Lapsang Souchong Chicken with Bok Choy

Lapsang Souchong Chicken with Bok Choy

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From: EatingWell Magazine, January/February 2017

In this healthy chicken recipe, dried Chinese Lapsang Souchong tea lends a smoky flavor to the meat. Look for it near other teas or in the bulk section. Grind it in a spice grinder before using. Serve with steamed brown rice or rice noodles drizzled with sesame oil.

Ingredients 4 servings

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  • 1½ teaspoons ground Lapsang Souchong tea
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper
  • 4 whole chicken legs (2½-3 pounds)
  • 1 tablespoon toasted (dark) sesame oil
  • 2 pounds bok choy, trimmed and cut into 1-inch pieces, whites and greens separated
  • 1 scallion, thinly sliced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine tea with ¼ teaspoon salt and pepper in a small bowl. Rub about two-thirds of the mixture under the chicken skin, then rub the rest on the skin. Place the chicken on the prepared pan.
  3. Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 25 to 35 minutes. Let rest on the pan for 5 minutes.
  4. Meanwhile, heat oil in a large flat-bottom carbon-steel wok over medium-high heat. Add bok choy whites and cook, stirring frequently, until tender, 8 to 10 minutes. Add bok choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more. Stir in the remaining ¼ teaspoon salt.
  5. Pile the bok choy on a serving platter and top with the chicken. Scrape the chicken drippings into a small bowl and stir in scallion; drizzle over the chicken and bok choy.

Nutrition information

  • Serving size: 1 chicken leg & about 1 cup bok choy each
  • Per serving: 325 calories; 17 g fat(4 g sat); 2 g fiber; 4 g carbohydrates; 38 g protein; 101 mcg folate; 184 mg cholesterol; 2 g sugars; 0 g added sugars; 9,581 IU vitamin A; 58 mg vitamin C; 228 mg calcium; 4 mg iron; 509 mg sodium; 1,220 mg potassium
  • Nutrition Bonus: Vitamin A (192% daily value), Vitamin C (97% dv), Folate (25% dv), Calcium (23% dv), Iron (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 5 medium-fat meat, ½ fat

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