Iâ€™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) â€“ 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.
This 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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