Name: Black Pepper Chicken Tea
Yield: Serves 8–10
Cuisine: Cambodian
Ingredients: 50 ml light soy sauce; 25 ml fresh lime juice, strained; 1 chicken breast fillet, steamed; 30 ml fish sauce; 2 teaspoons freshly ground black pepper; 1 punnet micro watercress, snipped; 2 tablespoons coriander leaves; 2 tablespoons finely chopped chives; ½ punnet enoki mushrooms, stalks trimmed; 1 head garlic; 1 teaspoon chopped ginger; 1 long red chilli, sliced; 1 brown onion, chopped; 25 ml vegetable oil; ½ teaspoon black peppercorns, freshly ground; 1 teaspoon Sichuan peppercorns, freshly ground; 2 litres Brown Chicken Stock; 3 green onions, chopped; 50 ml Shaoxing rice wine; 3 makrut lime leaves, shredded

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The secret to this dish lies in starting with the most superior chicken stock possible, one that has been prepared consomme-style – clear with a pronounced chicken flavour. The ‘tea’ idea came about because the way the dish looked in a bowl reminded me of a brewed tea, and I played with the idea further by smoking the chicken over tea leaves. Serving it in tea cups gives it a whimsical note.