The Daring Cooks Cook with Tea! | The Gingered Whisk: The Daring Cooks Cook with Tea!

Monday, November 14, 2011

The Daring Cooks Cook with Tea!

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
When I first saw this challenge, I was REALLY excited! I really like tea (I won't even tell you how many tins and boxes of different teas I have. Just let it be known that they have their own cabinet, and may or may not fall on you when you open said cabinet). But the more I thought about it, the more I kind of freaked myself out. I had no idea what I was going to make! Others were smoking salmon and making lots of sea food, but we neither have a grill nor will cook (or eat) fish. 

The closer it got to the deadline the more I just blank-stared at the computer and thought "I have no idea what to cook! I have no idea what to cook! Ihavenoideawhattocook!!!!!" Luckily, one day I stumbled upon this fantastic recipe, and I knew instantly I had to make it! 

I really liked how this chicken turned out, too! The flavors, which at first seem a random assortment, marry wonderfully together to create a subtle, but not weak flavor. I am not quite sure how to describe the flavor, either, other than "It's Good!" Joel and I actually sat at the table and discussed it for a while, but couldn't come up with anything. Ladybug offered up "googlegoogleyabbayabba" which means "it tastes delicious", I think. I also decided to make these Chinese Tea Eggs, which I think are both beautiful and fun! With all the spices in them, I really thought that they would have a very definite flavor, but they too were very subtle. 

After I got over my initial fear, I really enjoyed cooking with tea this month, and I hope that you will give it a try! 

Aren't these so pretty?

Chinese Tea Eggs
Servings: 6 eggs, best if eaten within 24 hours
6 eggs (any size)
2 tablespoons (30 ml) (6 gm) black tea leaves, or 4 tea bags
2 teaspoons (10 ml) (5 gm) Chinese five spice powder
1 tablespoon (5 ml) (3 gm) coarse grain salt
toasted sesame seeds, to garnish
  1. In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes.
  2. Remove the eggs with a slotted spoon and keep the cooking water.
  3. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter. 
  4. Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
  5. Heat gently and simmer, covered, for one hour.
  6. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes.
  7. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
  8. To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.

Chamomile and Thyme Roasted Chicken (Slightly adapted from Gourmet and Gourmand)

3 lb chicken, either whole or in pieces (I used just drums)
1 bag chamomile tea, torn open and leaves removed (you want the leaves, not the bag)
1 tsp dried oregano
1 tsp dried yellow mustard
1 tsp sea salt
3 garlic cloves, minced
juice of 1/2 a lemon
1 Tbsp olive oil
pepper, to taste
fresh thyme, to taste

With a mortal and pestal, combine the tea, oregano, mustard, salt, garlic, pepper, thyme, lemon juice and olive oil.
Crush the garlic and work the mixture into a paste.
Pat your chicken dry and coat with the rub.
Let it rest in the refrigerator for 1 hour to infuse the flavors of the rub.
Preheat your oven to 375.
Roast the chicken for 60 minutes, or until the juices run clear (roughly 20 minutes per pound at 375).
Let stand 15 minutes and then carve.


  1. What an interesting assortment of flavors in the chicken! I made the tea eggs too and had the same reaction -- the flavors were a lot more subtle than I expected. Congrats on the challenge!

  2. Really love the eggs, but you're chicken sounds amazing to. thanks for stopping by my blog.

  3. Great! I have another cookbook called Culinary Tea, and I've been meaning to make a few recipes from it, your post is pushing me in that direction even harder... :-)

    Loved the way your tea eggs turned out...

  4. LOL! We have the same tea cupboard that you do that likes to avalanche when we open it :-)

    Your chicken with thyme and chamomile sounds incredible! We'll definitely be trying that. Love the gentle flavor that is, as you say, Good.

  5. The chicken sounds and looks good, great use of tea. My first month in the challenge...alot of fun to see what everyone came up with.

  6. I so wanted to try those eggs... I should go make some right now... :) And that chicken looks and sounds DELICIOUS! Awesome tea recipe choices!

  7. Your chicken sounds yummy. I love the taste that chamomile adds. Tea eggs are beautiful. Great job!

  8. Yummy looking food! So "daring" of you to try two recipes!

  9. The chicken looks soooo good. I think googlegoogleyabbayabba is correct! (Awwww.) Your tea eggs are really beautiful too. :)

  10. After reading your post I really, really want to peek into your tea cabinet! Thanks for the tea roasted chicken recipe. I may not cook much with tea, but I can't imagine a day without brewing a pot or two.

  11. Chicken sounds yummy. I love the taste that chamomile gives. Tea eggs look wonderful too. Great job!

  12. The Chinese Tea Eggs look so beautiful! I love the picture of the eggs with the cracked shells.

  13. That made my mouth water! I may give it a whirl on the grill and the smoker when I get them out in the spring!

  14. That chicken looks so lovely! What a great combination. And your tea eggs came out perfectly!

  15. The chicken looks tasty and the eggs look really pretty.

  16. Looks yummy! I love the flavor of chamomile tea so will have to try this with chicken.

  17. I like your chicken version. Will try the chamomile next time i make chicken w/ tea. You're eggs are gorgeous. you can really see the "webs". Good job on this challenge.

  18.'ve got the chicken AND the eggs! lol Which came first? Those eggs rurned out stunning - they look like little marble eggs for show! That chicken recipe souns divine, and although I was never a huge tea fan..I'd love to try it! BTW..I was you think you could make my triple layer pie and tell your hubby you just colored a layer of cheesecake orange? lol

  19. Yum, the chicken looks delicious! And your tea eggs are perfect!

  20. The eggs look great! I also just had a quick poke around your blog and I like your style. Thanks for stopping by my blog :) (and sorry it took so long to respond - busy week)


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