Bubble Tea

Taiwanese milk tea shaken over ice with chewy tapioca pearls, sipped through a fat straw—a global phenomenon.

Ingredients

• 400g chicken thighs
• 300g glutinous rice
• 2 tsp grated fresh ginger
• 2 tsp doubanjiang (chili bean paste)
• 2 tbsp neutral vegetable oil
• a generous handful of bean sprouts
• a handful of fresh scallion greens, chopped
• Shaoxing wine, to taste
• 1 cup pork stock
• 2 tsp chili oil
• 1 cup scallions, sliced
• a drizzle of oyster sauce

Instructions

1. 1

   Combine the jasmine rice and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the star anise and black vinegar, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 30 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with toasted sesame oil, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with cilantro just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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