StirFry T- Chicken

Again, this is another back-tracked dish from last week in which I helped to figure out how to cook some 8 drumsticks, it was not very easy as I was quite sick at that moment, and others are falling sick too, thanks to the awkwardly cold weather this year! Anyway, looking at what was available in the kitchen at that point, and what myself and others can actually take (we didn't want something to heaty, as everyone was not in their best conditions), I decided to give the usually tea-curium chicken a big twist. Maybe I should make the tea-curium chicken some time in the future... Haha
Anyway, this dish is not a hard dish at all, and for those who are looking at the pictures and wondering do we (or can we) actually eat the tea leafs, the answer is yes, they are by nature, leafs, and we eat vegetable leafs don't we? Not compulsory though, if you feel that you cannot get over the idea of eating tea leafs, fine, get rid of them. lol The ingredients are as following:

about 25g tea leafs (you can use any type of tea leafs you want, preferably the ones that have a sweet flavour if you are going to eat them), I used Tieh Guan Yin (literal translation would be steel Bodhisattva? lol)
1 brown onion (finely chopped)
1 tbsp soy paste (you can use SaCha or sandy tea paste? haha)
3 tbsp oil
5 cloves garlic (finely chopped)
Salt and Pepper to taste

Marinade
light soy sauce
dark soy sauce
sesame oil
black pepper
sugar
oyster sauce
some corn starch
*Note that I did not include the proportion of each, I just got fed up with measuring everything I guess, it's really just as much as you want to use, but try things at your own risk! lol

Just for start, lightly dry-fry the chopped brown onions, add sugar and salt and continue to fry until they are dry enough before adding pre-soaked tea leafs, continue the process until the tea leafs are fairly dry as well, add in oil at this point, followed by chopped garlic, stir fry until the tea fragrance is released.

Add in the marinated drumsticks at this point, followed by soy paste, mix the ingredients well, add water to cover all the ingredients, cover with wok lid and bring to boil before turning to medium heat to braise with covered lid for about 10-15 minutes. Remember to open the lid once a while to allow the ingredients some breath and stir about the un-cooked bits.

At the end of the braising, the chicken meat should fall loose from the bones easily, otherwise, consider to continue braising so that the drumsticks are cooked thoroughly, add water occasionally if the gravy starts to dry up, add seasoning to taste prior to serving. Done. Serve hot or warm.