So, yesterday I received my tea sample from teachef.com. The sample - Lapsang Souchong - arrived in this cute little tin, which I'm sure I can find good use for once the tea is gone. I've never had this tea before, and even though I read the description on the site, I still wasn't prepared for the overwhelming smoky aroma that assualted my nostrils when I opened the tin. I actually recoiled. I didn't mean to, it was purely a knee-jerk response. Well, heh, nose-jerk response.
Now don't get me wrong, I'm not opposed to strong flavors or smells. And I was determined not to judge harshly without trying it, so I put the kettle on and made myself a cup of tea. And now I can say quite categorically that I am not a fan of smoky flavored teas. At least not in a cup.
This tea is, however, a WONDERFUL seasoning for cooking. I highly recommend it as a great way to add that smoky flavor to almost any dish. Some of the recipes submitted so far to the teachef site sound wonderful. My recipe is ... well, I had to use what I had on hand, so the result is a simple dish that is coincidentally and quite unintentionally also ... gak, I have a hard time even saying the word ... healthy. Ok, there, I said it. Healthy. Low cal, low fat, high in flavor. Yeesh.
Lazy Broad's Smoky Chicken
4 boneless chicken breasts (or thighs), cut into strips
1-2 tsp Lapsang Souchong tea
3 cups water
1 tsp parsley flakes
1 tsp garlic salt
1 tbsp honey
2 tbsp barbecue sauce
1 tsp flour
2 carrots, diced
2 cups rice
Boil 3 cups of water, use one cup to steep the tea for 5 minutes. Add the tea (with the leaves) to a deep skillet with the remaining 2 cups of water. Add parsley, garlic salt, honey, barbecue sauce, and flour to skillet and turn heat on medium. Add chicken and diced carrots. Cover and allow to simmer for 15-20 minutes. Serve over rice.