High Mountain Oolong Tea

Serves 7-8 - Crispy Chicken & Vegetable Dumplings. 25 pieces per tray. Served with your choice of Sweet & Sour Sauce or House Blend Soy Sauce.

Crispy Dumplings

10 chicken orders per tray. 10 orders of egg noodles or rice or salad. Includes sauce of your choice.

Chicken + Side

10 chicken orders per tray. Includes sauce of your choice.

Crispy Chicken Only

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Steamed Chicken Dumplings (10 pc)

Crispy Tofu Entrée

Measure 8 g of high mountain oolong tea leaves (approximately 2 teaspoons per 150 ml cup; 8 g yields about 3–4 cups). Use loose-leaf tea for best aroma.

Bring 600 ml filtered water to a near-boil, then cool briefly. Ideal water temperature for high mountain oolong is 90–95°C (194–203°F). If you boiled the water, let it sit 1–2 minutes to drop temperature.

Warm your teapot or gaiwan by rinsing it with a small amount of the hot water, then discard that water. Warming equipment preserves temperature during infusion.

Place the measured tea leaves into the warmed teapot or gaiwan. Pour enough 90–95°C water to cover the leaves (about 100–150 ml) and immediately pour off the water. This quick rinse opens the leaves and removes any dust; discard rinse water.

Rinse infusion (optional)

Add 150 ml of 90–95°C water to the leaves. Steep for 30–45 seconds, then pour into cups or a serving pitcher immediately. Taste to evaluate strength.

First infusion

Add another 150 ml hot water and steep for 45–60 seconds. High mountain oolong opens gradually—this infusion will be slightly fuller and more aromatic.

Second infusion

Add 150 ml hot water and steep for 60–90 seconds. The liquor will deepen in body and flavor; pour out when ready.

Third infusion

Add remaining 150 ml hot water and steep for 2–3 minutes. Later infusions may be extended by 30–60 seconds each time until flavor is fully exhausted.

Fourth infusion (optional, longer)

For each infusion, pour all liquid out of the teapot so the leaves do not continue steeping and become bitter. Repeat infusions until the taste is too weak.

Serve plain to appreciate the tea’s floral, creamy, and mineral notes. Offer honey or rock sugar and a lemon slice on the side for guests who prefer sweetness or a citrus accent.

If adding honey or sugar, stir 1 tsp into a cup while tea is still warm; add lemon slice to taste. Do not boil tea with sweetener or lemon—add after pouring.

Reserve spent leaves in the teapot for a final aromatic steep, or compost them. High mountain oolong is excellent for multiple infusions — expect 4–7 usable brews depending on leaf quality.

High mountain oolong tea leaves

Filtered water

Honey or rock sugar

Lemon slice

Prepare vegetables: finely shred the cabbage and place in a bowl. Sprinkle with a pinch of salt, toss, let sit 5 minutes, then squeeze out as much liquid as possible using your hands or a clean towel. Grate the carrot and finely slice the scallions. Mince garlic and grate ginger.

Combine filling: in a large bowl, add ground chicken, squeezed cabbage, grated carrot, scallions, minced garlic, grated ginger, soy sauce (2 tbsp), rice wine (1 tbsp), sesame oil (1 tsp), cornstarch (1 tbsp), white pepper (1 tsp), and salt (3 tsp). Mix thoroughly with a spatula or hands until mixture is uniformly sticky—this helps the filling bind.

Taste and adjust: cook a 1-tsp test patty in a skillet to check seasoning. Adjust salt or soy sauce if needed. Keep filling chilled until ready to assemble.

Prepare wrappers: dust a clean work surface lightly with flour to prevent sticking. Have a small bowl of water ready for sealing. Keep unused wrappers covered with a damp towel so they don’t dry out.

Fill and fold dumplings (about 25 total): place one wrapper on your palm or work surface. Put about 1 to 1 1/2 tbsp of filling in the center (level varies by wrapper size). Dip your finger in water and wet the edge of the wrapper. Fold wrapper in half, press edges to seal, creating a half-moon. For a pleated seal, make small folds along the edge while pressing to seal tightly. Ensure no air pockets remain. Repeat until all filling and wrappers are used.

Heat oil: in a large nonstick or cast-iron skillet, add enough vegetable oil to cover the bottom in a thin layer (about 1/8–1/4 inch). Heat over medium-high until shimmering (about 180°C / 350°F; oil will ripple).

Pan-fry dumplings: working in batches (do not overcrowd), place dumplings flat-side down in the hot oil, spacing them so they do not touch. Fry 2–3 minutes without moving until bottoms are golden brown and crisp.

Steam to finish cooking: carefully pour 3–4 tbsp water into the pan (enough to create steam but not more than 1/4 of pan depth). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 3–5 minutes, or until internal temperature reaches 74°C (165°F) and filling is cooked through.

Crisp again and serve: remove lid and cook uncovered 1–2 minutes to evaporate remaining moisture and re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel or wire rack. Repeat with remaining dumplings, adding more oil if pan becomes dry.

Alternative cooking methods (optional): steam all dumplings in a bamboo or metal steamer for 8–10 minutes for a softer texture, or deep-fry at 180°C (350°F) for 3–4 minutes until golden for extra crispiness.

Combine ingredients: in a small saucepan, whisk together ketchup (3 tbsp), rice vinegar (2 tbsp), brown sugar (2 tbsp), soy sauce (1 tsp), and water (3 tbsp).

Thicken: mix cornstarch (1 tsp) with 1 tsp cold water to make a slurry, then stir into the sauce. Bring sauce to a gentle simmer over medium heat, stirring until it thickens—about 1–2 minutes. Remove from heat and cool slightly before serving.

Mix ingredients: in a small bowl, combine soy sauce (4 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), finely sliced scallion, and chili flakes if using. Stir and taste; adjust vinegar or soy to preference.

Serve at room temperature alongside hot dumplings.

ground chicken (preferably thigh)

cabbage, finely shredded and squeezed dry

carrot, grated

scallions, finely sliced

garlic, minced

fresh ginger, grated

soy sauce

sesame oil

rice wine (or dry sherry)

cornstarch

white pepper (or black), ground

salt

round dumpling wrappers (store-bought, ~3–4 inch / 8–10 cm)

vegetable oil (for shallow frying)

water (for sealing & optional steaming)

all-purpose flour (optional dusting)

ketchup

rice vinegar

brown sugar

water

chili flakes (optional)

Trim any excess fat from chicken breasts. Slice each breast horizontally to make two even cutlets (you should end up with about 10 pieces total). Pat pieces dry with paper towel.

Prep and portion

In a large bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the seasoned oil until evenly coated. Let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Season

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or two large pans over medium-high heat. Add 1 tbs olive oil per pan. Sear chicken pieces 2–3 minutes per side until golden brown. Transfer skillet(s) to the oven and roast 8–10 minutes, or until internal temperature reaches 165°F (74°C). If using multiple pans, do in batches to avoid overcrowding.

Cook

Remove chicken to a tray and tent with foil. If using butter, add butter to the hot skillet, swirl to melt and baste chicken for extra gloss, or pour melted butter over chicken. Let rest 5 minutes before slicing or portioning. Keep warm until plating.

Finish

Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente (typically 6–8 minutes). Reserve 1/2 cup pasta water, then drain noodles.

Return noodles to the pot off heat. Add butter and grated parmesan; toss until melted and coated. If needed, add reserved pasta water 1–2 tbs at a time to loosen. Season with salt and pepper to taste. Keep warm for plating (cover).

Rinse rice under cold water until water runs clear. In a heavy saucepan combine rinsed rice, water or chicken stock, and a pinch of salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with fork and stir in butter. Keep covered and warm until serving.

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss with vinaigrette or dressing of choice just before plating to avoid wilting.

Season lightly with salt and pepper. Divide into 10 portions and keep chilled until ready to serve.

If using store-bought, warm 2 cups teriyaki sauce in a small saucepan over low heat until simmering. If making quick teriyaki: combine 1 1/2 cups soy sauce, 1/2 cup mirin (or 1/2 cup water + 2 tbs sugar), 2 tbs brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, and simmer 5 minutes. Optionally thicken with 1 tbs cornstarch slurry (1 tbs cornstarch mixed with 2 tbs cold water) until sauce coats the back of a spoon. Keep warm.

Teriyaki (store-bought or quick homemade)

Warm sweet chili sauce in a small saucepan until slightly bubbling. If you prefer thinner sauce, stir in 2–3 tbs water. Keep warm.

Sweet Chili

Melt 1 cup (2 sticks) unsalted butter in a saucepan, stir in 1/2 cup fresh lemon juice, 1 tsp lemon zest, and salt to taste. Warm gently until combined. Keep warm.

Lemon Butter

Prepare 10 serving compartments on a tray or 10 individual plates. Portion the chosen side (egg noodles, rice or salad) equally among the 10 orders.

Slice each rested chicken piece if desired and place one piece per order on the tray beside the side portion (one chicken piece per order = 10 orders).

Spoon ~2–3 tablespoons of the chosen warm sauce over each chicken piece (adjust to taste) or serve sauce on the side in a small container per order. For teriyaki, sprinkle sesame seeds; for salad, add lemon wedge if using lemon butter sauce.

Garnish each order with a sprinkle of chopped parsley. Keep trays covered and warm (or chilled for salad orders) until delivery or service.

boneless skinless chicken breasts

olive oil

kosher salt

black pepper

garlic powder

onion powder

paprika

butter (optional, for finishing)

dried egg noodles (wide)

unsalted butter (for noodles)

parmesan cheese (grated, for noodles)

long-grain white rice (uncooked)

water or chicken stock (for rice)

unsalted butter (for rice)

mixed salad greens

cherry tomatoes (halved)

cucumber (sliced)

red onion (thinly sliced)

vinaigrette or dressing of choice

teriyaki sauce (store-bought or homemade)

or sweet chili sauce

or lemon butter sauce (melted butter, lemon juice, salt)

fresh parsley (chopped)

sesame seeds (optional, for teriyaki)

lemon wedges (if using lemon butter sauce)

Trim excess fat from chicken thighs, leaving skin intact. Pat pieces dry with paper towels. Lightly score thicker areas so pieces are relatively even in thickness.

Prep and brine

Season chicken evenly with 2 tablespoons kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 2 teaspoons paprika. Rub seasoning into the meat and under the skin where possible.

Place seasoned chicken in a large container or zip-top bag. Pour 3 cups buttermilk and 2 teaspoons hot sauce (if using) over the chicken, ensuring pieces are submerged. Refrigerate and marinate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

Combine dry coating: in a very large shallow pan or tray, whisk together 6 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, 2 tablespoons kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and 1 teaspoon cayenne (if using). Mix until evenly distributed.

Set up a dredge station: remove a wire rack or clean tray lined with parchment to place coated pieces, and have a second tray to rest the marinated chicken before dredging to allow excess buttermilk to drip off for 1–2 minutes.

Dredge each piece: working in batches, lift a piece of chicken from the buttermilk, let excess drip back into the container for 10–15 seconds, then press the chicken firmly into the flour mixture, coating thoroughly. Shake off excess and place coated piece on the rack. For an extra-crisp double-coat: return the piece briefly into the remaining buttermilk or a beaten egg wash (optional), then press again into the flour mix.

Allow coated pieces to rest on the rack for 15–20 minutes at room temperature. This helps the coating adhere and produces a crispier crust.

Heat oil: in a large heavy pot or deep fryer, add about 1/2 the oil (depending on pot size) but enough to give 2–3 inches depth—about 2 quarts for a standard 8–10 quart Dutch oven—then preheat to 325°F (160°C). Use a thermometer to monitor temperature.

First fry (blanch): working in small batches (3–4 pieces depending on pot size and to avoid crowding), carefully lower coated chicken into the oil. Maintain oil temperature around 300–325°F (149–163°C). Fry for 8–10 minutes until crust is set and chicken is starting to color but not deeply browned. Remove and rest on a wire rack for 5 minutes. This step cooks the chicken through without overbrowning.

Increase heat: raise oil temperature to 350–360°F (177–182°C) for the final crisping.

Second fry (crisp): return the partially cooked pieces to the hot oil in batches. Fry 3–5 minutes until golden brown and internal temperature reaches 165°F (74°C) when measured at the thickest part (use an instant-read thermometer). Total combined frying time will depend on piece size but typically 11–15 minutes.

Drain and rest: transfer finished chicken to a wire rack set over a sheet pan or to paper towel-lined trays to drain briefly. Do not stack pieces or they will steam and lose crispness. Let rest 3–5 minutes before serving.

Portioning: this recipe yields approximately 10 standard restaurant-sized chicken orders per tray (each order ≈ 0.5 lb). Place 10 pieces/orders onto a serving tray and accompany with your choice of sauce. If offering a sauce on the side, portion about 1 cup of sauce per order or as desired.

Storage & Reheat: to keep crispness if holding, keep chicken on a wire rack in a low oven (200–225°F / 93–107°C) for up to 30 minutes. Reheat in a 375°F (190°C) oven for 8–12 minutes to re-crisp; avoid microwaving.

boneless skin-on chicken thighs (trimmed and patted dry)

black pepper, freshly ground

paprika (sweet or smoked)

buttermilk

hot sauce (optional, for marinade)

all-purpose flour

baking powder

cayenne pepper (optional, for heat)

neutral frying oil (vegetable, canola, or peanut)

oil temperature gauge or thermometer

paper towels or a wire rack

sauce of your choice (for serving)

In a large bowl, whisk together olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, ground cumin, dried oregano, crushed red pepper, kosher salt, and black pepper until smooth and well combined.

Prepare marinade

Pat chicken thighs and drumsticks dry with paper towels. Place chicken in one or two large resealable bags or a large shallow container. Pour 2/3 of the marinade over the chicken (reserve remaining marinade), massaging it into the pieces so all surfaces are coated. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours or up to overnight.

Marinate chicken

While chicken marinates (or 30 minutes before roasting), place halved baby potatoes, sliced onions and sliced red bell peppers in a large bowl. Add the reserved 1/3 marinade and toss to coat evenly. If needed, add 1–2 tablespoons olive oil to ensure vegetables are coated. Season with an additional 1/2 teaspoon kosher salt and a pinch of black pepper.

Prepare vegetables and potatoes

Preheat oven to 425°F (220°C). Line two half-sheet baking pans (or one full-sheet pan with sides) with foil for easier cleanup, and place wire racks in the pans if you want the chicken elevated; otherwise use the pans directly. Spread potatoes in an even layer on the pans and roast for 15 minutes to give them a head start.

Preheat oven and arrange trays

Remove pans from oven after the initial 15 minutes. Turn potatoes once. Arrange marinated chicken pieces skin-side up across the trays with space between pieces. Scatter the onion slices and red pepper slices between and around the chicken and potatoes to create even coverage. Spoon any remaining marinade over the chicken and vegetables.

Add chicken and vegetables

Return trays to the oven and roast at 425°F (220°C) for 30–40 minutes, or until chicken registers 165°F (74°C) in the thickest part (avoid bone) and skin is golden and crisp. Stir the vegetables once halfway through roasting and baste chicken once with pan juices if desired. Total cooking time for chicken after adding is typically 30–40 minutes depending on size; larger pieces may need up to 45 minutes.

Roast until done

If skin isn’t crisp enough, place trays under a high broiler for 2–4 minutes watching closely to prevent burning, until skin and edges are nicely browned.

Finish under broiler (optional)

Remove trays from oven and transfer chicken and vegetables to a large serving tray or keep on pans. Let chicken rest 5–8 minutes to redistribute juices. Sprinkle chopped fresh parsley over everything and arrange lemon wedges on the side.

Rest and garnish

Serve family-style. Offer extra lemon wedges for squeezing. Leftovers can be refrigerated up to 3 days; reheat in a 350°F (175°C) oven until warmed through to retain crisp skin.

Serve

bone-in, skin-on chicken thighs

bone-in, skin-on chicken drumsticks

lemon juice (fresh)

honey

Dijon mustard

garlic (minced)

smoked paprika

ground cumin

dried oregano

crushed red pepper

freshly ground black pepper

yellow onion (large, thickly sliced)

red bell peppers (sliced)

baby potatoes (halved)

fresh parsley (chopped, for garnish)

lemon wedges (for serving)

Preheat oven to 425°F (220°C). Scrub the sweet potatoes under running water to remove dirt. Pat dry. Trim ends and cut each sweet potato into 8–10 evenly sized fries (about 1/3–1/2 inch thick) so they cook uniformly.

Wash and cut

Place cut fries into a large bowl and cover with the 4 cups cold water and ice cubes. Soak for 20–30 minutes to remove excess starch and help achieve crispness. After soaking, drain the water and spread fries on a clean kitchen towel or paper towels and pat completely dry.

Soak

Transfer the dried fries to a large bowl. Sprinkle the 2 tablespoons cornstarch evenly over the fries. Toss gently until each fry has a light, even dusting of cornstarch. The cornstarch helps create a crisp exterior.

Toss with cornstarch

In a small bowl combine 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Pour the oil-spice mixture over the cornstarch-coated fries and toss thoroughly so they are evenly coated. If you prefer less heat, omit or reduce the cayenne.