Recipes
Photo by Alan Richardson
Five-Spice Chile Tea Rub
Episode 114: Five-Spice Chile Tea Rub
I've always been fascinated by the use of tea in cooking. Among tea dishes, teasmoked duck is probably the most ubiquitous, but there's also green tea-flavored ice cream and pound cake. As part of a seasoning rub, tea adds aromatic flavor to a range of dishes. To compose this example, I started with lapsang souchong tea, revered for its smoky, tobacco-like depths, then added spices, including three kinds of pepper, to complement it. The result is a standout rub you'll use often.
Makes about 6 cups
Lasts 3 weeks, refrigerated
Ingredients
3 cups lapsang souchong tea leaves
1/2 cup sea salt or kosher salt
1/2 cup red pepper flakes
1/2 cup chipotle chile powder
1/2 cup dehydrated garlic or regular garlic powder (not garlic salt)
1/4 cup cayenne pepper
1/4 cup dried chives or onions
1/4 cup five-spice powder
Directions
Combine all the ingredients in a medium bowl. Use or store.
Related recipes
Chris Schlesinger's Five Spice Chile Tea Rub Crusted Giant New Bedford Scallops Over a Bed of Greens with Mango
Tea-Braised Lamb Stew
Tea-Rubbed Salmon With Steamed Scallion-Lemon Rice
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
