Tea-braised Chicken with Tamarind Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

I love the flavour that the tea imparts into the chicken when prepared this way. It’s terrific shredded into a salad or added to an aromatic broth or soup, like black pepper chicken tea. When I first started preparing this dish, I used Karaikkuai tea with its rich, fruity aromatics and lingering sweetness. For a more smoky flavour, I would use Lapsang Souchong. After visiting the highland tea plantations of Sri Lanka and tasting the warmth and spiciness of