicious twist to our usual soy-braised chicken.

  12. 12
    November 7th, 2008 at 9:51 am

    This is interesting. You reckon if green tea is used, it will be more fragrant? Must try this one day…

  13. 13
    November 10th, 2008 at 3:23 am

    Hey Pab! That sounds like a home cook take on Tea Smoked Duck. I may want to try making it. Had lunch with my husband and sister in Penang Restaurant in Boston yesterday. My husband loves the Malaysian ginger scallion braised duck. Do you have a recipe for that? BTW, we will be heading to Malaysia for a visit next year. Any special ingredients that you would like to try which you can’t find in Malaysia? Sauces, Herbs, Vietnamese Rice Paper???? I can bring you some. Do let me know! 🙂

  14. 14
    banana blossom
    November 10th, 2008 at 4:31 pm

    Chicken braised in tea is new for me-thanks for introducing and sharing the recipe. Do you think this dish is suitable for grilling, after marinating in all the other ingredients in the recipe. I don’t mean to change your recipe but I think the smokey flavor from the tea and the grilling will combine well. Of course the tea has to be made in very small amount and very strong.

  15. 17
    Ruth Ellis
    November 16th, 2011 at 12:00 am

    Looks and sounds very tasty! And the garlic makes it very healthy and fortifying for the winter weather over here in the UK

  16. 18
    December 24th, 2011 at 9:33 pm

    I tried the recipe today…..but i added a few more ingredients….one cinnamon stick, 1 star anise, a few rock sugar, roots of the coriander, white pepper and black pepper…..i also lessened the amount of light soy sauce to 3 tbsp and added a little bit more sesame oil…..it turned out great and useful for alleviating the cold i am having….Thanks

  17. 19
    December 24th, 2011 at 9:36 pm

    Oh yeah, i also added slics of ginger into it.


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