Black Tea Chicken With Eggplant Recipes

BLACK TEA CHICKEN WITH EGGPLANT

Steps:

• Steep the tea bags in 2 cups boiling water for 5 minutes. Remove the bags and allow the liquid to cool to room temperature.
• Cut the chicken into bite-sized pieces. Put the pieces into a bowl and cover with the cooled tea. Cover with plastic wrap and refrigerate for 2 hours or up to overnight. When you are ready to cook, drain the chicken and pat it dry.
• Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, and chicken and stir-fry until it is just cooked through, 4 to 5 minutes. Remove to a plate and set aside. Add the remaining 1 tablespoon oil to the pan, add the eggplant, and stir-fry until the eggplant begins to brown and soften, 3 to 4 minutes. Return the chicken to the pan, add the hoisin sauce and soy sauce, and stir-fry until the chicken is cooked through, 2 to 3 minutes.

BLACK TEA BRINED CHICKEN

Steps:

• Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
• Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
• Preheat oven to 425 degrees F.
• Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.