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Pierre Jean Arpurt
Thibaut Idenn

A traditional chicken dish made even more flavoursome with the flavour of Dilmah’s Oolong Ginger Tea and buttered baby vegetables

  • Sub Category Name
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015


Ingredients for Chicken Tea Stock
  • 1kg Chicken Bones
  • 0.15kg Carrots
  • 0.15kg Leeks
  • 0.1kg Onions
  • 0.015kg Oolong Ginger Tea
  • 0.002kg Saffron
Ingredients for Chicken
  • 0.78kg Chicken
  • 0.18kg Chicken Tea Stock
  • 1 Bladder Piece
  • 0.1kg Ginger
Ingredients for Baby Vegetables
  • 0.25kg Carrots
  • 0.25kg Fennel
  • 0.25kg Leeks
  • 0.25kg Potatoes
  • Butter
  • Chicken Tea Stock, cooked in bladder

Methods and Directions

Chicken Tea Stock Method
  • Boil chicken bones in water. When the water is boiling, add the vegetables. Cook for 1.30 hours. Filter the chicken stock. Add the Oolong Ginger Tea and infuse it for 4mins. Strain the stock again and add saffron.
Chicken Method
  • Marinate ginger with Oolong Ginger Tea a day ahead. Put the chicken and ginger inside the bladder and add the chicken tea stock. Tie the bladder close. Cook for 45mins in 65°C water.
Baby Vegetables Method
  • Cook all your vegetables in boiling water. Glaze your vegetables with butter and tea chicken juice.

ALL RIGHTS RESERVED © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 02/12/2020