Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge
2 pcs Chicken Legs
8 g Almond Tea
9 g Oolong Ginger Tea
2 pcs Chinese Pears
20 ml White Balsamic Vinegar
1 g Dried Chilli
100 ml Organic Bee Honey
3 g Cucumber
56 g Bean Jelly Noodle
Make a strong brew of Almond tea and leave to cool.
Place the chicken into the tea, bring to the boil and simmer for 4 mins.
Leave to cool and soak for 24 hours. Slice and then soak again for another 12 hours.
Soak the Bean noodle in hot water for 5 mins, slice into thin strips.
Blend the chinese pear. Add the chilli and white balsamic to taste.
To assemble – toss the bean noodles in the dressing and place in the bottom of the teacup, next place the julienne of cucumber.
Toss the thinly sliced chicken in the oolong honey and sit on top the cucumber, drizzle with extra honey and serve.