Tea Eggs With Chicken Wings
Cleansing tea, one of my night time rituals before bedtime is to brew a cup of water with green tea leaves, to detox all the fatty foods I consumed during the day. Besides, I love a good cup of tea :) However, yesterday night, I accidentally broke the tea bag, and did not want the leaves to squirm all over my cup, hence, I decided to use these flavorful tea leaves to cook some chinese tea eggs.
When cooking with tea leaves, this leads me to one favorite recipe, eggs cooked in crockpot with chicken wings. I am not sure about the origin of this tea egg recipe, but mom had used tea leaves in her meat stews many times during my childhood, to coax us in consuming something cleansing by adding pieces of meat.
Tea eggs, one of the many flavors in chinese cuisine, is particularly famous in many Taiwananese cafes/ restaurants here in the US. This chinese tea egg recipe is prepared by slow cooking the eggs in their shell with tea leaves, some light spices, chinese cooking wine, and some soy. They are then peeled, and you can enjoy them over breakfast, as a snack or appetizer, OR eat them with hot steamed rice OR tossed in your leftover egg noodles with the stewed sauce.
This tea egg recipe cooked with chicken wings makes a great one-pot-meal, pungent flavors, refreshing and simply irresistable. Another great welcome dish that compliments the friendly weather here in Southern California.
Guys and gals, time to dig up your crockpot or claypot. First thing tomorrow morning, enjoy the aroma of tea leaves, sit back and relax, tea eggs for breakfast, and tea flavored soy chicken for dinner. Sounds good to me, how about you ?
When cooking with tea leaves, this leads me to one favorite recipe, eggs cooked in crockpot with chicken wings. I am not sure about the origin of this tea egg recipe, but mom had used tea leaves in her meat stews many times during my childhood, to coax us in consuming something cleansing by adding pieces of meat.
Tea eggs, one of the many flavors in chinese cuisine, is particularly famous in many Taiwananese cafes/ restaurants here in the US. This chinese tea egg recipe is prepared by slow cooking the eggs in their shell with tea leaves, some light spices, chinese cooking wine, and some soy. They are then peeled, and you can enjoy them over breakfast, as a snack or appetizer, OR eat them with hot steamed rice OR tossed in your leftover egg noodles with the stewed sauce.
This tea egg recipe cooked with chicken wings makes a great one-pot-meal, pungent flavors, refreshing and simply irresistable. Another great welcome dish that compliments the friendly weather here in Southern California.
Guys and gals, time to dig up your crockpot or claypot. First thing tomorrow morning, enjoy the aroma of tea leaves, sit back and relax, tea eggs for breakfast, and tea flavored soy chicken for dinner. Sounds good to me, how about you ?
Tea Eggs With Chicken Wings Recipe
Ingredients :
4 eggs
5 chicken wings
1 star anise seed
2 cloves
sliced ginger
1/4 a cinnamon bark ( optional )
5 tbsp low-sodium soy sauce
1 tbsp thick sweet soy sauce
1 tbsp chinese rice wine
2 tsp green tea leaves ( OR Black tea leaves )
2 pc rock sugar ( OR small crystalised sugar )
1/4 cup water
salt to taste
Method :
1) Put all the ingredients in the crockpot.
2) Set crockpot temperature to high, and slow cook for 2-4 hours, OR if crockpot settings on low, slow cook for 4-6 hours.
Labels: Cantonese Cuisine, chinese food recipes, crock pot cooking, Herbs And Spices, Poultry, Slow Cooking, tea eggs, tea leaves
Posted by Melting Wok
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19 Comments:
To add in green tea leaves is new to me. Any type will do?
Sounds definitely a yes for me...but too fast too fast....how can I find a tea bag to break, and get all the spices within a night, so that I can get nice aroma of 茶叶蛋 (tea leaf eggs) tmr morning? Cannot make it!:O
I've eaten tea leaf eggs before but not together with chicken wings! This is new to me. Also, the tea leaf eggs I have eaten before look like they have "veins" but yours look very "clean" :) How come ar?
nah not 4 us, we love beer eggs...
Wow...yummy. Something very new to me. So green tea leaves, japanese type issit? One sachet enuff or not?
Melting Me...how come those tea eggs they sell, they have these lines all over the eggs? What is the technique???
hi,
With all these spicies, it should be very tasty and good. A nice recipe, like always on your blog ;-)
Cheers
Claude
simcooks & RM, I believe the veins are created by cracking the eggshell here and there midway during cooking.
Melting wok, I have to admit I've never eaten tea eggs because I wasn't sure what to eat them with, but now you're tempting me... :) Can black tea work as well? I've seen tea eggs being sold, but the cooking liquid and the eggs look darker than yours leh.
Hi S!Great looking dish.I will have to try this.
Punjabis in India use tea leaves to color the Chick peas(Garbanzo) to make Chole and discard the leaves after that!Something in common!:))
We must be in sync. I just made pork and eggs this week.
Never heard of tea eggs, but pork and eggs yes - so simple yet so yummy with a bowel of jasmine rice.
I'm so short on ingredients and it sucks every time I ready your blog. You should give us/me:-) a heads up of the main ingredients before you cook. At least I can join in on the fun and rack up brownie points from my wife - thanks to you. ;-) To bad my drawls are full of Indian spices and spice for bun bo hue and I don't even know how to make bun bo hue...LOL
thanks MM
Ah.. makes me wanna go down and buy eggs to cook them.
Never eaten them with chicken wings. But i think they are a perfect combi!
RM, Simcooks, Shilpa is right. The normal cha ye dan. The eggs are boiled to around 90% done in clear water first. Then it's cracked then transferred and cooked again in the tea/soy mixture for few hours. I like those are are extremely cracked, the taste will seep into the eggs more.
tummy, I've not tried other tea leaves besides oolong and japanese green tea leaves. As long its mild, it is safe, and will deliver a a light pungent flavor without any "bitterness".
tiger, one sachet of tea bag will do it :) aiyoo, u do not have 2 tiny cloves and 1 small star anise meh ? use 5-spiced powder is ok too :)
precious, one is fine. I prefer the japanase tea leaves, especially those that are steamed, just a few leaves brings a mild, but rich in flavor to your cooking/cup of tea. I used 100% Japanese green tea.
RM/Sims, I did not cook the eggs with "black" soy sauce, which enhance both the color in the gravy and the eggs. I did a slow cooking technique where I leave the eggs in the whole time without the hassle of removing them half way, and adding the black sauce to darken the eggs nor I did not boil the eggs on high heat until it cracked for the black sauce to absorb to deliver the dark browned lines.
bsg chief, oh yes, that's great u know. Beer on the grill, put a few eggs wrapped in foil and grill it on top, yumss..so, when r u making the famous trademarked beer eggs ? :P
Claude, the griller :)) you can substitute the spices with one simple 5-spiced powder and some tea leaves, and you're all good to go :)
Shilpa, black tea leaves are very fragrant, great idea :) Just be caution that certain tea leaves when cooked long will deliver a tad bitterness to your sauce. If that's the case, just half the amount of the tea leaves portion mentioned in the recipe. Hope you try it :)
Asha, I've not tried that before, perhaps you can share this similar recipe with us sometime ? Btw, what kinda tea leaves would you suggest ? :)
Bill, yes, & you're welcome :) Hope you didn't get any irregular visits from that yummy 'bowEl" of rice *lol* Oh, bill, you have to keep a couple basic herbs and spices like star anise, and cloves, both useful for indian cooking, vietnamese and chinese braising dishes. Bun bo hue is very similar to the popular Malaysia Asam Laksa. You need herbs like lemongrass, chili paste, shrimp paste, banana buds ? You do need lotsa beef bones and other bones for the broths. And, need to make the broth beforehand and this is great by slow cooking to bring out all the flavors for the bun. On the meat part, just use whatever's left on your fridge hehe :) So, what ya waiting for ? Time to dig up the pot, and score extra bonus overtime with the wifey :) *grins*
WC, ooh..pork & eggs, is one of my favorite Hakka dish, we also put in beancurd sticks, with lotsa garlic bulbs in thick brown gravy, yummys :)
keropok, like you, I'm lazy sometimes, just dump everything in, as long as it deliver the same flavors, my stomach's happy :)
wow this seems like an interesting dish! :) i haven't used a crockpot before but we have one.
budding, yes, I got it since Xmas, and been loving the crockpot convinience, just dump everything in and let it cook, vola, home cooking made easy :)
yum meltingwok! this post reminded me of how much i need to get a claypot too. the wings you have in the picture are my favorite kind, the flat ones are so much tastier to me than the drumsticks, mmm. i've been drinking green tea before bed this winter, so soooothing at night :)
aria, me tooooo :) I saved the drumette parts for the lollipop chicken, much more fun to eat them that way, isn't it ? :) Yes, have to have that green tea fix !:)
halo MW.. yesterday I tried to write to tell you I made tea eggs, but couldn't save my message.. :( Anyway thanks for the advice! :) I made them with black tea, not bad at all!
shilpa, i'm sorry, i just checked and my response dissapeared again :( Anyway, I think I left a msg. on ur tea egg post, cheers ! :)
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