Lapsang Souchong Five Spiced Orange Chicken

Today was experimentation day again…
I got an idea I just had to try out: Chicken slow-cooked in strong Lapsang Souchong tea!
I think it turned out pretty well, although I was hoping for the chicken to soak up more flavor from the tea than I experienced it to do…

I’ll tell you what I did in a few seconds, but first just a few words on Lapsang Souchong tea:

Lapsang Souchong is a black tea from the Fujian province in China, that has been dried over pinewood fires.
This process gives it a very characteristic, unique and distinct smoky flavour…totally different from any other tea. (We’re not talking a BBQ hickory or peaty Islay whisky kind of smokiness here, this stuff is straight up campfire in a cup!)
This tea has a history that stretches more than 400 years back in time, and was probably “invented” in an attempt to speed up the drying process of the tea leaves.
If you’re a fan of smoky flavors I think you should give this tea a try…personally I love an occasional big cup of strong brewed Lapsang Souchong on those really rugged fall or winter days!

(Serves 6)

• 6 cups (1.5 L) strong brewed Lapsang Souchong tea.
• 6 Chicken breasts.
• 2 Oranges.
• 4 Bay Leaves.
• 1 tbsp (+ a few optional pinches) Chinese Five Spice.
• 3 cloves of Garlic, minced.
• 1 tbsp Tamari or Coconut Aminos.
• 1 tbsp Coconut Oil. (Optional)

How To:
Wash the chicken breasts and pat them dry with paper towels.

(Then I sprinkled a few pinches of five spice over the chicken breasts and quickly gave them some stripes in a hot cast iron grill pan coated with coconut oil. This step is highly optional, and I did it only for the looks…)

Place the chicken breasts in a slow-cooker.

Peel one of the oranges and roughly cut it in chunks, then put them in the slow-cooker along with the rest of the ingredients.

Run it on low for 8 hours.

When almost done, scoop out 1/2 cup (1 dl) of the liquid from the slow-cooker and put it in a small pot.

Squeeze the juice from the other orange into the pot, stir, and let reduce until sticky.

Either serve the chicken breasts whole or slice them up, and drizzle a little bit of the orange reduction over it.


I served this with some fried shirataki noodles.


One thought on “Lapsang Souchong Five Spiced Orange Chicken

  1. Pingback: Taste of victory and defeat… «

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