Sunday, July 22, 2012

Having Your Tea with a Knife and Fork!

Many of us enjoy the wonderful and soothing benefits of drinking tea!  Whether it 's iced or brewed hot, teas can provide a plethora of medicinal and antioxidant contributions to our overall health.  Chinese Green Tea has been noted to offer benefits ranging from heart  and lymphatic system health to weight loss.  Whatever your motivation, it's a suitable solution for marinating proteins as well.  I created a recipe last evening using loose Chinese Green Tea and lemon as the primary flavor builder for grilled chicken leg quarters.  The end product was a subtly flavored and citrus scented  bird with lots of smoky infusion and a cacophonous blend of earthy tones.  Using this tea as a marinade, helps to infuse  the chicken with the boundless enzymes that make Chinese Green Tea so popular!  Feel free to use other parts of the chicken if you like. The longer you marinate it, the more pronounced the flavor.
Chinese Green Tea and Lemon Chicken
3 to 5lbs. chicken parts
1 tbsp. loose tea leaves
1 large lemon, halved and squeezed
1 soft chicken bouillon cube
olive oil for drizzling
seasoned salt
In a small saucepan, heat about 2 cups water with chicken cube and tea leaves.
Bring to a boil, and let tea steep in liquid until cooled.
Pour cooled liquid over chicken and SPST.  Add lemon and rind.  Fill vessel with cold water until chicken is just covered.  Refrigerate for several hours until ready to grill or roast. and
When ready to grill, drain and scrap off excess tea leaves, allowing some to stay for dexterity
Drizzle with olive oil and sprinkle with seasoned salt before grilling!.

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