Tea Soaked Twice Cooked Chicken |紅茶鶏　

Instructions

1. Marinating, Drying, Steaming, Smoking, Fry; these 5 steps are ideal however I omitted the ‘smoking’ part as it was difficult in my kitchen environment.｜鶏　の「漬ける、干す、蒸す、くんせい、揚げる」の５つの工程があるのですが、今回は薫製は自宅では難しいので省きました。
2. I’ve used the thighs with bones (as an initial experiment) but using half the chicken may be the correct way of treating this recipe.｜骨付き鶏のもも肉を使用します。鶏肉がかぶる位の調味料が必要です。
3. Place the Darjeeling Tea in a teabag, Oolong Tea in a separate tea bag and boil the tea in low heat, extracting a strong aroma from each tea. The broth (water) should be boiled down to approximately half the volume.｜紅茶（ダージリン茶）、烏龍茶をそれぞれの出汁袋に入れて、低温でお茶をしっかり煮だします。
4. Add the seasonings and bring it to boil, extracting any foam and let it cool down to room temperature.｜煮汁は半分くらい迄煮つめて使用しますので最初の水の量は多少多めに。調味料を全部足し、一端沸騰させアクを抜き、冷まします。
5. Using a Ziploc, combine the chicken and the seasoning water and tightly seal to store in the refrigerator for 3~4 days to marinate.｜冷めたら鶏肉をziplocに入れて、冷蔵庫で３～４日漬け込みます。
6. Hang the chicken in a breezy indoor area for approximately half a day. Once dried, steam the chicken for approx. 15 minutes over high heat. Let it cool and store in the refrigerator until final cooking time.｜＜調理する午前中＞鶏を袋から取り出し、風通しのいいところで半日干します。干し上がったら、15分ほど強火で蒸します。冷まして冷蔵庫で保管しておきます。
7. Using a Chinese wok or a large frypan, shallow fry the chicken with 1/2 of the chicken covered with oil; occasionally scooping the oil (with a spoon) to fry the chicken both sides.｜鍋に鶏肉が1/2程度かぶる油を引き、中火～強火～中火、油を鶏にかけながら両面焼いていきます。熱い内に出刃包丁で鶏肉をスライスし、食卓へ。
8. Slice the chicken with a butcher knife, serve hot to the table.

• Course : Dinner | 夕食
• Recipe Type : Dim Sum | 飲茶Meat|肉
• Ingredient : Chicken | チキン