I have been trying in earnest to understand the heavy mesquite flavors of this tea.
Now I think it might help make my chicken taste better as a liquid smoke replacement.
This is the tea in my spice blender. I mixed in some cumin, coriander seed, paprika, and chili powder.
I used around 1g tea/25g chicken.
Cover the thigh.
You don't want sheng chicken. Cook for 5-6 minutes on each side.
I used a little rice wine to deglaze the pan.
The chicken qi was actually present and quite energetic. The flavor was not as smoky as I expected.
Next time I will use the prepared tea as a marinade to see if that helps.
I am currently waiting for the prepared tea to cool down so I can use it as a marinade.
See day 2's details in this post
I posted the first series of images on the r/puer subreddit yesterday, but I've been meaning to sign up for this forum for a while. I think this format also fits better as a place to experiment with different cooking methods within a single thread.
I got a great suggestion over there to try using a meat syringe to inject the tea, which I'll try as the third pass.
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Original imgur album: https://imgur.com/a/dw5lkMd Cross post from: https://www.reddit.com/r/puer/comments/dllvic/xiaguan_bbq_chicken_photos/