✅ I. Ingredient List
Here are the main ingredients needed to make Tea-Scented Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Whole Chicken (Pullet/Sanhuang Chicken preferred) | 1 (approx. 1000g) | 🐔 Choose a tender chicken for better texture. |
| Tea | Oolong Tea / Pu-erh Tea / Longjing Tea | 30g | 🍵 Choose according to preference; good quality tea is needed. |
| Braising Aux. | Water | Enough to cover | 💧 Must fully submerge the chicken. |
| Chinese Yam / Lettuce Stem | Some (approx. 200g) | Place at pot bottom, absorbs braising liquid. | |
| Goji Berries | 10g | Optional, adds color and nutrition. | |
| Aromatics | Star Anise | 2 pieces | 🌿 Optional, adds layers of aroma. |
| Cinnamon Stick | 1 small piece | 🌿 Optional. | |
| Bay Leaves | 2 leaves | 🌿 Optional. |
👨🍳 II. Instructions
Making Tea-Scented Chicken emphasizes flavor absorption and heat control. Here are the core steps.
- 🐔 Prepare the Chicken:
- •Clean the chicken thoroughly, remove internal organs and any remaining feathers. Rinse and drain.
- •Poke small holes all over the chicken skin with a toothpick to allow better flavor penetration.
- 🧂 Marinating (Key Step):
- •Brew Tea Liquid: Steep the 30g of tea leaves in boiling water (tea-to-water ratio ~1:50). Let it sit for half an hour, then strain out the tea liquid. Reserve the tea leaves.
- •Prepare Marinade: In a bowl, mix light soy sauce, dark soy sauce, salt, sugar, cooking wine (see precise ratios in Step 3), along with scallion knots, ginger slices, and other optional aromatics (like star anise, cinnamon, bay leaves).
- •Massage and Marinate: Pour the strained tea liquid into the marinade and mix well. Place the chicken in the marinade, repeatedly rub and massage for 10 minutes to ensure even coating. Then, marinate for 30 minutes to several hours (longer for more flavor), allowing the tea aroma to fully infuse the chicken.
- 🍲 Braising/Stewing:
- •Line the bottom of a pot (a clay pot is best) with chunks of Chinese yam or thick slices of lettuce stem.
- •Place the marinated chicken into the pot. Stuff some of the marinade and some of the steeped tea leaves into the chicken cavity.
- •Pour in the remaining marinade liquid and add enough water to submerge the chicken.
- •Bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 1 to 1.5 hours, until the chicken is tender and fragrant with tea. Turn the chicken over once or twice during cooking for even heating and flavor absorption.
- 🔥 Enhancing Aroma (Optional Step):
- •Drain the water from the tea leaves reserved during marinating (or use new tea leaves).
- •Heat oil in a separate pan and fry the tea leaves until crispy and fragrant.
- •Pour the fried tea leaves and hot oil over the braised chicken to add a rich tea aroma and crispy texture.
- 🍽️ Serving:
- •Carefully remove the braised chicken from the pot and drain excess liquid.
- •Serve whole or chopped into pieces and arranged on a plate.
- •The vegetables from the pot bottom can be served alongside, drizzled with some of the braising liquid.
🌟 III. Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Tea-Scented Chicken. This formula is for a ~1kg chicken.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 20g | Provides savory umami base. |
| Dark Soy Sauce | 10g | Mainly for color. |
| Fine Salt | 5g | Adjust according to personal taste. |
| Sugar | 10g | Enhances freshness, balances saltiness, enriches taste layers. |
| Cooking Wine | 10g | 🍶 Removes gaminess and adds aroma. |
| Scallion | Some (approx. 10g) | Cut into sections or tied into knots. |
| Ginger | Some (approx. 10g) | Sliced. |
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Prioritize tender varieties like pullets or Sanhuang chickens, as they are easier to braise until tender and have a more delicate texture.
- Tea Selection Matters: Oolong tea, Pu-erh tea, or Longjing tea are all good choices; different teas impart different aromatic nuances to the chicken.
- Thorough Flavor Absorption is Essential: Ensure sufficient marinating time. Massaging the chicken helps the seasonings and tea aroma penetrate.
- Precise Heat Control is Crucial: Maintain a low simmer during braising to achieve tender, fall-off-the-bone chicken that still holds its shape, allowing the tea fragrance to fully integrate into every strand of meat.
- Pair with Vegetables: Lining the pot with vegetables like Chinese yam or lettuce stem allows them to absorb the essence of the chicken broth, making them very flavorful.
