Tea is so versatile as an ingredient in both sweet and savoury dishes. In our ‘Tea recipes‘ series, we are examining this versatility. While our last two recipes used black tea in sweet dishes for sorbet and panna cotta, today’s dish uses black tea as a marinade for chicken.
So how versatile is tea?
- Soups: black, green or rooibos tea can be substituted for or used with stock in stocks. I am planning to try rooibos tea with pumpkin soup. If it works, I’ll share the recipe!
- Spice: you can use the tea in a teabag like you would other herbs. I have found a recipe that uses mint tea in yoghurt as a condiment for Morrocan lamb that I can’t wait to try.
- Poaching: tea can be used as a poaching liquid, like green tea for chicken or fish. I am wondering about using tea to poach eggs – which tea should I use?
- For smoking: I have found a number of recipes for tea-smoked chicken, which look interesting. I don’t think I have ever smoked anything before, so it will be a good experience on that front, too.
- In desserts: tea is great when it is infused with fruit, such as out raspberry tea sorbet, or milk or cream, such as our English breakfast tea panna cotta. I have some other desserts in mind that I hope to share soon.
- In drinks: ice tea is a staple beverage for many, but ice tea can be used for so many other drinks as well. My current favourite is peppermint iced tea in strawberry lemonade.
I can’t wait to try some of these and share them with you!
Tips for the perfect black tea chicken and eggplant stir-fry
Use your favourite black tea. I would avoid earl grey tea and instead use English breakfast or just a general black tea mix (such as PG Tips).
Make your tea strong. Soy and hoisin sauce can both be quite powerful tastes. In order to ensure that the tea taste still shines through once these two sauces have been added, make your tea strong and soak your chicken in it for at least 4-5 hours or overnight, if possible.
The preparation time for the recipe is deceptive as it includes the essential marinating time. If you discount this time, you prepare and cook the ingredients in the time that it takes to cook the rice.
Soak your eggplant in salt or salted water. Eggplant can be very bitter and salt or brine help draw out the bitterness. I generally slice the eggplant and then soak it in brine for 15-20 minutes. Squeeze out the brine before cooking; it will be dark brown. I use 3-5 teaspoons in enough water to cover the eggplant.
If possible, use low-sodium soy sauce. Too much salt will overpower the subtle note of the tea and the eggplant.
Make this black tea chicken and eggplant stir fry tonight!
This black tea chicken recipe is a very easy and quick recipe. It is the perfect foray into using tea in a savoury dish. If speed and simplicity or the intrigue of using tea don’t win you over, then make this dish for the taste. This black tea chicken and eggplant stir fry
Make this black tea chicken and eggplant stir fry tonight and try your hand at using tea in a savoury dish.