Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

whole chicken or capon of your choice

3

 

kaffir lime leaves

1

l

poultry stock

1

 

leek, roughly chopped

1

 

carrot, roughly chopped

1

 

onion, roughly chopped

50

g

black tea

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.

Previous page