Print Options:

Earl Grey Tea-Brined Roasted Chicken

Yields4 Servings

First brined in Earl-Grey tea, then coated in a flavour-packed rub featuring white pepper powder, five spice, and then brushed with maltose and rice wine solution, this chicken dish is sure to impress your diners.

TO MAKE BRINE
 8 sachets Earl Grey tea
 1 l water
 130 g salt
 150 g sugar
 50 g brown Muscovado sugar
 1.50 l water
 5 pips garlic, smashed
 1 tbsp cukup rasa
TO ROAST CHICKEN
 1 tbsp salt
 1 tbsp white pepper powder
 1 tbsp five-spice powder
 2 tbsp maltose
 3 tbsp rice wine
 100 g butter
To make brine
1

Boil Earl Grey tea with water to infuse, pour hot water into a bowl, dissolve salt, sugar, seasoning and garlic. Add in another 1 litre of water. Submerge whole chicken in it and keep in chiller overnight.

TO ROAST CHICKEN
2

Preheat an oven to 200 degrees Celsius, rub chicken with salt, white pepper and five-spice powder. In a small bowl, mix together maltose and rice wine. Heat in microwave to dissolve.

3

Insert butter in between the skin and breast of the chicken, place the chicken breast-side up in the oven and bake for 20 minutes. Reduce temperature to 170 degrees Celsius and bake the chicken for another 40 minutes.

4

Brush the chicken with maltose mixture every 10 minutes. Flip the chicken breast-side down and switch to “grill” function.

5

Once the chicken is cooked, bring out from the oven and rest for at least 40 minutes before carving.

Nutrition Facts

Servings 0