Chaozhou Fenghuang Dancong
A delicate chicken dish infused with the aromatic Fenghuang Dancong tea from Chaozhou. Tender chicken meets floral tea notes for an elegant flavor.
Ingredients
9 items- Whole chicken 1 (about 1.2kg)
- Fenghuang Dancong tea leaves 15g
- Ginger 4 slices
- Scallion 2 sections
- Salt 1 tsp
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Sesame oil 1 tsp
- White pepper a pinch
Nutrition
Steps （7 steps）
Steep 15g of Fenghuang Dancong tea in 250ml water at 90°C for 5 minutes. Strain, reserving the tea liquid and leaves separately.
Pat the chicken dry. Rub inside and out with salt and cooking wine. Stuff half of the soaked tea leaves into the cavity. Marinate for 20 minutes.
In a pot, add enough water to submerge the chicken, ginger, scallions, and the reserved tea liquid. Bring to a boil over high heat, then add the chicken, reduce to low heat, cover, and cook for 20 minutes.
After 10 minutes, flip the chicken and continuously baste with the broth. Continue cooking for another 10 minutes, until a skewer inserted into the thickest part of the thigh runs clear.
Turn off the heat, keep the lid on, and let the chicken steep in the tea broth for 15 minutes, basting occasionally. Remove and drain.
Cut the chicken into serving pieces and arrange on a plate. Mix 3 tbsp of tea broth, 2 tbsp soy sauce, 1 tsp sesame oil and a pinch of white pepper to make a dipping sauce.
Garnish with fresh tea leaves or scallions. Serve with the dipping sauce. The tea aroma infuses the tender chicken beautifully.
Tips
Choose a young chicken for tenderness. Do not overboil the tea broth to avoid bitterness. Stuffing tea leaves inside ensures deeper flavor. The steeping step is key to moist meat.
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