| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 9g | 2g | 45g |
| sugars | fibre | protein | salt |
| 23g | 2g | 21g | 2.37g |
Why I Love Chinese Vegetarian Black Pepper Milk Tea Chicken
There’s indubitabely a certain magic in the artful blend of East and West, a magic that shines its brightest when it lands squarely in your kitchen. And this is beautifully exhibited in the delightful juxtaposition that is the Vegetarian Black Pepper Milk Tea Chicken—a unique and scrumptious recipe that I just can’t get enough of.
A Tribute to Two Worlds
Harnessing the aromatic and bold flavors typical of Chinese cuisine with the environmentally considerate ethos garnered from my California upbringing, the Vegetarian Black Pepper Milk Tea Chicken recipe paints a perfect picture of my cooking style on a plate. I’ve always been fascinated by the masterful craft and the bold flavors of chefs like Martin Yan, who find a way to make the vegetables sing just as vibrantly on the palate as any other ingredient.
More Than Just a Dish
This recipe isn’t just food—it’s a story expressed through textures and taste. The involved process of steeping black tea bags, gently sautéeing the vegetarian chicken substitute, and drawing on the sizzling, dark notes of black pepper to tie it all together is an experience in and of itself. The exquisite finish of soy sauce and brown sugar glaze; the sweet, earthy whiffs of garlic and ginger—it all culminates in a dish that’s a musicale of flavor and aroma.
Comparable in nature to the quintessential ‘General Tso’s Chicken,’ this Vegetarian Black Pepper Milk Tea Chicken gives vegetarians and carnivores alike a delectably compelling option. And when paired with a side of fluffy Jasmine rice or a refreshing cucumber sesame salad, this recipe seamlessly rounds off any meal.
Undoubtedly, this is one of those recipes that serves as a reminder of why I fell in love with cooking in the first place. So, ignite your stove, roll up your sleeves, and join me in the dance of flavors that is this enchanting East-meets-West culinary masterpiece.
What You’ll Need
- 4 cups of water
- 6 black tea bags
- 2 cups of vegetarian chicken substitute
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of fresh ginger, minced
- 1 teaspoon of black pepper
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 1 tablespoon of cornstarch
- 1 cup of vegetarian chicken broth
- 1/2 cup of whole milk
Method
Step One
Begin by boiling 4 cups of water in a pot. Once the water reaches its boiling point, add in 6 black tea bags and let them steep for 5 minutes. Afterward, remove the tea bags and set the tea aside.
Step Two
While you wait for the tea to steep, take a large pan and heat 1 tablespoon of vegetable oil over medium heat. Add in the minced garlic and ginger, stirring frequently for about a minute until they become fragrant.
Step Three
Next, add the vegetarian chicken substitute to the pan. Fry it for about 5-6 minutes until all pieces are evenly cooked and browned. Then, sprinkle 1 teaspoon of black pepper over the pieces and give it another good stir.
Step Four
In a small bowl, combine the soy sauce and brown sugar. Stir until the sugar is dissolved, then pour this mixture over the vegetarian chicken in the pan. Stir well to ensure all the pieces are coated and let it simmer for 2-3 minutes.
Step Five
Dilute 1 tablespoon of cornstarch in a little bit of cold water and add this into the pan. This will thicken the sauce. Simultaneously, pour in the prepared black tea and vegetarian chicken broth. Stir well to combine and let it simmer for another 5 minutes.
Step Six
Lastly, add in the whole milk and stir. Allow it to come to a slow simmer, stirring occasionally. Once the sauce has thickened up a bit, turn off the heat. Your Vegetarian Black Pepper Milk Tea Chicken is ready to be served. Enjoy it with some steamed rice or noodles.
