Tea-steamed chicken

The flavour is ultimately determined by the seasoning you insert under the skin and the liquid over which the chicken is steamed. We provide two examples but the variations are infinite. This is an Asian variation, but you will also find a classic recipe by Cas Spijkers among the chicken components.

Tea-steamed chicken

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whole chicken or capon of your choice



kaffir lime leaves



poultry stock



leek, roughly chopped



carrot, roughly chopped



onion, roughly chopped



black tea

As needed


salt and peper

Preparation method

  • Prepare the chicken and season with salt and pepper inside and outside.
  • Use your fingers to gently loosen the skin and insert kaffir lime leaves underneath.
  • Bring the stock to the boil with the carrot, onion, leek and black tea.
  • Place the chicken on a rack above the stock and leave to steam until cooked. Tightly seal the pan with foil to allow the chicken to become infused with the aromas.
  • Steam the chicken for approx. 30 minutes until cooked.

Serving suggestions

  • As part of a main course, e.g. with Chinese noodles.
  • As part of an amuse-bouche, shredded or thinly sliced. For example, with smoked sesame seeds, spring onion and soy dressing.

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