Recipe Ingredient
- 500g chicken, chopped into bite-size pieces
- 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
Instructions
- 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.
