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The Reason the Chicken Crossed the Road...Tea Braised Chicken

The Reason the Chicken Crossed the Road...Tea Braised Chicken
The Reason the Chicken Crossed the Road...Tea Braised ChickenChef Larry Edwards/Casa de Cuisine

When you live in an area of this country where the average Summer day can reach the triple digits, braising is a wonderful way to cook and here in the great American Southwest, we do a lot of braising. What is braising? Simply put, it is slow cooking in liquid. Pop the food into the oven and leave the heat of the kitchen!

There is nothing special you will have to do to prepare this dish other than chop off the elongated bone on the chicken legs. You will want to remember that the stronger the tea, the more flavor in the dish.

Ingredients needed to make Tea Braised Chicken (serves 2):

  • 8 chicken legs
  • 1 cup very strong tea
  • 2 green onions
  • 4 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 Tbs. Chinese 5-spice powder
  • 1 Tbs. toasted sesame oil

Steps:

  1. Pre-heat oven to 350 degrees.
  2. Remove the elongated bone from the chicken legs.
  3. Place the chicken into a large saute pan or skillet.
  4. Pour the tea over the chicken and place the Chinese green onions and garlic into the pan.
  5. In a small bowl, whisk together the honey, soy sauce, 5-spice powder and sesame oil. Pour this mixture over the chicken.
  6. Place a lid on the pan, place in the oven and braise 2 hours.
  7. Remove the pan from the oven and serve the chicken with ramen noodles or steamed jasmine rice.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."