Friday, January 23

Foody Friday: Chicken Tea Supreme

This one kinda proved why people might look at me askance for posting recipes. You can learn from my mistakes, okay?

This is a bit of a quick one because I'm going out. I've made qite a few changes to the original recipe, because 2 oz of tea is a lot, it didn't taste great, and no one needs that much sauce for only two chicken breasts.

Chicken Tea Supreme


2 Chicken Breasts
3 tbsps Stock
500 ml Water
0.5 oz Earl Grey
250 ml Coconut milk
1 tbsp Butter
2 tbsp Plain Flour


2 saucepans
Overproof dish


Put chicken into stock and put in oven on 200 degrees.

Boil water. Add stock and tea. Simmer for four minutes.

Strain into second saucepan. Give first saucepan a quick wipe.

Add coconut milk to tea/stock mix. Bring to boil and simmer for a few minutes.

Make a roux with butter and flour in other saucepan (melt butter and add flour bit by bit until you have a smooth thick paste).

Gradually add the mix to the roux to make a thick sauce.

Taste a few times. Don't add sugar. No, really. Add more stock, if you don't like it.

Wipe now empty saucepan and boil your veg in it.

Drain chicken.

Put everything on a plate. Or, as the original instructions suggested:

slice chicken finely, and arrange in a fan shape with baby veg and a garnish of parsley


Perrier-Robert, Annie; The Book of Tea (in France Le Te); Hachete Illustrated; 1999

In unrelated news, Trapped has appeared on Flashes in the Dark. Enjoy!

1 comment:

katey said...

I actually hate elevators, so that was awesome for me! I looked at this in India actually, and just ran off before I could comment. Wanted to let you know though! Loved it, really excellent reveal :D