Chicken Stir-fried with Black Tea

Yes! You have read it right! I don’t remember when and how this idea popped up in my mind but it went far beyond all my expectations. This is one of my desperate culinary experiments that turned out to be a fabulous success at the very first time. No more foreword for this magical recipe! Here you go!

Make a cup of black tea with any good quality tea leaves, prefer not to use tea bags. Don’t add sugar. Just keep aside after filtering out the leaves. Take 150 gm of boneless chicken leg meat. Heat up 3 tbsp of refined oil in a wok and add the chicken to the wok. Stir fry the chicken until half cooked. Then add 3 garlic cloves smashed and 3-4 slices of ginger. Stir fry until aroma comes out. Now add 0.75 tbsp of light soy sauce, 4-5 small flowers of broccoli, 5-6 cubes (0.5 inch length/breadth) of green bell pepper and yellow bell pepper each, 1 tbsp of crushed black pepper, 0.75 tbsp of white rice vinegar and 0.75 tbsp of fish sauce. Stir fry quickly for couple of minutes. Add salt and sugar to taste. And now the game changer stroke – add 2 tbsp of black tea made st the start of the recipe. Quick stir fry and dish out immediately. This should be consumed as appetiser; no side dish is required.

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