Categories: Chicken
Ingredients
- 1 1/2 tsp ground Lapsang Souchong tea
- 4 whole chicken legs
- 1 tbsp. toasted sesame oil
- 2 lbs. bok choy, trimmed and cut into 1-inch pieces, whites and greens separated
- 1 scallion, thinly sliced
Directions
-
Preheat oven to 450. Coat a large rimmed baking sheet with cooking spray.
-
Combine tea with 1/2 tsp each salt and pepper in a small bowl. Rub about two-thirds of the mixture under the chicken skin, then rub the rest on the skin. Place the chicken on the prepared pan.
-
Roast the chicken until it reaches 165, 25-35 minutes. Let rest on the pan for 5 minutes.
-
Meanwhile, heat oil in a large flat-bottom carbon-steel wok over medium-high heat. Add bok choy whites and cook, stirring frequently, until tender, 8-10 minutes. Add bok choy greens and cook, stirring frequently, until wilted, 3-4 minutes more. Stir in 1 tsp salt.
-
Pile the bok choy on a serving platter and top with the chicken. Scrape the chicken drippings into a small bowl and stir in scallion; drizzle over the chicken and bok choy.