Chaozhou Gongfu Tea
A creative fusion of Chaozhou Gongfu tea and cuisine: crispy chicken pieces with rich tea aroma, capturing the charm of Chaoshan region in every bite.
Ingredients
12 items- Chicken thighs 2
- Chaozhou Dancong tea leaves 15g
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- Sugar pinch
- Cornstarch 2 tbsp
- Vegetable oil as needed
- Garlic 1 clove
- Ginger 2 slices
- Pepper salt pinch
- Scallions a few
Nutrition
Steps （5 steps）
Debone 2 chicken thighs and cut into 3cm chunks. Marinate with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp salt and a pinch of sugar for 15 minutes.
Soak 15g Chaozhou Dancong tea in warm water for 2 minutes, then drain. Dust the marinated chicken with 2 tbsp cornstarch and toss evenly.
Heat enough oil in a wok over medium heat to 170°C (340°F). Turn to low heat, add tea leaves, and fry slowly for 2 minutes until crisp. Remove and set aside.
Increase heat to medium and bring oil to 180°C (350°F). Add chicken pieces, fry without moving for 1 minute to set, then flip and continue frying for 3-4 minutes until golden and cooked through. Drain.
Leave 1 tbsp oil in the wok, add crushed garlic and ginger slices, stir-fry over medium heat for 10 seconds. Add chicken and tea leaves, toss quickly. Sprinkle with pepper salt and scallions. Serve.
Tips
Soak tea leaves before frying to prevent burning and enhance crispness; coat chicken thoroughly with cornstarch; fry tea leaves over low heat to avoid bitterness.
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