1. Bring the water to a boil. 2. Add the tea leaves and allow to infuse for 3 minutes. 3. Strain the liquid through a fine-meshed sieve into a bowl and return to the saucepan. 4. Add the ginger, garlic, and vegetable stock, and return the liquid to a boil. 5. Remove from the heat, discard the solids through a sieve, and reserve the liquid. 6. Preheat the oven to 450°F. 7. Salt and pepper the chicken inside and out. 8. Place the chicken into a roasting pan, pour about ½ cup of the brewed tea over it and roast until the juices run clear, basting with tea mixture every 20 minutes or so. 9. When it is done, skim the fat from the liquid in the pan. 10. Remove the chicken to a cutting board, carve into 8 pieces, and place on a platter to keep warm. 11. Reduce the basting liquid to coating consistency, adjusting the seasoning as desired (this dish tastes great with a generous addition of pepper). 12. Add sugar to taste. 13. Strain the sauce in the roasting pan through a fine-meshed sieve and place in a heated sauceboat. 14. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
