Oolong Tea Chicken Bites

Meatballs cooked in Oolong tea soup - sounds a bit strange? Cooking meat with oolong tea adds that savory bitter taste that only tea can bring out. Try it out and let us know your thoughts!

Ingredients (serves 2):
For Soup:

16 fl. oz. hot water (195°F)
3 Tbsp. Oolong tea leaves
1 cup water
3-inch square konbu kelp
1 Tbsp. sake (rice wine)
1 Tbsp. soy sauce

For Meatballs:

12 oz. ground chicken meat
1/4 tsp. salt
1 Tbsp. sake (rice wine)
2 stalks green onion, minced
1/4 tsp. ginger, grated
1/2 tsp. garlic, grated
1 tsp. soy sauce
2 tsp. potato starch

Other ingredients:

1 can (15 oz.) quail eggs
10 snow peas, trimmed and cut into halves

Fill Zojirushi water boiler & warmer with water and set temperature to 195°F.

When the water temperature reaches 195°F, dispense 16 fl. oz. of hot water into the teapot and steep for a minimum of 10 minutes.

Place 1 cup of water and konbu kelp in a small saucepan and heat over medium heat.

Add steeped tea from step 3, sake, soy sauce from Soup ingredients to the saucepan. Bring to a boil then reduce heat to medium low.

In a bowl, mix all ingredients for meatballs. Make bite-sized balls with wet hands and add to the tea soup as they are made, and cook until heated through.