Pan-Marinated Chicken with Smoked Tea

(Source: Cooking with Tea by Robert Wemischner and Diana Rosen)

Humble and healthful white meat chicken is given a new dimension cooked in a mixture of brewed tea and fresh ginger root. The best tea to use is very smoky Lapsang Souchong, which is further and boldly favloured with fresh ginger.


2 cups


23 grams

Lapsang Souchong tea leaves


fresh ginger root, peeled and sliced thinly


chicken breasts, boneless, skin removed

3 tablespoons

fruity olive oil

2 cloves

garlic finely chopped

2 medium

onions finely chopped


carrots, diced

2 stalks

celery, diced


leeks, white part only, finely chopped


Salt and fresh ground pepper

1 pound

fresh spinach


Bring 2 cups of water to a boil. Cool for 5 minuted and then add tea leaves. Let steep for 3 minutes and then sieve to remove tea leaves. Add the ginger root rounds and place the chicken breasts into the liquid. Marinate for 1 hour, refrigerate.

In a heavy pan, heat 2 teaspoons of olive oil until hot. Remove chicken from marinade, drain, and dry, then cook briefly until surface is golden brown (the chicken should remain uncooked in the middle since it will be cooked thoroughly in the tea marinade). remove chicken from pan and set aside.

Add the garlic to the pan, stirring constantly until it releases its flavour but does not brown, about 20 seconds. Add onion, carrots, celery, and leeks and cover over low heat just until tender.

Add the chicken and tea marinade to the cooked vegetables in the pan and cook over low heat, covered, for about 15 minutes. During the cooking, do not allow the liquid to come to a boil at any point. When the chicken is done, remove pan from heat and cool at room temperature, then remove chicken from the pan and set aside.

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