Episode 114: Five-Spice Chile Tea Rub
This aromatic Five-Spice Chile Tea Rub adds a lovely smoky flavor and a spicy peppery bite to hearty winter meals. Using this delicious master blend, Ming creates a Tea Rubbed Beef Sirloin with Country Mash, Tea Braised Lamb Stew with Root Vegetables, and a Tea Rubbed Salmon with Scallion Lemon Rice. At the Japanese market Kotobukiya in Cambridge, Massachusetts, Ming instructs viewers on how to select the perfect loose tea leaves to make this rub. Then, guest chef Chris Schlesinger joins Ming and uses the master blend to make Chile Tea-Crusted Grilled Giant New Bedford Scallops with Aromatic Mango Slaw and Lime.