Chinese Food, Poultry/Chicken, Recipe
Comments 4

Tea Soaked Twice Cooked Chicken | 紅茶鶏

This is my experimental version of the Tea Soaked Twice Cooked Chicken, served at our favorite Chinese restaurant called Ban-Rai-Ken (Shitose Karasuyama) , curious as if I can replicate the dish – of course, without the recipe. The dish can only be served with one week prior notice and is quite exquisite.  Searching through the internet, someone had written that his chicken goes through 5 process of ‘soaking/marinating – drying – steaming – smoking – frying’. Hum…a long process. No wonder it takes a week advance notice.

So blind searching my way, I tried making the dish….which turned out okay! not exactly the identical (since I eliminate the smoking part) but just as delicious in a different perspective.

千歳烏山の駅近くに素朴な夫婦二人で切り盛りしている『四川料理 萬来軒』というお店があります。最近ちょっとご無沙汰していますがここはとっても味のいい中華料理屋さんで友人の会や家族会などに年数回は食べにいくところ。

その中でも絶品の一つの『紅茶鶏』を自宅で再製してみました。『紅茶鶏』をお店で食べる場合は一週間前に予約をしておかないと食べれません。値段に関わらず一週間も手間ひまかけて作る品? もちろん、レシピは不明。ネットで情報を集め、、見よう見まねでやってみました。

結果、全然違うものが出来上がってしまいましたが手間ひまかけている分『うまい!』と主人が言ってくれたので救われました(笑)。

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四川料理 萬来軒(Ban-rai-ken Shisen Chinese)

By the way, the real dish looks like this :

ちなみに本物の『紅茶鶏』の姿。

スクリーンショット 2015-08-09 11.40.43


Tea Soaked Twice Cooked Chicken Recipe

  • 2 Chicken Legs with bones
  • 3 Tablespoons English Tea (Darjeeling)
  • 1 Tablespoon Oolong Tea
  • 10 slices Ginger
  • 1.5 Tablespoons Salt
  • 1 Tablespoon Blue Pepper (Chinese Herb)
  • 1/2 Tablespoon Flower Pepper (Chinese Herb)
  • 3/4 Tablespoon Japanese Pepper (Sansho)
  • 4 Star Anise
  • Water to cover the chicken legs after boiling with tea
  1. Marinating, Drying, Steaming, Smoking, Fry; these 5 steps are ideal however I omitted the ‘smoking’ part as it was difficult in my kitchen environment.
  2. I’ve used the thighs with bones (as an initial experiment) but using half the chicken may be the correct way of treating this recipe.
  3. Place the Darjeeling Tea in a tea bag, Oolong Tea in a separate tea bag and boil the tea in low heat, extracting strong aroma from each tea. The broth (water) should be boiled down to approximately half the volume.
  4. Add the seasonings and bring it to boil, extracting any foam and let it cool down to room temperature.
  5. Using a Ziploc, combine the chicken and the seasoning water and tightly seal to store in the refrigerator for 3~4 days to marinate.
  6. <On the day to cook> Hang the chicken in a breezy indoor area for approximately half a day. Once dried, steam the chicken for approx. 15 minutes over high heat. Let it cool and store in the refrigerator until final cooking time.
  7. DSC_0005
  8. DSC_0004
  9. <Cooking> Using a Chinese wok or a large fry pan, shallow fry the chicken with 1/2 of the chicken covered with oil; occasionally scouping the oil (with a spoon) to fry the chicken both sides.
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  11. Slice the chicken with a butcher knife, served hot to the table.

Tea Soaked Twice Cooked Chicken Recipe |紅茶鶏 

  • 鶏骨付きもも肉・・・2
  • 紅茶・・・・・・・・大匙3
  • 烏龍茶・・・・・・・大匙1
  • 生姜・・・10スライス
  • 塩・・・大匙5
  • 青山椒・・・大匙1
  • 花山椒塩・・・大匙1/2
  • 山椒・・・大匙3/4
  • 八角・・・4個
  1. 「漬ける、干す、蒸す、くんせい、揚げる」の5つの工程があるのですが、今回は薫製は自宅では難しいので省きました。
  2. 骨付き鶏のもも肉を使用します。鶏肉がかぶる位の調味料が必要です。
  3. 紅茶(ダージリン茶)、烏龍茶をそれぞれの出汁袋に入れて、低温でお茶をしっかり煮だします。
  4. 煮汁は半分くらい迄煮つめて使用しますので最初の水の量は多少多めに。
  5. 調味料を全部足し、一端沸騰させアクを抜き、冷まします。
  6. 冷めたら鶏肉をziplocに入れて、冷蔵庫で3〜4日漬け込みます。
  7. <調理する午前中> 鶏を袋から取り出し、風通しのいいところで半日干します。干し上がったら、15分ほど強火で蒸します。冷まして冷蔵庫で保管しておきます。
  1. <調理>中華鍋に鶏肉が1/2程度かぶる油を引き、中火〜強火〜中火、油を鶏にかけながら両面焼いていきます。熱い内に出刃包丁で鶏肉をスライスし、食卓へ。

4 Comments

    • Time consuming but it is certainly rewarding. I needed to dry it a bit more….to get it to the original taste. Keep trying. By the way…your blog has been quite inspiring to me. My husband loves Taiwanese food.

      Like

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