Lapsang Souchong Chicken 

3 RECIPES You’ll Love!If you haven’t tried our Lapsang Souchong Tea, you’re really missing out. If you are familiar with this smoky pine tea leaf, here are 3 recipes using tea as an ingredient.

RECIPE No. 1
Lapsang Souchong Tea Simple Grilled Chicken

Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Serves: 4

Ingredients
4 boneless chicken breasts or thighs
1 1/2 tsp. Lapsang souchong tea, ground from leaves
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
Optional if you like heat- 1/2 tsp. cayenne or chili powder or 1 tsp. chili flakesInstructions
Sprinkle tea, salt, and pepper on both sides of your chicken
Grill 10 minutes on both sides or until cooked through.

Cooking times vary on the size of your boneless chicken; a 4 oz. size cooks in approximately 6-8 minutes per side while a 6-8 oz. breast cooks approximately 10-15 minutes per side. Chicken breast is cooked at 170 degrees Fahrenheit; when a meat thermometer is placed in the center of the thickest part of the meat. The center has no pink color and it should all be uniformly brown.

 

RECIPE No. 2
Gourmet Lapsang Souchong Chicken

The smokiness of one of Asia’s most mystical teas permeates the chicken while making its own marinade. This flavorful entree will be sure to please your guests and leave a lasting memory.

Ingredients:
6 large boneless chicken breasts or thighs
4 large Portobello mushrooms
1 oz. loose Lapsang Souchong Tea
2 tablespoons butter
1/2 red bell pepper
4 green onions
1 teaspoon sea salt
1 cup cold water
Optional Heat– sprinkle with chili flakes or powder

Directions:

Preheat oven to 325º F.In a spice blender, grind one half tea leaves until fine. Slice mushrooms into finger length sections, 1/2-inch thick.

Pound chicken breast until flattened. Sprinkle 1 teaspoon of ground tea over the inner side of the breast. Add a pinch of salt and 1 mushroom slice. Roll up and place in a lightly greased baking dish. Coat the chicken breast lightly with butter for browning. (Chicken may be prepared a day ahead and refrigerated.) Bake for 40 minutes or until internal temperature reaches 170 degrees at 325º F

Bring cold water to a boil. Brew the remainder of the whole tea leaves in the boiling water for 5 minutes. Strain and discard the leaves. Allow the tea to boil until reduced by one half.

Chop red pepper, onions and remaining mushrooms. Saute for 3 minutes with 1 tablespoon butter. Add tea to pan and reduce the liquid.

Place individual chicken piece on each dinner plate and spoon 2 or 3 large spoonfuls of vegetables over each.

Suggested accompaniments: roasted tri-color finger-potatoes, asparagus spears and wholegrain bread.

 

RECIPE No. 3
Lapsang Souchong Chicken with Rice

Smoky chicken flavored with lapsang tea, served with rice

Prep Time- 25 minutes
Serves- 2, double or triple the recipe for 4 or 6

Ingredients:

2 boneless, skinless, chicken breasts or thighs
1 teaspoon onion granules
1 teaspoon thyme cut
1 tablespoon oregano cut
1 teaspoon lapsang souchong tea leaf
½ teaspoon sea salt
1/8 cup grape seed oil
1 cup white rice
2 cups water (for rice prep)Directions

Using a medium sauce pan, bring 2 cups of water to a boil, and stir in salt and ½ teaspoon lapsang tea leaf. Stir in 1 cup of rice, reduce to heat to low and cover. Do not stir again. Allow to cook for about 20 minutes and check for doneness. Tipping the sauce pan to check for water, determines whether rice is done. Water appears, cook a few more minutes. Water is gone, rice is down. At this point fluff the rice and set aside covered.In a medium frying pan, heat the grape seed oil on low-medium heat. Place chicken into the pan and sprinkle over the seasonings and ½ teaspoon of lapsang tea leaf and cover. Cook for 6-8 minutes and turn the chicken. Continue cooking covered for another 6-8 minutes or until done.

Serve over rice