Skip to main content
logo
Food Advertising by

Herbal Tea Chicken



I made this chicken dish with a packet of herbal tea spices which I used to make  Herbal Tea Eggs, added in some sauces, garlic and some tofu ......... yes, another two-in-one dish.  Easy and simple and no greasy kitchen to clean up!










Ingredients
  • 1 whole freee-range chicken
  • 1 packet herbal tea spices
  • 100 ml light soya sauce
  • 5 gm rock sugar or to taste
  • 5 pips garlic, crushed
  • 1/4  tsp freshly ground black pepper
  • 3 cups water
  • 4 pcs fried tofu



Preparation
  1. Wash chicken, season with a bit of salt, set aside.
  2. In a wok, bring to the boil 3 cups of water.  Add in the sauces, sugar and crushed garlic, black pepper.  Add in the chicken, cook on high heat.
  3. Bathe the chicken with the sauces, cover with lid and let it simmer under medium low fire.  After 15 mins, turn over the chicken and bathe it with the sauce.  Repeat this after another 15 mins.
  4. Let chicken for another 10 mins. or so, test by poking the thigh with a fork and when no blood oozes out, then the chicken is cooked through.
  5. Add in the tofu and let it simmer for another 5 mins.
  6. Remove the chicken onto a plate to drain off the sauce, let cool, then cut up the chicken and tofu.
  7. Arrange chicken pieces on a serving plate, spoon over with the sauce.
  8. Serve the tofu as a side dish with a dipping of  chilli padi and  light soya sauce.




I'm submitting this entry to  Muhibbah Malaysian Monday.  Do check it out  Here!

Comments

  1. I love chicken and never get tired eating chicken everyday. I must try your herbal tea chicken for sure, looks very yummy!

    ReplyDelete
  2. Looks delicious!Never think of this idea, next time ,I made herbal eggs,I'll add the chicken as well, and of course will peel of the shell.Thanks for sharing...

    ReplyDelete
  3. Cheah...this will go well with plain teochew porridge. Great idea to use the herbal tea spices for this dish. Never thought of it at all..thanks for sharing. Shall try it out one day soon. Easy and tasty and aromatic !!!

    ReplyDelete
  4. Your chicken looks so succulent and delicious! I love this type of cooking, less washing with great looking dish! Yum!

    ReplyDelete
  5. herbal tea eggs are always my fav. Didn't know that the same method of cooking can be used chicken too. Yum!

    ReplyDelete
  6. Mmmm....a very delicious plate of chicken. I have never tried that. Must be very nutritious.

    ReplyDelete
  7. oooh I love the flavours in this dish :) Delicious!

    ReplyDelete
  8. Anncoo
    Thanks. These tea spices are very versatile!

    yummylittlecooks
    You are most welcome!

    ReplyDelete
  9. This is a very flavourful chicken. I normally use the leftover to cook porridge or make sandwiches.
    Hope you're enjoying your evening.
    Blessings, Kristy

    ReplyDelete
  10. Elin
    This dish will suit you fine when you're tired out from working at the office.

    Jeannie
    I'm always game for easy, non-greasy dishes.

    Zoe
    Ya, I just want to experiment to see how it'll taste with meat!

    MaryMoh
    Can try this, very easy to prepare!

    Jen
    Thank you!

    Kristy
    Hey, think making sandwhiches will be nice too!

    Sonia
    Yes, I like the sweet aroma of the spices in the chicken.

    ReplyDelete
  11. So simple and the colour of the chicken looks good too.

    ReplyDelete
  12. Cheah, I want the drum stick, pls.

    ReplyDelete
  13. Penny
    Yes, super easy to prepare.

    Yummy Bakes
    Why not? Pity you live so faraway!

    ReplyDelete
  14. The flavours sound delightful, and of course, anything with minimal clean-up is something I want to cook :)

    ReplyDelete
  15. Shaz
    I'm always taking the easy out, the less clean up the better!

    ReplyDelete
  16. great idea! I love herbal tea eggs, never thought of infusing meat with the same fragrant tea and spices!

    http://mummyicancook.blogspot.com/2011/04/tea-leaf-eggs.html

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function