Braised Red Dates with Chicken in Tea Leaf Sauce
Original Recipe by Amy Beh
Braised Red Dates with Chicken in Tea Leaf Sauce
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2 potatoes, cut into wedges
7 slices ginger
2 cloves garlic, smashed
8 dried Chinese red dates, seeded
2 tbsp oil
8g Pu Er tea leaves
300ml boiling hot water
Seasoning
1 tsp sugar or to taste
½ tsp salt
½ tsp pepper
½ tsp sesame oil
1 tsp chicken stock granules
1 tsp cornflour
Marinate chicken with seasoning for 30 minutes and steep tea leaves in hot boiling water for 5-6 minutes.
Heat oil in a deep saucepan, and sauté garlic and ginger until fragrant. Add in marinated chicken and fry for a while.
Pour in tea stock and bring to the boil. Add red dates. Reduce the heat and simmer for 20 minutes.
Put in potatoes and cook until chicken is tender and the gravy is reduced.
Heat oil in a deep saucepan, and sauté garlic and ginger until fragrant. Add in marinated chicken and fry for a while.
Pour in tea stock and bring to the boil. Add red dates. Reduce the heat and simmer for 20 minutes.
Put in potatoes and cook until chicken is tender and the gravy is reduced.
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