- Preheat the oven to 180 °C (350 °F).
- Remove the rack from a roasting pan. Line the bottom of the pan with aluminum foil. In the roasting pan, combine all the ingredients except for the chicken, soy sauce, salt and pepper.
- Reposition the rack. Place the roasting pan at the bottom of the oven for 10 to 15 minutes, until the mixture begins to smoke. Place the chicken on the rack. Season with salt and pepper. Completely cover with aluminum foil for sealed cooking. Bake for about 55 minutes.
- Uncover the chicken and brush with soy sauce. Continue cooking for about 15 minutes or until the chicken juices run clear. Serve the chicken with the tea sauce.
- In a small saucepan, soften the shallot in the butter. Sprinkle in the flour, stir and cook for about 1 minute. Add the tea and chicken broth. Cook, whisking constantly until it thickens. Add the cream and reduce for 1 minute.
- Season with salt and pepper.
In China, tea is an essential part of everyday life. They drink it before or after dinner, rarely during. They also use tea leaves for smoking duck, chicken or shrimp. Here is an original way to cook whole or chicken pieces, (cooking time will be fifteen minutes more for a small chicken) while enveloping the house with a tea aroma.