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green tea recipe

Green Tea Recipe: Shrimp with Green Tea Leaves

Loose Green tea shrimp

Another Great Green Tea Recipe.
This one traces it’s origins to the Imperial Court of Beijing.

Ingredients:

Sauce Ingredients:
1 tablespoon oyster sauce
2 tablespoons brewed DragonWell(Lung Jing) tea
1/2 tablespoon soy sauce
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon dry sherry
Pinch freshly ground white pepper
1 3/4 teaspoons tapioca flour
2 tablespoons Chicken Stock

2 1/2 cups peanut oil
One 1/4-inch-thick slice fresh ginger, peeled
3/4 pound medium shrimp (about 24), shelled and deveined
1 teaspoon minced fresh ginger
1/4 cup chopped scallion in (whites only in 1/4-inch diagonal pieces)
1/4 cup diced red bell pepper in 1/4-inch pieces
1/4 cup diced green bell pepper
1 orange, cut thinly into rounds, then half moons, for garnish

1/2 tablespoon Dragon Well loose green tea leaves
1/4 cup water

Directions

To brew the tea, place the tea leaves in a bowl. Boil the water and pour over the leaves. Cover the bowl and steep for 10 minutes. Strain the tea. Reserve the tea leaves and 2 tablespoons of brewed tea for the sauce.

In a bowl, mix the sauce ingredients and reserve.

Heat wok over high heat for one minute. Add the peanut oil and slice of ginger. Add shrimp to oil until they begin to turn pink, about 5 seconds, turn off the heat. Remove the shrimp and drain. Transfer the oil to a bowl and discard the ginger slice.

Return 1 tablespoon of the reserved peanut oil to the wok. Heat over high heat for 20 seconds. When oil begins to smoke, add the minced ginger and stir briefly. Add the scallion and cook, stirring about 15 seconds. Add the shrimp and reserved tea leaves and cook, stirring, for 20 seconds. Add the peppers and cook about 20 seconds. Make a well in the centre of the mixture, stir the sauce mixture, pour in, and stir well.
When the sauce bubbles and thickens, turn off the heat and move to a platter, traditionally this dish is garnished around the edges with orange slices.

Green Tea Infused Chicken Soup

I love cooking and I love green tea, so when I come across a recipe that brings the two of these together, I just have to share.

Here is a great twist on a chicken soup recipe that infuses your soup stock with Green Tea adding a unique flavor and of course some of the many benefits from drinking Green Tea.

Green Tea-Scented Chicken Soup

1 1/2 pounds of boneless cubed skinless chicken breast (about 3 breasts)
Salt and pepper
4 1/2 cups chicken stock
3 carrots, peeled and chopped into 1/2-inch cubes
1 fennel bulb, cored, quartered and sliced into 1/2-inch pieces
3 leeks, in 1/2-inch slices
1/4 cup Green Tea leaves (sencha)
1 tablespoon lemon juice.

Directions
1. Trim your chicken removing any remaining fat and season with salt and pepper.

2. In a large saucepan, bring your chicken stock to a simmer. Add the carrots, fennel, leeks and a pinch of salt. Reduce heat and simmer until the vegetables are tender. Add the chicken, cover and remove from the heat. Let stand until the chicken is just cooked, about 5 minutes. Using a slotted spoon, transfer the chicken and vegetables to a warm bowl.

3. Add the green tea to the stock and steep for 5 minutes. Strain through a fine sieve lined with cheesecloth and set over a saucepan. Add the lemon juice, and salt and pepper to taste. Reheat, then return the vegetables and chicken to the broth. Ladle into bowls. Serves 4.
Adapted from “Aroma,” by Mandy Aftel and Daniel Patterson of Coi Restuarant. (excerpted from New York Times)

Bon Appetit!

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