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

  1. 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.
  2. Cover the chicken with the brime and let marinated for 48 hours in refrigerator.
  3. Remove chicken from brime, place in roasting pan and bake in oven at 200C for 1 hour. Use brime to baste chicken regularly.
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