1 whole chicken
1 ltr water
4 tbs. Lapsang Souchong
1 tbs. salt
1 tbs. sugar
75 ml Sherry vinegar
3 tbs. Soya sauce
1 tsp. crushed black pepper
1 tsp. chili sauce
- Bring the water to a boil, add all ingredients except for chicken and let steep for 5 minutes. Strain the tea leaves and let the liquid cool to room temperature.
- Cover the chicken with the brime and let marinated for 48 hours in refrigerator.
- Remove chicken from brime, place in roasting pan and bake in oven at 200C for 1 hour. Use brime to baste chicken regularly.